Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Delightful dish featuring tender steak and cheesy tortellini in a creamy sauce, perfect for cozy dinners or entertaining guests.
Ingredients
Pasta
- 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.
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
For the Sauce
- 2 tbsp olive oil Essential for searing the steak.
- 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.
Garnishes
- Parsley, chopped optional, brightens the dish.
- Red pepper flakes optional, for a spicy kick.
- Cracked black pepper optional garnish, elevates the flavor.
Instructions
Cooking the Tortellini
- Bring a large pot of salted water to a boil.
- Add the cheese tortellini and cook according to the package instructions.
- Drain and set aside.
Preparing the Steak
- While the tortellini cooks, season the steak with salt, black pepper, garlic powder, and smoked paprika.
Searing the Steak
- Heat olive oil in a skillet over medium-high heat.
- Add the seasoned steak, cooking for about 4-5 minutes per side for medium, or until desired doneness.
- Remove the steak from the skillet and let it rest.
Making the Sauce
- In the same skillet, add butter and let it melt.
- Add minced garlic and sauté for about a minute until fragrant.
- Pour in the heavy cream and whole milk, stirring to combine.
Adding Cheese
- Gradually stir in the parmesan until melted and the sauce is creamy.
Combining Ingredients
- Add the cooked tortellini to the sauce, mixing well to coat.
- Slice the rested steak and place it atop the tortellini.
Garnishing
- Garnish with parsley, red pepper flakes, and cracked black pepper if desired.
- Serve hot.
Notes
For added flavor, marinate your steak in balsamic vinegar for an hour before cooking. Use freshly grated parmesan for a creamier sauce. Don’t overcook the tortellini; it should be al dente for the best texture. Serve the dish warm for the best flavor and texture. A simple green salad or garlic bread complements this meal nicely.
Nutrition
Serving: 1gCalories: 700kcalCarbohydrates: 60gProtein: 40gFat: 35gSaturated Fat: 20gSodium: 800mgFiber: 3gSugar: 5g