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Cracked Garlic Steak Tortellini in Creamhouse Sauce

This dish combines tender tortellini with a rich, creamy garlic sauce and succulent steak, perfect for family gatherings and cozy dinners alike.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Tortellini, fresh or frozen
  • 1 lb Steak, cut into bite-sized pieces (beef sirloin or halal cut)
  • 4 cloves Garlic, minced
  • 1 cup Heavy cream
  • 1 cup Parmesan cheese, grated
  • 2 tbsp Butter
  • Salt, to taste
  • Pepper, to taste
  • Parsley, chopped, for garnish

Method
 

Cooking the Tortellini
  1. Bring a pot of salted water to a boil. Once boiling, add the tortellini and cook according to package instructions until they float to the top. Drain and set aside.
Searing the Steak
  1. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the bite-sized pieces of steak and season with salt and pepper. Sear for about 3-4 minutes, or until browned on the outside. Remove the steak from the skillet and set aside.
Preparing the Sauce
  1. In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.
Adding the Cheese
  1. Gradually stir in the grated parmesan cheese until melted and the sauce thickens slightly.
Combining Ingredients
  1. Add the steak back to the skillet along with the cooked tortellini. Toss everything gently to coat in the creamy sauce. Cook for an additional 1-2 minutes until heated through.
Serving
  1. Transfer the tortellini dish to serving plates, sprinkle with chopped parsley, and serve immediately.

Notes

For substitutions, you can use chicken or shrimp instead of steak. Ensure the steak is not overcooked for medium-rare juiciness. For added flavor, consider chili flakes or lemon juice before serving. Store leftovers in an airtight container for up to 3 days; can be frozen for up to a month. Reheat in a saucepan over low heat, adding a splash of cream if needed.