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Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Tender slices of seared sirloin paired with cheesy tortellini, all enveloped in a luxuriously smooth creamhouse sauce, perfect for cozy dinners or impressing guests.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Pasta and Steak
  • 20 oz cheese tortellini Fresh or refrigerated gives the best texture (frozen works in a pinch)
  • 1 lb steak (sirloin or ribeye) Let sit at room temperature for even cooking
  • to taste Salt For seasoning steak and sauce
  • to taste freshly ground black pepper Use cracked black pepper for finishing
  • 2 tbsp olive oil High-heat oil for searing
For the Creamhouse Sauce
  • 4 tbsp butter Use unsalted for better control of seasoning
  • 5 cloves garlic, minced Use freshly minced for aromatic richness
  • 1 cup heavy cream For velvety smoothness
  • ¾ cup whole milk Lightens the cream for balanced texture
  • 1 ¼ cups Parmesan, shredded or freshly grated Freshly grated melts best
  • to taste garlic powder Light dusting to boost flavor
  • to taste smoked paprika Light dusting to boost flavor
For Finishing and Optional Garnishes
  • to taste parsley, chopped For added color and flavor
  • to taste red pepper flakes Optional for a warming kick
  • to taste cracked black pepper Optional garnish

Method
 

Preparation
  1. Remove the steak from the fridge 20–30 minutes before cooking to bring it to room temperature. Pat dry and season with salt, black pepper, garlic powder, and smoked paprika.
  2. Fill a large pot with water, add salt, and bring to a boil for the tortellini.
Boil the Tortellini
  1. Cook the cheese tortellini according to package directions until al dente. Reserve 1 cup of pasta water before draining and set the tortellini aside.
Sear the Steak
  1. Heat a heavy skillet over medium-high heat and add olive oil. Sear the steak for 2-3 minutes on each side for medium-rare. Rest for 5-8 minutes before slicing.
Make the Creamhouse Sauce
  1. In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 30-60 seconds until fragrant.
  2. Stir in garlic powder and smoked paprika if desired. Add heavy cream and whole milk, stirring until combined. Gently simmer for 3-4 minutes.
  3. Remove from heat and stir in grated Parmesan until melted and smooth. Season with salt and cracked black pepper to taste.
Combine and Serve
  1. Slice the rested steak thinly and return it to the pan to warm. Toss in the cooked tortellini, adding reserved pasta water as needed to reach desired consistency.
  2. Plate the mixture, garnish with parsley and cracked black pepper, and serve immediately.

Notes

Store leftovers in an airtight container for up to 3-4 days. For best texture, separate sauce and pasta when storing.