When the week starts to bleed into the weekend, and you’re looking for a meal that whispers (or, let’s be honest, shouts) comfort, this Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is your culinary best friend. Did you know that cheese tortellini packs in a whopping 4 grams of protein per serving? Imagine twirling those pillowy pockets of cheese in a velvety, garlicky sauce that wafts through your kitchen as you cook. It’s pure sensory delight and satisfaction in one steaming bowl.

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

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A comforting and satisfying dish featuring cheese tortellini tossed in a velvety garlic cream sauce with succulent steak.

Author: amanda-miller
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Non-Vegetarian

Ingredients

Scale

20 oz cheese tortellini, pre-packaged
1 lb steak (sirloin or ribeye)
Salt, to taste
Black pepper, to taste
1 tsp garlic powder
1 tsp smoked paprika
2 tbsp olive oil
4 tbsp butter
5 cloves garlic, minced
1 cup heavy cream
3/4 cup whole milk
1 1/4 cups parmesan, shredded or freshly grated
Parsley, chopped (optional)
Red pepper flakes (optional)
Cracked black pepper (optional garnish)

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Instructions

Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente (about 3-5 minutes).
Season the steak with salt, black pepper, garlic powder, and smoked paprika.
In a skillet over medium-high heat, add olive oil and sear the steak for about 4 minutes on each side for medium-rare. Remove and let it rest.
Lower the heat to medium, melt butter in the same pan, and add minced garlic; sauté for 1-2 minutes until fragrant.
Gradually pour in heavy cream and whole milk, stirring until thickened.
Add parmesan cheese and stir until melted. Season with salt, black pepper, and red pepper flakes if desired.
Drain the tortellini and add it to the skillet, tossing in the creamy sauce.
Slice the rested steak and serve it on top of the tortellini, garnished with parsley and cracked black pepper.

Notes

Serve immediately and pair with a crisp side salad or garlic bread for a complete meal. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition

Serving Size: 1.5 cups
Calories: 650
Sugar: 3g
Sodium: 900mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 40g
Cholesterol: 100mg

Why This Cracked Garlic Steak Tortellini Never Fails

Imagine hosting a meal that tears through the mundanity of your usual weeknight dinners, where each bite draws your loved ones closer together. The appeal of this dish is threefold: it’s quick, delicious, and incredibly satisfying. Whether you’re cooking for a family, a date night, or simply a night in, the combination of succulent steak and creamy noodles guaranteed to have you happily devouring every last bite. Plus, the cleanup is a breeze, leaving you with more time to soak in the compliments—or the silence, if it’s just you!

The Essentials

20 oz cheese tortellini: Pre-packaged for convenience—these little nuggets of goodness provide a creamy, cheesy bite.
1 lb steak (sirloin or ribeye): Choose your favorite cut for optimal flavor.
Salt: Just the right amount enhances the natural flavors.
Black pepper: Freshly cracked for depth and warmth.
Garlic powder: An essential for that savory kick.
Smoked paprika: Adds a subtle sweetness and a hint of smokiness.
2 tbsp olive oil: For searing your steak beautifully.
4 tbsp butter: Because what’s sauce without a little richness?
5 cloves garlic, minced: Fresh garlic infuses the dish with robust aroma.
1 cup heavy cream: The magic that creates a luxurious sauce.
3/4 cup whole milk: Lightens the heavy cream for perfect consistency.
1 1/4 cups parmesan, shredded or freshly grated: A generous amount is key for cheesiness.
Parsley, chopped (optional): A pop of color and fresh flavor.
Red pepper flakes (optional): For that extra kick if you want to spice things up!
Cracked black pepper (optional garnish): A touch at the end elevates the dish.

