Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Steak and tortellini may seem like an unusual pairing, but trust me when I say that Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a culinary revelation. This decadent dish combines tender, seared steak slices with creamy cheese tortellini, all enveloped in a rich sauce that brings together garlic, cream, and parmesan like a warm hug on your plate. Whether you’re impressing guests at a dinner party or seeking a way to elevate a weeknight meal, this recipe is a game-changer.
Why you’ll love this dish
Why should you whip up this delicious tortellini creation? For starters, it’s a scrumptiously quick meal that doesn’t skimp on flavor. Picture this: a creamy, garlic-infused sauce clinging to perfectly cooked tortellini, paired with juicy, seasoned steak. It’s a budget-friendly option that’s sure to please the whole family, including picky eaters. Plus, it feels gourmet enough to serve for special occasions without hours spent in the kitchen. In short, it’s the perfect balance between indulgent and accessible.
"I made this for my friends, and they couldn’t stop raving about it! The flavor was incredible, and it came together in no time. Definitely a repeat recipe!" – Jamie T.
The cooking process explained
Let’s break down the steps to create this masterpiece. You’ll start by cooking your tortellini, then move on to searing the steak to lock in those mouthwatering juices. The next step is whipping up a creamy sauce enriched with garlic and parmesan, before bringing everything together to create a colorful, flavorful dish.
What you’ll need
Before you dive into cooking, gather these ingredients:
- 20 oz cheese tortellini
- 1 lb steak (sirloin or ribeye)
- Salt and black pepper
- Garlic powder
- Smoked paprika
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups parmesan, shredded or freshly grated
- Parsley, chopped (optional)
- Red pepper flakes (optional)
- Cracked black pepper (optional garnish)
Feel free to swap out the steak for chicken or even grilled vegetables for a lighter twist. The tortellini can also be replaced with a gluten-free variety—just keep an eye on the cooking instructions.
Step-by-step instructions
Cook the Tortellini: Begin by boiling salted water in a large pot. Cook the cheese tortellini according to package directions, roughly 3-5 minutes. Drain, but be sure to reserve a cup of that pasta water!
Sear the Steak: Season your steak with salt, black pepper, garlic powder, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Sear the steak for about 4-5 minutes on each side for a perfect medium-rare. Once done, remove it from the pan and let it rest.
Make the Cream Sauce: In the same skillet, add the butter and let it melt. Toss in the minced garlic and cook for around 30 seconds until fragrant. Pour in the heavy cream and whole milk, stirring all the while until it becomes smooth and bubbly.
Combine Everything: Gradually whisk in the parmesan cheese until it’s melted and the sauce is glossy. If you find your sauce is a bit too thick, don’t hesitate to add some of that reserved pasta water. Toss in the cooked tortellini and slice the rested steak to place on top.
Finishing Touches: Garnish with chopped parsley and red pepper flakes if you desire a hint of spice. Serve immediately while it’s gloriously warm!
Best ways to enjoy it
For a beautiful presentation, plate the tortellini in the center of the dish, layering the sliced steak on top. A sprinkle of fresh parsley not only brightens the dish but also adds a lovely color contrast. Pair this meal with a simple green salad or garlic bread for the ultimate dining experience.
Storage and reheating tips
If you find yourself with leftovers (though I doubt there will be many!), store them in an airtight container in the fridge for up to three days. When reheating, use a skillet on low heat with a splash of milk to keep the sauce creamy. If you prefer, you can also microwave it gently, covered, to avoid drying out.
Helpful cooking tips
- Make sure your steak is at room temperature before cooking for more even searing.
- If you find your sauce gets too thick, don’t fear! The reserved pasta water is your friend here—add it gradually until you achieve your desired consistency.
- Freshly grated parmesan will always give you the best flavor and texture compared to pre-shredded.
Creative twists
Feel free to experiment with flavors! Adding sautéed mushrooms or spinach offers a delightful earthy note. You could even swap out the seasonings for a more Italian flair by using oregano and thyme, or spice things up with a dash of hot sauce.
Your questions answered
How long does this recipe take to make?
From start to finish, expect to spend about 30 minutes in the kitchen. It’s perfect for a quick weeknight dinner!
Can I freeze the leftovers?
Yes, you can freeze this dish! Just ensure it’s in an airtight container. It should keep for up to three months, though the texture might vary slightly upon reheating.
What’s a good side to serve with this dish?
A simple Caesar salad or garlic bread complements the richness of the tortellini beautifully.
With these tips and insights, you’ll create a delicious meal that’s bound to satisfy both your palate and your guests! Dive into this comforting dish and enjoy every bite.
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Ingredients
Method
- Begin by boiling salted water in a large pot. Cook the cheese tortellini according to package directions, roughly 3-5 minutes. Drain, but be sure to reserve a cup of that pasta water!
- Season your steak with salt, black pepper, garlic powder, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Sear the steak for about 4-5 minutes on each side for a perfect medium-rare. Once done, remove it from the pan and let it rest.
- In the same skillet, add the butter and let it melt. Toss in the minced garlic and cook for around 30 seconds until fragrant. Pour in the heavy cream and whole milk, stirring all the while until it becomes smooth and bubbly.
- Gradually whisk in the parmesan cheese until it’s melted and the sauce is glossy. If you find your sauce is a bit too thick, don’t hesitate to add some of that reserved pasta water. Toss in the cooked tortellini and slice the rested steak to place on top.
- Garnish with chopped parsley and red pepper flakes if you desire a hint of spice. Serve immediately while it’s gloriously warm!
