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Cracked Garlic Steak Tortellini served in creamy sauce

Cracked Garlic Steak Tortellini in Creamhouse Sauce

A delightful one-pot dish featuring tender steak slices, flavorful garlic, and creamy parmesan enveloping delicious tortellini, perfect for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz tortellini Soft, stuffed pasta that adds heartiness to your dish.
  • 1 lb steak (sirloin or ribeye), sliced Juicy, tender cuts that enhance the flavor profile.
  • 4 cloves garlic, minced Aromatic cloves that add depth and warmth.
  • 1 cup heavy cream Creamy goodness that creates a luscious sauce.
  • 1 cup grated Parmesan cheese Sharp and nutty, adding a delicious umami touch.
  • 2 tbsp olive oil A healthy fat to sauté your steak and garlic.
  • Salt and pepper to taste Essential seasonings that enhance all the flavors.
  • Fresh parsley, chopped (for garnish) Brings a pop of color and flavor to your dish.

Method
 

Cooking the Tortellini
  1. Cook the tortellini according to package instructions. Once perfectly al dente, drain and set aside.
Cooking the Steak
  1. In a large skillet, heat the olive oil over medium-high heat until hot but not smoking.
  2. Add the sliced steak to the skillet. Cook for about 3-4 minutes, allowing it to brown on one side.
  3. Once the steak is browned, add the minced garlic to the skillet. Cook for an additional 1 minute, stirring frequently.
Making the Sauce
  1. Pour in the heavy cream and bring the mixture to a gentle simmer.
  2. Stir in the grated Parmesan cheese until it melts and forms a smooth sauce.
Combining
  1. Add the drained tortellini to the skillet and toss gently to coat them in the sauce.
  2. Season with salt and pepper to your liking.
Serving
  1. Garnish with fresh chopped parsley and serve hot.

Notes

For the best flavor, use ribeye or sirloin steak. Be careful not to overcook the tortellini; al dente is the way to go. If the sauce is too thick, add a splash of pasta water to loosen it.