Step-by-Step Method

Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente (about 3-5 minutes). This will ensure they don’t become mushy in the sauce.
Season the steak with salt, black pepper, garlic powder, and smoked paprika. This simple seasoning penetrates the meat and enhances its flavor.
In a skillet over medium-high heat, add olive oil and sear the steak for about 4 minutes on each side for medium-rare. Remove the steak and let it rest. Resting allows the juices to redistribute for a more tender slice.
Lower the heat to medium, melt butter in the same pan, and add minced garlic; sauté for 1-2 minutes until fragrant. This step makes your kitchen smell heavenly.
Gradually pour in heavy cream and whole milk, stirring until thickened. Watch the sauce transform—it’s like magic!
Add parmesan cheese and stir until melted. Season with salt, black pepper, and red pepper flakes if desired, adjusting to your taste.
Drain the tortellini and add it to the skillet, tossing in the creamy sauce. Ensure that the pasta is well-coated for the best flavor.
Slice the rested steak and serve it on top of the tortellini, garnished with parsley and cracked black pepper. A beautiful presentation elevates your meal to restaurant status right at home!

Nutrition Breakdown

With a serving size of about 1.5 cups, this dish comes in at approximately 650 calories. It’s got about 40 grams of protein, 45 grams of carbohydrates, and 35 grams of fat, making it a hearty meal. It also offers 2 grams of fiber. The combination of protein from the steak and pasta supports muscle health, while the creamy sauce provides a comforting treat.

How to Serve It Best

Serve this delicious dish right after cooking to enjoy the creamy goodness at its peak. It pairs beautifully with a crisp side salad to balance the richness. Think ripe cherry tomatoes, crunchy cucumbers, and a zesty vinaigrette. For drinks, a light white wine or sparkling water with a splash of lemon complements the meal perfectly. Special occasions? Try serving it with garlic bread for the ultimate indulgent feast.

Keep It Fresh

To store leftover tortellini, place it in an airtight container in the fridge, where it’ll stay fresh for up to 3 days. If you want to store it for a longer duration, consider freezing it—this can extend its life to about 3 months. When reheating, do so gently in a skillet over medium heat and add a splash of milk to revive the creaminess.

Pro Tips

Slice Against the Grain: For the steak, always slice against the grain to ensure tender bites.
Add a Splash of White Wine: If you’re feeling fancy, deglaze the skillet with a splash of white wine after sautéing the garlic to add complexity to the sauce.
Don’t Rush the Sauce: Allow the cream to simmer gently to achieve the perfect thickness. Patience makes perfect!
Use Fresh Herbs: Consider adding or substituting in fresh basil or thyme for an aromatic touch.
Save Some Pasta Water: Reserve a mug of pasta cooking water before draining. Adding a little can help loosen the sauce if it thickens too much.

Flavor Experiments

Seasonal Twist: Add in roasted butternut squash in the fall for a sweet, savory contrast.
Gourmet Version: Incorporate truffle oil in your finished dish for an elegant flair.
Playful Option: Mix in a handful of spinach or arugula right at the end of cooking for some greenery and added nutrients without sacrificing flavor.

Learn from My Mistakes

Overcooking the Tortellini: It turns mushy fast! Always test for al dente doneness a minute before the package suggests.
Neglecting the Resting Steak: Slice immediately, and you’ll lose all those beautiful juices. Patience pays off here!
Adding Too Much Salt: Always start with less—you can add more, but you can’t take it away.
Forgetting About Sauce Thickness: Heavy cream thickens more as it cools; don’t be alarmed if it seems too runny at first!
Overcrowding the Pan: If cooking multiple steaks, give each piece room to sear. A crowded pan steams instead!

What to Do with Leftovers

Tortellini Bake: Mix leftovers in a baking dish, top with more cheese, and bake until bubbly for an easy casserole.
Steak Salad: Toss cold steak slices on mixed greens with a vinaigrette for a hearty lunch.
Creamy Tortellini Soup: Add broth to your tortellini and cream to create a delightful soup base for another meal.

Quick Questions

Can I use other types of pasta? Absolutely! While cheese tortellini is delightful, any pasta shape you love will work; just adjust cooking times as necessary.

What’s the best steak cut for this dish? Sirloin or ribeye are excellent choices, but feel free to use filet mignon for a more luxurious touch.

How can I make this dish lighter? Consider substituting whole milk with a lower-fat option and reducing the amount of butter and cheese for a healthier version.

Can I freeze the leftovers? Yes! Freeze the tortellini in sauce in an airtight container for up to 3 months—just remember to thaw before reheating!

Now go ahead and make this delightful Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss. Your taste buds and your family will thank you. Happy cooking!