Garlic Steak Tortellini Cream Sauce (Printable View)
Succulent steak and cheese tortellini in a rich garlic-parmesan cream sauce, ready in 45 minutes.
# What You Need:
→ Steak
01 - 12 oz sirloin steak, trimmed
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/2 tsp freshly cracked black pepper
→ Tortellini
05 - 18 oz fresh cheese tortellini
→ Creamhouse Sauce
06 - 2 tbsp unsalted butter
07 - 5 large garlic cloves, cracked and finely chopped
08 - 1 medium shallot, finely diced
09 - 1 cup heavy cream
10 - 1/2 cup freshly grated Parmesan cheese
11 - 1/2 cup low-sodium chicken broth
12 - 1 tsp Italian seasoning
13 - 1/4 tsp crushed red pepper flakes
14 - 1/2 tsp salt
15 - 1/4 tsp ground black pepper
16 - 2 tbsp chopped fresh parsley
17 - Zest of 1 lemon
→ Optional Garnishes
18 - Extra Parmesan cheese
19 - Fresh cracked black pepper
# How-To Steps:
01 - Remove steak from the refrigerator 20 minutes before cooking. Pat dry thoroughly and season all sides with salt and cracked black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear steak for 3–4 minutes per side until medium-rare or desired doneness is reached. Transfer to a plate, tent loosely with foil, and allow to rest.
03 - Bring a large pot of salted water to a rolling boil. Cook tortellini according to package instructions until al dente. Reserve 1/4 cup pasta water before draining thoroughly.
04 - In the same skillet (wipe out excess oil while retaining browned bits), melt butter over medium heat. Add cracked garlic and shallot; sauté for 2–3 minutes until fragrant and translucent.
05 - Stir in heavy cream, chicken broth, Parmesan, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer for 3–4 minutes, stirring frequently, until sauce is slightly thickened.
06 - Slice the rested steak thinly against the grain to ensure tenderness.
07 - Add cooked tortellini and reserved pasta water to the skillet. Toss gently to coat evenly in the creamy sauce.
08 - Fold in sliced steak, parsley, and lemon zest. Adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and cracked black pepper.
# Expert Advice:
01 -
- The cracked garlic releases way more flavor than minced, creating this incredible aromatic base that makes the whole house smell amazing
- Restaurant quality results in under 45 minutes without any fancy techniques or hard to find ingredients
02 -
- The pasta water is not optional, it is the secret ingredient that helps the sauce cling to every piece of tortellini
- Cracking the garlic cloves instead of just mincing them completely transforms the depth of flavor in the sauce
03 -
- Never skip the resting period for the steak, those juices need time to redistribute or you will end up with tough meat
- Use a microplane for the lemon zest to get only the bright yellow part and avoid any bitter white pith