Cracked Garlic Steak Tortellini: Rich Creamhouse Sauce (Print Version)
Cracked Garlic Steak Tortellini in Creamhouse Sauce brings comforting flavors. Tender steak, garlic, and cheesy tortellini in a dreamy, rich sauce.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ Main Stars
01 -
1 lb sirloin or ribeye steak, thinly sliced against the grain
02 -
1 (19-oz) package fresh cheese or spinach tortellini
→ Creamhouse Sauce Essentials
03 -
6-8 cloves garlic, cracked and minced
04 -
1 ½ cups heavy cream
05 -
1/2 cup freshly grated Parmesan cheese, plus more for garnish
→ Flavor Boosters
06 -
1 tbsp olive oil
07 -
1/2 cup beef broth
08 -
Salt to taste
09 -
1 tsp freshly cracked black pepper, plus more for garnish
→ Finishing Touches
10 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
First things first, let's get that steak ready for our Cracked Garlic Steak Tortellini. Slice your steak against the grain into thin strips, about 1/4 inch thick. Season generously with a good pinch of salt and that lovely cracked black pepper. While you're at it, mince all that glorious garlic – remember, we want lots of it! This is where the magic starts to happen, prepping all your ingredients makes the rest of the cooking flow so much smoother, honestly.
02 -
Heat a large skillet over medium-high heat with a drizzle of olive oil. Once it's shimmering, add your seasoned steak in a single layer. Don't overcrowd the pan, or it'll steam instead of sear. Cook for just 2-3 minutes per side until it's beautifully browned. I always pull mine out a little underdone because it'll finish cooking in the sauce. Transfer the steak to a plate and set it aside; those lovely browned bits in the pan are flavor gold!
03 -
Reduce the heat to medium. Add a tiny bit more oil if needed, then toss in your minced cracked garlic. Sauté for about 1 minute until it’s fragrant – don't let it burn, or it'll be bitter, and we don't want that in our Cracked Garlic Steak Tortellini! Pour in the beef broth, scraping up all those delicious browned bits from the bottom of the pan. Let it simmer for a minute, reducing slightly, then stir in the heavy cream.
04 -
Bring the cream mixture to a gentle simmer, then reduce the heat to low. Stir in about half of your freshly grated Parmesan cheese. Let the creamhouse sauce thicken slightly, stirring occasionally, for about 5-7 minutes. This is where the sauce truly comes alive. Season with more cracked black pepper and a little salt to taste. Remember, the Parmesan adds saltiness, so taste before adding too much!
05 -
While your sauce is simmering, cook the tortellini according to package directions in a separate pot of salted boiling water. Fresh tortellini cooks super fast, usually just 2-3 minutes. Drain it well, but honestly, I don't mind a little pasta water clinging to it; it can help the sauce adhere beautifully. Don't overcook it, or it'll be mushy, and nobody wants sad tortellini in their Cracked Garlic Steak Tortellini.
06 -
Add the cooked tortellini and the seared steak back into your creamhouse sauce. Toss everything gently to combine, making sure every piece of tortellini and steak is coated in that luscious sauce. Stir in the remaining Parmesan cheese and most of the fresh parsley. Serve immediately, garnished with a final sprinkle of fresh parsley and, you guessed it, more cracked black pepper. This Cracked Garlic Steak Tortellini is best enjoyed fresh!
# Notes:
01 -
Always use freshly grated Parmesan for the creamhouse sauce; pre-shredded just won't give you that silky texture.
02 -
Don't overcook the steak in the initial sear; it'll finish cooking in the Cracked Garlic Steak Tortellini sauce and stay tender.
03 -
Cracked black pepper is a non-negotiable here, it adds that crucial bite to the garlic and cream.
04 -
If your creamhouse sauce seems too thin, a tiny cornstarch slurry can save it in a pinch.
# Tools You'll Need:
01 -
Large skillet
02 -
large pot
03 -
whisk
# Nutrition Facts (Per Serving):
Calories: 650 kcal
Total Fat: 45 g
Total Carbohydrate: 40 g
Protein: 30 g