Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
A cozy, show-stopping meal that pairs tender steak with cheese tortellini in a creamy garlic Parmesan sauce, perfect for weeknights.
Ingredients
Protein
- 1 lb steak (sirloin or ribeye), trimmed and patted dry
Pasta
- 20 oz cheese tortellini (fresh or refrigerated)
Fats & Liquids
- 2 tbsp olive oil
- 4 tbsp butter
- 1 cup heavy cream
- 3/4 cup whole milk
Cheese
- 1 1/4 cups parmesan, shredded or freshly grated
Spices & Seasoning
- Salt
- Black pepper
- Garlic powder
- Smoked paprika
- Cracked black pepper (optional)
- Red pepper flakes (optional)
Garnish
- Parsley, chopped (optional)
Instructions
Preparation
- Pat steak dry, then season both sides with salt, black pepper, garlic powder, and smoked paprika.
- Boil tortellini according to package directions until al dente; drain and set aside, reserving 1/2 cup pasta water.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Sear steak 3–4 minutes per side for medium-rare. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.
- In the same skillet, reduce heat to medium, add butter and minced garlic; cook until fragrant. Stir in heavy cream and whole milk, simmer for a few minutes.
- Whisk in parmesan until melted and smooth. If sauce is too thick, loosen with reserved pasta water. Season to taste.
- Add drained tortellini to the sauce and toss to coat. Fold in sliced steak to warm. Garnish and serve immediately.
Notes
Serve with garlic bread or crusty Italian loaves, or a crisp salad to balance the creaminess. For leftovers, gently reheat on low with a splash of milk or cream.