Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss Recipe

Introduction

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a rich and comforting dish that beautifully marries tender steak with cheesy tortellini in a luscious garlic cream sauce. Perfect for a cozy dinner, this recipe brings restaurant-quality flavors right to your home kitchen.

Ingredients

• 20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste)
• 1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender)
• salt
• black pepper
• garlic powder
• smoked paprika
• 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)
• parsley, chopped (optional) (Brightens the dish)
• red pepper flakes (optional) (For a spicy kick)
• cracked black pepper (optional garnish) (Elevates the flavor)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside.
2. Step 2: In a large skillet, heat olive oil over medium-high heat. Season the steak 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 desired doneness. Remove the steak from the skillet and set aside to rest.
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, being careful not to burn it.
4. Step 4: Pour in the heavy cream and whole milk, stirring to combine. Let the mixture simmer gently 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 the seared steak thinly. Return the steak slices and cooked tortellini to the skillet with the cream sauce. Toss gently to coat everything evenly and warm through for about 2 minutes.
7. Step 7: Garnish with chopped parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately while warm.

Tips & Variations

• For a richer sauce, use all heavy cream instead of mixing with milk.
• Substitute the steak with chicken or mushrooms for a different protein option.
• Fresh garlic elevates the flavor, but garlic powder can be used in a pinch.
• Add sun-dried tomatoes or spinach to the sauce for extra color and taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk to loosen the sauce if it thickens too much.

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 times, which may be slightly longer than fresh or refrigerated varieties.

What cut of steak is best for this dish?

Sirloin offers a lean option, while ribeye provides more tenderness and flavor. Choose based on your preference and budget.

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss Recipe

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★★★★★

4.4 from 84 reviews

This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss combines tender seared steak and delicate cheese tortellini smothered in a rich, garlicky cream sauce. Featuring a perfectly balanced blend of savory parmesan, smoky spices, and fresh garlic, this dish is an indulgent yet approachable dinner that comes together quickly on the stovetop.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American

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 Creamhouse 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.)

For Garnish (Optional)

• 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 well and set aside.
2. Season and Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Season the steak generously with salt, black pepper, garlic powder, and smoked paprika. Sear the steak in the hot skillet for about 3-5 minutes per side until nicely browned and cooked to your desired doneness. Remove from skillet and set aside to rest.
3. Prepare the Garlic Cream Sauce: In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Create the Cream Sauce: Pour in heavy cream and whole milk, stirring to combine. Allow the mixture to simmer gently for 3-4 minutes, stirring occasionally, until the sauce slightly thickens.
5. Incorporate the Cheese: Gradually whisk in the parmesan cheese until fully melted and the sauce is smooth. Adjust seasoning if needed.
6. Combine the Ingredients: Slice the rested steak into bite-sized pieces and return it to the skillet along with the cooked tortellini. Toss everything gently together in the sauce for about 2 minutes to warm through and blend flavors.
7. Garnish and Serve: Sprinkle chopped parsley, cracked black pepper, and red pepper flakes over the top if desired. Serve immediately while warm for best flavor and texture.

Notes

• For best texture, use fresh or refrigerated cheese tortellini instead of frozen.
• Adjust seasoning of the sauce to your preference; additional salt or pepper can be added.
• Steak can be substituted with other cuts but choose one suitable for quick searing to maintain tenderness.
• Optional garnishes add heat and brightness but can be omitted if preferred milder flavors.
• Use freshly grated parmesan for the best melting and flavor in the sauce.

Keywords: steak tortellini, garlic cream sauce, cheesy pasta, quick dinner, creamy steak pasta