why make this recipe
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a delightful dish that combines tender steak, cheesy tortellini, and a rich, creamy sauce. It’s perfect for weeknight dinners, impressing guests, or just treating yourself to a comforting meal. The blend of flavors from the garlic and Parmesan elevates this dish, making every bite a taste of heaven. Plus, it’s easy to prepare, meaning you can enjoy a gourmet-style meal without spending hours in the kitchen!
how to make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
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:
-
Cook the Tortellini: Begin by cooking the cheese tortellini according to the package instructions. Drain and set aside.
-
Prepare the Steak: Season the steak generously with salt, black pepper, garlic powder, and smoked paprika on both sides.
-
Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak and sear for about 4-6 minutes on each side for medium-rare, or adjust the time to your preferred doneness. Remove the steak and let it rest before slicing it thinly.
-
Make the Creamhouse Sauce: In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
-
Add Cream and Milk: Pour in the heavy cream and whole milk, stirring well. Let it simmer for 3-4 minutes until slightly thickened.
-
Mix in Parmesan: Gradually add the shredded Parmesan, stirring continuously until melted and combined. Season with salt, pepper, and red pepper flakes, if using.
-
Combine Everything: Add the cooked tortellini and sliced steak into the sauce, tossing gently until well coated.
-
Garnish: Sprinkle with chopped parsley and cracked black pepper before serving.
how to serve Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Serve the Cracked Garlic Steak Tortellini hot from the skillet. You can plate it nicely with a sprinkle of fresh parsley and extra Parmesan on top. This dish pairs well with a side salad or some garlic bread for a full meal experience.
how to store Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
To store leftovers, place the tortellini in an airtight container and keep it in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of milk or cream to help bring back the creamy consistency.
tips to make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
- Always let the steak rest after cooking to keep it juicy.
- Adjust the amount of garlic and spices according to your taste preference.
- Fresh herbs like basil can be used in place of parsley for a different flavor.
variation (if any)
You can add vegetables like spinach or sun-dried tomatoes to the dish for extra nutrition and flavor. For a lighter version, use chicken or shrimp instead of steak.
FAQs
1. Can I use frozen tortellini for this recipe?
Yes, frozen tortellini works well too. Just cook it according to the package directions.
2. What other meats can I use?
You can substitute steak with chicken breast, shrimp, or even sausage for a different flavor.
3. Can I make this dish ahead of time?
Yes, you can prepare the sauce and tortellini in advance, then combine them just before serving to keep everything fresh.
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
- 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
Cooking the Tortellini
- Begin by cooking the cheese tortellini according to the package instructions. Drain and set aside.
Preparing and Searing the Steak
- Season the steak generously with salt, black pepper, garlic powder, and smoked paprika on both sides.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak and sear for about 4-6 minutes on each side for medium-rare, or adjust the time to your preferred doneness.
- Remove the steak and let it rest before slicing it thinly.
Making the Creamhouse Sauce
- In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and whole milk, stirring well. Let it simmer for 3-4 minutes until slightly thickened.
- Gradually add the shredded Parmesan, stirring continuously until melted and combined. Season with salt, pepper, and red pepper flakes, if using.
Combining Everything
- Add the cooked tortellini and sliced steak into the sauce, tossing gently until well coated.
Garnishing
- Sprinkle with chopped parsley and cracked black pepper before serving.
