Creamy Garlic Steak Tortellini

This hearty Cracked Garlic Steak Tortellini in Creamhouse Sauce has become my ultimate comfort dish that impresses everyone at my dinner table. The combination of tender steak and cheese-filled tortellini swimming in a rich, garlicky cream sauce creates the perfect balance of flavors that feels both indulgent and homey.

I first created this recipe when my Italian grandmother was visiting and wanted to show her that her cooking lessons had paid off. Now it's requested at every family gathering as my signature dish.

Ingredients

• Fresh cheese tortellini: brings a pillowy texture and mild cheese flavor that pairs perfectly with the robust sauce
• Quality steak: either sirloin for leaner option or ribeye for maximum tenderness
• Minced garlic: the star flavor component that infuses the entire dish
• Heavy cream: creates the luxurious texture that coats every bite
• Freshly grated Parmesan: adds depth and saltiness while helping thicken the sauce
• Butter: creates the perfect base for the sauce and adds richness
• Whole milk: balances the heaviness of the cream for the perfect consistency

Step-by-Step Instructions

Cooking the Tortellini:

Bring a large pot of generously salted water to a rolling boil. Add the tortellini and cook according to package instructions, usually 3-5 minutes. Watch carefully as overcooking will make them mushy. The pasta should be tender but still have a slight bite. Drain thoroughly but do not rinse to retain the starch that will help the sauce cling.

Seasoning and Searing the Steak:

Pat the steak completely dry with paper towels to ensure a proper sear. Season liberally with salt, black pepper, garlic powder and smoked paprika on both sides, pressing the seasonings into the meat. Heat olive oil in a large skillet until shimmering but not smoking. Place the steak in the hot pan and let it sear undisturbed for 3-4 minutes until a deep brown crust forms. Flip once and sear the other side. Remove the steak to a cutting board and let it rest while preparing the sauce. This resting time allows the juices to redistribute throughout the meat.

Creating the Garlic Base:

Using the same skillet with all the flavorful steak bits, reduce heat to medium and add butter. Once melted, add the minced garlic and sauté for exactly one minute, stirring constantly to prevent burning. The garlic should become fragrant and just slightly golden at the edges. This step infuses the fat with incredible garlic flavor that will permeate the entire dish.

Building the Cream Sauce:

Pour in the heavy cream and whole milk, using a wooden spoon to scrape up all the browned bits from the bottom of the pan. These caramelized bits contain concentrated flavor. Let the mixture simmer gently for 3-4 minutes until it begins to thicken slightly. The sauce should coat the back of a spoon but still remain pourable.

Incorporating the Cheese:

Reduce heat to low and gradually add the Parmesan cheese in small handfuls, whisking continuously between additions. This gradual process prevents the cheese from clumping and ensures a silky smooth sauce. Continue whisking until all cheese is fully melted and the sauce has a velvety consistency. Taste and adjust seasoning if needed.

Bringing Everything Together:

Slice the rested steak against the grain into bite-sized strips. The cross-grain cutting ensures maximum tenderness. Return the sliced steak and any accumulated juices to the skillet along with the cooked tortellini. Gently fold everything together using a rubber spatula, making sure each tortellini is coated in the luscious sauce. Allow everything to mingle together for about 2 minutes until heated through.

Finishing Touches:

Transfer to serving plates or a large serving platter. Garnish with freshly chopped parsley for color and brightness, a sprinkle of red pepper flakes for gentle heat if desired, and some freshly cracked black pepper. Serve immediately while the sauce is at its peak creaminess.

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The first time I made this for my husband, he declared it better than any pasta dish he had ever eaten at an Italian restaurant. The secret is taking your time with the garlic when building the sauce foundation. That step alone transforms this from good to unforgettable.

Recipe FAQs

→ What cut of steak works best for this dish?

Both sirloin and ribeye work excellently in this dish. Sirloin offers a leaner option with good flavor, while ribeye provides more tenderness and marbling. For best results, slice the steak against the grain after cooking to ensure maximum tenderness.

→ Can I use dried tortellini instead of fresh?

Yes, you can substitute dried tortellini, but you'll need to adjust the cooking time according to the package instructions. Fresh or refrigerated tortellini yields the best texture and cooks more quickly (typically 3-5 minutes), while dried varieties might take 10-12 minutes to reach al dente.

→ How can I make this dish lighter?

To create a lighter version, you can substitute half-and-half for the heavy cream, use part-skim milk instead of whole milk, and reduce the amount of parmesan cheese. You might also opt for sirloin steak, which is leaner than ribeye, and increase the proportion of tortellini to steak.

→ What sides pair well with this dish?

This rich pasta dish pairs beautifully with light sides like a simple arugula salad with lemon vinaigrette, roasted asparagus, sautéed green beans, or garlic bread for soaking up the delicious cream sauce. A glass of medium-bodied red wine like Merlot or Chianti complements the flavors wonderfully.

→ Can I make this ahead of time?

While best enjoyed fresh, you can prepare components ahead of time. Cook the tortellini al dente and refrigerate. Sear the steak and refrigerate separately. When ready to serve, prepare the sauce and gently reheat all components together. Add a splash of milk when reheating to refresh the sauce's creaminess.

→ How do I prevent the cream sauce from breaking?

To prevent the cream sauce from breaking, avoid boiling it after adding the cream. Keep it at a gentle simmer and add the parmesan gradually, removing the pan from heat before incorporating the cheese. Continuous stirring helps maintain a smooth consistency.