Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss Recipe

Introduction

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a rich and comforting pasta dish that pairs tender steak with delicate cheese tortellini in a luscious garlic cream sauce. It’s perfect for a cozy dinner when you want something flavorful yet simple to prepare.

Ingredients

• 20 oz cheese tortellini (fresh or refrigerated)
• 1 lb steak (sirloin or ribeye)
• Salt
• 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)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, about 3–5 minutes, until al dente. Drain and set aside.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Season the steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak about 3–5 minutes per side until browned and cooked to your liking. Remove from skillet and set aside.
3. Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Step 4: Pour in the heavy cream and whole milk, stirring to combine. Let the mixture simmer for 3–4 minutes until it slightly thickens.
5. Step 5: Gradually whisk in the parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning if needed.
6. Step 6: Slice or chop the seared steak and return it along with the cooked tortellini to the skillet. Toss everything together gently for about 2 minutes to warm through and coat in the sauce.
7. Step 7: Garnish with chopped parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately and enjoy.

Tips & Variations

• For extra tenderness, let the steak rest for a few minutes after searing before slicing.
• Use freshly grated parmesan for the best flavor and melting quality.
• If you prefer a spicier sauce, increase the amount of red pepper flakes or add a dash of cayenne pepper.
• Substitute half-and-half for the heavy cream and milk if you want a lighter sauce.
• Fresh herbs like basil or thyme can be added alongside parsley for additional freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if the sauce thickens too much. Avoid microwaving at high power to keep the sauce smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works well. Just follow the package instructions for cooking time and drain thoroughly before adding to the sauce.

What cut of steak is best for this dish?

Sirloin is leaner and more affordable, while ribeye offers more tenderness and marbling. Both work well depending on your preference for flavor and texture.

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss Recipe

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4.4 from 124 reviews

This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a luscious, comforting pasta dish featuring tender seared steak and cheese-filled tortellini in a rich, garlicky cream sauce. Aromatic garlic, parmesan, and subtle spices create a flavorful sauce that elevates this quick and indulgent skillet meal, perfect for a cozy dinner.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American-Italian Fusion

Ingredients

Scale 1x2x3x

For the Tortellini

• 20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste)

For the Steak

• 1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender)
• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• Smoked paprika, to taste
• 2 tbsp olive oil (Essential for searing the steak)

For the Cream Sauce

• 4 tbsp butter (Creates a creamy sauce base)
• 5 cloves garlic, minced (Adds aromatic richness)
• 1 cup heavy cream (Contributes a velvety smoothness)
• 3/4 cup whole milk (Balances the richness)
• 1 1/4 cups parmesan, shredded or freshly grated (Brings a savory flavor)

Optional Garnishes

• Parsley, chopped (Brightens the dish)
• Red pepper flakes (For a spicy kick)
• Cracked black pepper (Elevates the flavor)

Instructions

1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside.
2. Season and Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Season the steak generously with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3-5 minutes per side until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside to rest.
3. Prepare the Garlic Cream Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine well. Let the mixture simmer gently for 3-4 minutes until it slightly thickens.
5. Incorporate the Cheese: Gradually whisk in the shredded or grated parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper as desired.
6. Combine the Ingredients: Slice or chop the rested steak and return it to the skillet along with the cooked tortellini. Toss everything together gently for about 2 minutes, allowing the flavors to blend and the dish to heat through.
7. Garnish and Serve: Sprinkle the dish with chopped parsley, cracked black pepper, and red pepper flakes if using. Serve immediately while hot for the best taste and texture.

Notes

• Use fresh or refrigerated tortellini for the best texture; frozen may take slightly longer to cook.
• You can substitute sirloin with ribeye for a richer steak experience.
• Adjust the amount of garlic and red pepper flakes according to your spice preference.
• Let the steak rest after searing to retain juices and keep it tender.
• For a lighter version, swap heavy cream for half-and-half, but the sauce will be less rich.

Keywords: steak tortellini, garlic cream sauce, cheese tortellini recipe, skillet steak recipe, creamy pasta dish, quick dinner idea