Hey y'all! If you're on the hunt for the ultimate comfort food that blends juicy steak, pillowy tortellini, and a luscious cream sauce kissed with cracked garlic, you just found your new weeknight favorite. This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss Recipe is perfect for cozy family dinners, impressive date nights, or any time you're craving a rich, restaurant-quality pasta dish without leaving home. Let's get cooking!
Why You'll Love This
- One-pan wonder: Minimal cleanup means more time to enjoy your meal.
- Flavor packed: Cracked garlic and seared steak deliver bold, unforgettable taste.
- Fast and easy: On your table in under 40 minutes, from prep to plate.
- Family favorite: Kid- and spouse-approved, with leftovers that taste just as amazing.
- Versatile elegance: Dress it up for guests or keep it casual for any night of the week.
Ingredients
- 1 lb (450g) steak (sirloin or ribeye), cut into 1-inch cubes
- 20 oz (570g) refrigerated cheese tortellini
- 2 tablespoon olive oil, divided
- 4 tablespoon unsalted butter
- 6 cloves garlic, cracked and minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup beef broth
- 1 teaspoon cracked black pepper, plus more to taste
- 1 teaspoon sea salt, divided
- ¼ cup chopped fresh parsley (optional, for garnish)
Directions
Prep the Steak
- Pat steak cubes dry with paper towels, then toss with ½ teaspoon salt and cracked black pepper.
Sear the Steak
- Heat 1 tablespoon olive oil and 2 tablespoon butter in a large skillet over medium-high heat.
- Add steak cubes in a single layer; sear for 2-3 minutes on each side until browned but still tender inside. Remove and set aside.
Cook the Tortellini
- Meanwhile, bring a large pot of salted water to a boil. Cook tortellini according to package directions (usually 3-4 minutes after water returns to a boil). Drain and set aside.
Make the Creamhouse Sauce
- In the same skillet (keep those steak juices!), reduce heat to medium. Add remaining 1 tablespoon olive oil and 2 tablespoon butter.
- Sauté cracked garlic for 1 minute, just until fragrant (don’t let it brown).
- Pour in beef broth, scraping the pan to deglaze and capture all those flavorful bits.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese, whisking until smooth and slightly thickened, about 3-4 minutes.
Combine and Finish
- Add drained tortellini and seared steak back to the skillet. Toss gently to coat everything in the sauce.
- Simmer on low for 2-3 minutes until heated through, taste and adjust seasoning as needed.
- Garnish with fresh parsley before serving. Enjoy the blissful, creamy masterpiece!
Notes
- For the best sear, don’t crowd the steak in the pan—cook in batches if necessary.
- Use freshly cracked black pepper for the ultimate flavor punch.
- If the sauce thickens too much, splash in extra beef broth or cream until desired consistency.
Variations
- Chicken Swap: Use cubed chicken breast instead of steak for a lighter, equally delicious twist.
- Mushroom Medley: Add 1 cup sliced cremini or button mushrooms when sautéing the garlic for earthy depth.
- Spicy Kick: Stir in ¼ teaspoon crushed red pepper flakes to the sauce for a gentle heat.
Required Equipment
- Large skillet or sauté pan
- Large pot (for boiling tortellini)
- Tongs or spatula
- Whisk
- Colander
- Sharp knife and cutting board
Storage Instructions
Let leftovers cool to room temperature before storing. Place in an airtight container and refrigerate for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of cream or broth if needed to keep everything creamy and luscious. This dish is best enjoyed fresh, but can be frozen (up to 2 months) if needed; thaw in the fridge overnight before reheating.
Suggested Pairings & Serving Recommendations
- Serve with a crisp green salad and tangy Italian vinaigrette.
- Pair with crusty garlic bread to soak up every bit of creamy sauce.
- Enjoy alongside a glass of robust red wine like Cabernet Sauvignon or Merlot.
Pro Tips
- Sear steak just until browned; overcooking can make it tough.
- Don’t rush the sauce—let it bubble gently for the creamiest texture.
- Garnish with extra Parmesan and fresh parsley for a flavor and color boost.
FAQ
1. Can I use frozen tortellini?
Yes! If using frozen tortellini, cook according to package instructions and proceed as directed in the recipe.
2. What’s the best steak to use?
Sirloin or ribeye are ideal for tenderness and flavor, but strip steak or even filet will work well.
3. Can I make this dish ahead of time?
You can prep the components (cook steak and sauce) ahead, but for best texture, combine with tortellini just before serving.
Ingredients
- 12 oz cheese tortellini, refrigerated or frozen
- 10 oz ribeye or sirloin steak, sliced into strips
- 4 cloves garlic, cracked and minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoon unsalted butter
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley
Instructions
-
1Cook tortellini according to package instructions. Drain and set aside, reserving ¼ cup pasta water.
-
2Season sliced steak with salt and black pepper. Heat olive oil in a large skillet over medium-high heat, then sear steak strips for 2-3 minutes per side until browned but still tender. Remove steak to a plate and cover.
-
3Reduce heat to medium. In the same skillet, melt butter and add cracked garlic. Sauté for 1 minute until fragrant.
-
4Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and reserved pasta water. Cook for 2-3 minutes until the sauce thickens.
-
5Add cooked tortellini and steak strips to the skillet. Toss everything together so the pasta and steak are well coated in the creamy garlic sauce.
-
6Garnish with fresh parsley and extra Parmesan if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
Leave a Reply