why make this recipe
This recipe gives big flavor with simple steps. The steak and garlic lift the tortellini, and the cream sauce makes the dish feel rich and cozy. It cooks fast for a weeknight meal, and it works well with a light dessert like easy 3-ingredient ice cream after dinner.
introduction
This dish mixes seared steak, garlic, and cheese tortellini in a smooth cream sauce. You get a tasty, filling meal with common ingredients. Try it when you want comfort food that comes together quickly and smells great. For a sweet finish, some people enjoy treats like banana pudding cookies after this rich meal.
how to make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Follow these steps in order. Read all steps first, then cook.
- Season steak with salt, black pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large pan over medium-high heat.
- Sear steak 2–3 minutes per side for medium-rare, or cook to your liking.
- Remove steak and let it rest 5 minutes, then slice thin.
- In the same pan, melt butter and add minced garlic. Cook 30–45 seconds until fragrant.
- Pour in heavy cream and whole milk, bring to a low simmer.
- Stir in parmesan until sauce is smooth and slightly thickened.
- Cook tortellini according to package directions, drain, and add to the sauce.
- Add sliced steak back to the pan and toss to coat.
- Taste and adjust salt and cracked black pepper. Add red pepper flakes if you want heat.
For an extra mix of textures, you can fold in a little extra parmesan or chopped parsley. See a different twist that pairs well with crunchy cookie ideas like banana pudding with Biscoff cookies for after-dinner fun.
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.)
Directions :
Step-by-Step Instructions
- Prep: Season the steak on both sides with salt, black pepper, garlic powder, and smoked paprika.
- Sear steak: Heat olive oil in a large skillet over medium-high heat. Add steak and sear 2–4 minutes per side until you reach the desired doneness.
- Rest steak: Move steak to a cutting board and rest 5 minutes, then slice thin against the grain.
- Make garlic base: In the same skillet, lower heat to medium, add butter and minced garlic. Cook 30–45 seconds until fragrant but not brown.
- Add cream and milk: Pour in heavy cream and whole milk. Stir and bring to a gentle simmer.
- Melt cheese: Add parmesan in small amounts, stirring until the sauce is smooth and slightly thick.
- Cook tortellini: While sauce simmers, cook tortellini per package directions, then drain well.
- Combine: Add cooked tortellini and sliced steak to the skillet. Toss to coat with sauce and warm through for 1–2 minutes.
- Finish: Taste and add salt, cracked black pepper, or red pepper flakes as desired. Sprinkle parsley to serve.
how to serve Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Serve hot on warmed plates. Add extra parmesan and a sprinkle of cracked black pepper. A green salad or steamed vegetables balance the richness. Finish with a small dessert if you like.
how to store Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Cool the dish to room temperature within two hours. Put in airtight containers and refrigerate up to 3 days. Reheat gently on low heat with a splash of milk to loosen the sauce. For longer storage, freeze in freezer-safe containers up to 1 month; thaw in the fridge before reheating.
tips to make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
- Pat steak dry so it sears well and gets a nice crust.
- Use fresh or refrigerated tortellini for best texture.
- If sauce gets too thick, add a splash of milk or pasta water.
- Let the steak rest before slicing to keep it juicy.
- For a lighter version, swap half-and-half for heavy cream. Also see a quick calorie guide for snacks like cookies at calories in no-bake cookies.
variation (if any)
- Add mushrooms or spinach to the sauce for extra veggies.
- Swap chicken for steak for a milder flavor.
- Use sun-dried tomatoes for a tangy twist.
- Make it spicy with extra red pepper flakes or a dash of hot sauce.
FAQs
Q: Can I use frozen tortellini?
A: Yes. Cook frozen tortellini per package directions and add to the sauce. They work fine.
Q: What cut of steak is best?
A: Sirloin is lean and good for flavor; ribeye is richer and more tender. Use what you prefer.
Q: Can I make the sauce ahead?
A: You can make the sauce a few hours ahead and reheat gently, but add tortellini and steak just before serving for best texture.
Q: Is there a dairy-free option?
A: Use dairy-free butter, a plant-based cream, and a vegan cheese substitute, but texture and flavor will change.
Conclusion
This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss brings bold garlic and creamy cheese together with tender steak for a quick, satisfying meal. For a full recipe write-up and photos, check the main recipe page at Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss. For more recipe ideas and a broad index of dishes, visit the Zoe Dishes recipe index. For another take and extra notes on this dish, see the related write-up at Cracked Garlic Steak Tortellini: Indulgent Creamhouse Sauce Bliss.
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Ingredients
Main 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
Sauce Ingredients
- 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
Preparation
- Season the steak on both sides with salt, black pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Add steak and sear for 2–4 minutes per side until you reach the desired doneness.
- Move steak to a cutting board and let it rest for 5 minutes, then slice thin against the grain.
- In the same skillet, lower heat to medium, add butter and minced garlic. Cook for 30–45 seconds until fragrant but not brown.
Sauce and Cooking
- Pour in heavy cream and whole milk. Stir and bring to a gentle simmer.
- Add parmesan in small amounts, stirring until the sauce is smooth and slightly thick.
- While sauce simmers, cook tortellini per package directions, then drain well.
- Add cooked tortellini and sliced steak to the skillet. Toss to coat with sauce and warm through for 1–2 minutes.
- Taste and add salt, cracked black pepper, or red pepper flakes as desired. Sprinkle parsley to serve.
