Garlic Steak Tortellini in Creamy House Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
