Create Irresistible Garlic Steak Tortellini in Creamhouse Sauce

Indulge in a creamy, flavor-packed delight with this Garlic Steak Tortellini in Creamhouse Sauce. This dish effortlessly combines the savory richness of seared steak, the pillowy softness of cheese-filled tortellini, and the velvety smoothness of a homemade garlic parmesan sauce. It’s a comforting and satisfying one-pan wonder that’s sure to become a new family favorite.

Table of Contents

Ingredients for Garlic Steak Tortellini in Creamhouse Sauce

For the Tortellini:

• 20 oz cheese tortellini – Fresh or refrigerated varieties will give the best texture and taste.

For the Steak:

• 1 lb steak (sirloin or ribeye) – Sirloin offers a leaner bite while ribeye brings melt-in-your-mouth tenderness.

For the Seasoning:

• Salt, black pepper, garlic powder, smoked paprika – Adjust these to your taste for a flavor-packed punch.

For the Creamy Sauce:

• 2 tbsp olive oil – Essential for searing the steak and adding depth of flavor.
• 4 tbsp butter – Creates a luscious, creamy sauce base.
• 5 cloves garlic, minced – Adds aromatic richness to the dish.
• 1 cup heavy cream – The star of the sauce, contributing a velvety smoothness.
• 3/4 cup whole milk – Balances the richness of the cream without overwhelming it.
• 1 1/4 cups parmesan, shredded or freshly grated – Brings a savory flavor and helps thicken the sauce.

For Garnishing:

• Parsley, chopped (optional) – Brightens the dish and adds a fresh touch.
• Red pepper flakes (optional) – For those who enjoy a spicy kick in their creamy skillet dinner.
• Cracked black pepper (optional garnish) – Finishing touch that elevates the flavor profile.

Instructions for Garlic Steak Tortellini in Creamhouse Sauce

Cook the Tortellini:

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions. Drain and set aside.

Season the Steak:

Pat the steak dry and season generously with salt, black pepper, garlic powder, and smoked paprika on both sides.

Sear the Steak:

Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear for about 3-4 minutes per side, depending on thickness, until browned and cooked to your liking. Remove the steak from the skillet, let it rest for a few minutes, then slice it into strips.

Make the Creamy Sauce:

In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and milk, whisking until smooth.

Add the Parmesan:

Stir in the parmesan cheese until melted and the sauce thickens. Simmer gently for 2-3 minutes.

Combine the Ingredients:

Add the cooked tortellini and steak slices into the sauce, tossing gently to coat everything evenly.

Finish and Serve:

Sprinkle with chopped parsley, red pepper flakes, and cracked black pepper if desired. Serve immediately for a rich, creamy, and satisfying dinner.

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• Creamy Steak Pasta
• One Pot Creamy Spicy Garlic Butter Steak Pasta
• Creamy Garlic Sauce Over Perfectly Grilled Steak

FAQs About Garlic Steak Tortellini in Creamhouse Sauce

What is the best way to store leftovers of Garlic Steak Tortellini in Creamhouse Sauce?

To store leftovers, allow the Garlic Steak Tortellini in Creamhouse Sauce to cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of milk or cream to restore the sauce’s creaminess, and heat gently on the stovetop or in the microwave until warmed through. Avoid reheating multiple times to maintain the best texture and flavor.

Can I make Garlic Steak Tortellini in Creamhouse Sauce without heavy cream?

Yes, you can make a lighter version of the sauce by using alternatives like half-and-half, whole milk, or even a plant-based cream. To achieve a similar creamy texture, you may need to add a thickener such as cornstarch or flour. Just be cautious with the quantity, as too much can alter the flavor balance. Additionally, incorporating pureed silken tofu can add creaminess while keeping it lighter.

What type of steak is recommended for Garlic Steak Tortellini in Creamhouse Sauce?

While both sirloin and ribeye are excellent choices, the best type of steak depends on your preference for flavor and texture. Sirloin is leaner and offers a firmer bite, while ribeye is more marbled, providing a rich, buttery flavor. For a more tender option, consider filet mignon, but it may be pricier. Regardless of the cut you choose, ensure it’s fresh for the best results.

How can I enhance the flavor of the creamy sauce in Garlic Steak Tortellini?

To enhance the flavor of the creamy sauce, you can add additional ingredients such as sautéed mushrooms, fresh spinach, or sun-dried tomatoes for added depth. Incorporating fresh herbs like thyme or basil can also elevate the dish. For a bit of heat, consider adding crushed red pepper flakes or a splash of white wine. Adjusting the seasoning with more garlic, lemon zest, or even a hint of Dijon mustard can further enhance the flavor profile.

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