Garlic Steak Tortellini in Creamy House Sauce Recipe

Introduction

Garlic Steak Tortellini in a creamy house sauce is a comforting and indulgent meal perfect for any night. Tender seared steak pairs beautifully with cheesy tortellini, all enveloped in a rich garlic parmesan sauce. It’s a simple dish that feels like a special treat.

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. Cook the tortellini according to the package instructions until al dente. Drain and set aside.
2. Step 2: Season the steak generously with salt, black pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat.
3. Step 3: Add the steak to the skillet and sear for 4-5 minutes on each side, or until it reaches your preferred level of doneness. Remove the steak and let it rest.
4. Step 4: In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
5. Step 5: Pour in the heavy cream and whole milk. Stir to combine, then gradually add the parmesan, stirring until the sauce is smooth and creamy.
6. Step 6: Slice the steak into strips. Return the steak and cooked tortellini to the skillet, tossing everything together to coat evenly with the sauce.
7. Step 7: Garnish with chopped parsley, red pepper flakes, and cracked black pepper if desired. Serve hot and enjoy!

Tips & Variations

• Use ribeye for a more tender steak, or sirloin for a leaner option.
• Fresh tortellini enhances the texture and flavor but refrigerated varieties work well too.
• For extra depth, add a splash of white wine to the sauce before adding the cream and milk.
• Substitute parmesan with pecorino romano for a sharper taste.
• Add sautéed mushrooms or spinach for a vegetable boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk or cream if the sauce 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 can be used. Just adjust the cooking time according to the package instructions, usually adding a minute or two to the boiling time.

How do I know when the steak is done?

Use a meat thermometer for best results: 130°F for medium-rare, 140°F for medium. Alternatively, check firmness by touch or cut into the steak to check the color.

Garlic Steak Tortellini in Creamy House Sauce Recipe

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★★★★★

4.8 from 473 reviews

A rich and comforting dish featuring tender seared steak and cheesy tortellini tossed in a luscious creamy garlic parmesan sauce. This recipe combines succulent sirloin or ribeye steak with fresh cheese tortellini, all enveloped in a velvety house-made cream sauce enhanced with garlic, butter, and parmesan cheese. Perfect for a hearty dinner that’s easy to make yet indulgently flavorful.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Steak and Seasoning

• 1 lb steak (sirloin or ribeye)
• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• Smoked paprika, to taste

Tortellini

• 20 oz cheese tortellini (fresh or refrigerated)

Sauce

• 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 cheese, shredded or freshly grated

Optional Garnishes

• Chopped parsley
• Red pepper flakes
• Cracked black pepper

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 until al dente, usually about 3-5 minutes. Drain the tortellini and set aside, reserving a small amount of pasta water in case the sauce needs thinning later.
2. Sear the Steak: While the tortellini cooks, season the steak generously with salt, black pepper, garlic powder, and smoked paprika on both sides. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steak and sear it for 4-5 minutes per side until it reaches your preferred level of doneness (medium-rare to medium suggested). Remove the steak from the skillet and allow it to rest for 5 minutes to retain juices.
3. Make the Sauce: In the same skillet, reduce heat to medium and add the butter. When melted, add the minced garlic and sauté for about 1 minute until fragrant and lightly golden. Pour in the heavy cream and whole milk, stirring constantly to combine. Gradually add the parmesan cheese, stirring frequently until it melts into a smooth, creamy sauce. Adjust seasoning with salt and pepper if needed.
4. Combine Everything: Slice the rested steak thinly against the grain into strips. Return the steak strips and cooked tortellini to the skillet with the creamy sauce. Gently toss everything together until the tortellini and steak are thoroughly coated with the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
5. Finish and Serve: Transfer the creamy garlic steak tortellini to serving plates. Garnish with chopped parsley, red pepper flakes for a touch of heat, and cracked black pepper to taste. Serve immediately while hot and enjoy the rich, savory flavors of this comforting dish.

Notes

• Use fresh or refrigerated tortellini for the best texture; dried tortellini may require longer cooking.
• Resting the steak after searing is essential to keep it tender and juicy.
• Adjust red pepper flakes according to your heat preference or omit for mild flavor.
• You can substitute half-and-half for the heavy cream and milk mixture for a lighter sauce.
• If the sauce thickens too much, loosen it with reserved pasta water or additional milk.
• Parmesan cheese should be added gradually and stirred to ensure a creamy smooth sauce without clumps.

Keywords: Garlic steak tortellini, creamy pasta, parmesan sauce, seared steak recipe, easy dinner, Italian comfort food