Garlic Steak Tortellini Creamhouse (Print Version)
Tender steak pieces and cheese-filled pasta tossed in a velvety garlic parmesan sauce for an indulgent 30-minute dinner.
# Ingredients:
→ Tortellini
01 -
20 oz cheese tortellini, fresh or refrigerated
→ Steak
02 -
1 lb steak (sirloin or ribeye)
→ Seasoning
03 -
salt
04 -
black pepper
05 -
garlic powder
06 -
smoked paprika
→ Creamy Sauce
07 -
2 tbsp olive oil
08 -
4 tbsp butter
09 -
5 cloves garlic, minced
10 -
1 cup heavy cream
11 -
3/4 cup whole milk
12 -
1 1/4 cups parmesan, shredded or freshly grated
→ Garnishing
13 -
parsley, chopped (optional)
14 -
red pepper flakes (optional)
15 -
cracked black pepper (optional)
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside.
02 -
In a large skillet, heat olive oil. Season steak with salt, black pepper, garlic powder, and smoked paprika. Sear for about 3-5 minutes until browned. Remove and set aside.
03 -
In the same skillet, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
04 -
Add heavy cream and whole milk, stirring to combine. Let simmer for 3-4 minutes until slightly thickened.
05 -
Gradually whisk in parmesan cheese, stirring until melted and smooth. Season if desired.
06 -
Return seared steak and tortellini to the skillet and toss to combine for about 2 minutes.
07 -
Sprinkle with parsley, cracked black pepper, and red pepper flakes, if desired. Serve immediately.
# Additional Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat with a splash of milk to restore creaminess.