Garlic Steak Tortellini Creamhouse (Print Version)
Tender steak and cheese-filled pasta tossed in a velvety garlic cream sauce for a luxurious yet quick weeknight dinner.
# Ingredients:
→ For the Tortellini
01 -
20 oz fresh or refrigerated cheese tortellini
→ For the Steak
02 -
1 lb sirloin or ribeye steak
→ For the Seasoning
03 -
Salt
04 -
Black pepper
05 -
Garlic powder
06 -
Smoked paprika
→ For the 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 shredded or freshly grated parmesan
→ For Garnishing
13 -
Chopped parsley (optional)
14 -
Red pepper flakes (optional)
15 -
Cracked black pepper (optional)
# Steps:
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.
# 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.