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Garlic Steak Tortellini in Creamy House Sauce Recipe

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★★★★★

4.8 from 138 reviews

Garlic Steak Tortellini in Creamy House Sauce Bliss is a rich and flavorful dish featuring tender seared steak cubes tossed with cheese tortellini in a luscious garlic cream sauce. This recipe combines expertly seared steak with a velvety sauce infused with garlic, Parmesan, and Italian herbs, creating a comforting yet elegant meal perfect for any occasion.

Ingredients

Scale

For the Steak

  • 1 to 1¼ pounds (450–560 g) steak, cut into small bite-sized cubes (sirloin, ribeye, New York strip, or tenderloin)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 large cloves garlic, finely minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼–½ teaspoon salt (to taste)
  • ½ teaspoon fresh-cracked black pepper

For the Tortellini

  • 18–20 ounces (approx. 500–550 g) cheese tortellini (fresh or refrigerated, thawed if frozen)
  • Salt for boiling water (1–2 teaspoons)
  • 1 teaspoon olive oil (to prevent sticking, optional)

For the Creamy House Sauce

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup beef broth (or chicken broth as substitute)
  • ½ cup freshly grated Parmesan cheese
  • ½ teaspoon Italian seasoning (basil, oregano, thyme blend)
  • ¼ teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1–2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Prepare the Steak: Remove steak from refrigerator 20 minutes before cooking to reach room temperature. Pat dry with paper towels to ensure better browning. Cut into evenly sized cubes approximately ¾ to 1 inch. Season steak cubes evenly with smoked paprika, onion powder, salt, and black pepper. Set aside.
  2. Cook the Tortellini: Bring a large pot of salted water (1–2 teaspoons salt) to a rolling boil. Add tortellini and gently stir to prevent sticking. Cook according to package instructions, about 3–5 minutes for fresh tortellini. When tortellini floats and is tender, drain and lightly drizzle with olive oil to keep from sticking. Set aside.
  3. Sear the Steak — The Flavor Base: Heat a large skillet over medium-high heat. Add olive oil and butter. When butter melts and oil glistens, add steak cubes in a single layer without overcrowding. Sear undisturbed for 1–2 minutes until a deep brown crust forms. Flip and sear the other side for another 1–2 minutes. In the last 30 seconds, add minced garlic, stirring quickly to avoid burning. Remove steak and set aside, leaving pan drippings.
  4. Make the Creamy House Sauce: Reduce heat to medium in the same skillet. Melt butter, then add minced garlic and sauté 30–45 seconds until fragrant and lightly golden. Slowly pour in heavy cream while stirring. Add beef broth and whisk to combine. Sprinkle Italian seasoning and optional crushed red pepper flakes. Lower heat to simmer and cook for 3–4 minutes until sauce thickens slightly. Stir in grated Parmesan until melted and smooth. Season with salt and pepper to taste.
  5. Combine Steak and Tortellini with the Sauce: Add drained tortellini to the skillet with the sauce, tossing gently to coat each piece. Add seared steak including any accumulated juices. Stir gently to combine without overworking the steak. Let simmer together for 1–2 minutes to meld flavors.
  6. Serve: Spoon the creamy tortellini and steak mixture into bowls or shallow plates. Drizzle extra sauce over the top. Garnish generously with chopped parsley and optional extra Parmesan. Serve immediately while hot and creamy.

Notes

  • Use fresh or refrigerated tortellini for best texture; thaw frozen tortellini before cooking.
  • Drying the steak cubes thoroughly before searing ensures better browning and flavor.
  • Do not overcrowd the pan when searing steak; cook in batches if necessary for optimal crust.
  • Freshly grated Parmesan melts better and results in a smoother sauce than pre-shredded cheese.
  • Adjust seasoning in the sauce to personal taste, especially salt and pepper.
  • Optional crushed red pepper flakes add a subtle heat but can be omitted for milder flavor.
  • Letting the steak come to room temperature before cooking helps even cooking.

Keywords: garlic steak tortellini, creamy house sauce, seared steak recipe, cheese tortellini recipe, easy Italian pasta, creamy garlic sauce, steak pasta dinner

Find it online: https://servedbynora.com/garlic-steak-tortellini-in-creamy-house-sauce-recipe/