Why Make This Recipe
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a delightful dish that combines tender steak with cheesy tortellini in a rich, creamy sauce. It’s a perfect option for a cozy dinner at home or for impressing your guests at a gathering. With the right balance of flavors and textures, this recipe is sure to please everyone at the table.
How to Make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Ingredients:
- 20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste.)
- 1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender.)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
- 2 tbsp olive oil (Essential for searing the steak.)
- 4 tbsp butter (Creates a creamy sauce base.)
- 5 cloves garlic, minced (Adds aromatic richness.)
- 1 cup heavy cream (Contributes a velvety smoothness.)
- 3/4 cup whole milk (Balances the richness.)
- 1 1/4 cups parmesan, shredded or freshly grated (Brings a savory flavor.)
- Parsley, chopped (optional) (Brightens the dish.)
- Red pepper flakes (optional) (For a spicy kick.)
- Cracked black pepper (optional garnish) (Elevates the flavor.)
Directions: Step-by-Step Instructions
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Cook the Tortellini: In a large pot, boil water and add salt. When the water is boiling, add the tortellini. Cook according to the package instructions. Once done, drain and set aside.
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Prepare the Steak: Season the steak with salt, black pepper, garlic powder, and smoked paprika.
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Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned steak. Cook for 4-5 minutes on each side, or until desired doneness. Remove the steak from the skillet and let it rest.
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Make the Sauce: In the same skillet, reduce the heat to medium. Add butter and garlic. Sauté for 1-2 minutes until fragrant.
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Add Cream and Milk: Pour in the heavy cream and whole milk, stirring to combine. Allow the mixture to simmer for about 5 minutes.
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Add Cheese: Gradually whisk in the shredded parmesan until melted and smooth. Add salt, black pepper, and red pepper flakes to taste.
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Combine: Slice the rested steak and add it to the creamy sauce. Finally, stir in the cooked tortellini until well-coated.
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Garnish: If desired, sprinkle with chopped parsley and cracked black pepper before serving.
How to Serve Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Serve this dish hot on a plate. You can add a sprinkle of chopped parsley for color and an extra touch. Pair it with a side salad or garlic bread for a complete meal that everyone will love.
How to Store Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Store any leftovers in an airtight container in the refrigerator. It’s best consumed within 3-4 days. To reheat, gently warm in a skillet or microwave, adding a splash of milk if the sauce has thickened.
Tips to Make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
- Choosing the Right Steak: Ribeye offers a more tender bite, while sirloin is leaner. Choose based on your preference.
- Creaminess: For a creamier texture, add more heavy cream or parmesan.
- Spice Level: Adjust the red pepper flakes based on how spicy you like it.
Serving Ideas
This dish pairs wonderfully with a fresh green salad or some crusty garlic bread. You might also enjoy it with a glass of red wine to complement the savory flavors.
Final Thoughts
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is an indulgent meal that’s easy to prepare. With simple ingredients and straightforward steps, you can create a restaurant-quality dish right in your own kitchen. Give it a try; it’s sure to become a favorite!
FAQs
1. Can I use frozen tortellini for this recipe?
Yes, you can use frozen tortellini. Just cook them according to the package instructions before adding them to the sauce.
2. Is it possible to make this dish vegetarian?
Yes! You can skip the steak and substitute it with sautéed mushrooms or vegetables, and use vegetable broth instead of beef-based ingredients.
3. How can I make the sauce lighter?
For a lighter sauce, consider using half-and-half instead of heavy cream and whole milk, or experiment with low-fat cream alternatives.
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Ingredients
Tortellini and Steak
- 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.
- 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.
- to taste Salt
- to taste Black pepper
- to taste Garlic powder
- to taste Smoked paprika
Creamy Sauce Ingredients
- 2 tbsp olive oil Essential for searing the steak.
- 4 tbsp butter Creates a creamy sauce base.
- 5 cloves garlic, minced Adds aromatic richness.
- 1 cup heavy cream Contributes a velvety smoothness.
- 3/4 cup whole milk Balances the richness.
- 1 1/4 cups parmesan, shredded or freshly grated Brings a savory flavor.
- Parsley, chopped (optional) Brightens the dish.
- Red pepper flakes (optional) For a spicy kick.
- Cracked black pepper (optional garnish) Elevates the flavor.
Instructions
Cooking the Tortellini
- In a large pot, boil water and add salt.
- When the water is boiling, add the tortellini. Cook according to the package instructions.
- Once done, drain and set aside.
Preparing the Steak
- Season the steak with salt, black pepper, garlic powder, and smoked paprika.
- In a large skillet, heat olive oil over medium-high heat.
- Once hot, add the seasoned steak. Cook for 4-5 minutes on each side, or until desired doneness.
- Remove the steak from the skillet and let it rest.
Making the Sauce
- In the same skillet, reduce the heat to medium. Add butter and garlic. Sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and whole milk, stirring to combine. Allow the mixture to simmer for about 5 minutes.
- Gradually whisk in the shredded parmesan until melted and smooth. Add salt, black pepper, and red pepper flakes to taste.
Combining and Serving
- Slice the rested steak and add it to the creamy sauce.
- Stir in the cooked tortellini until well-coated.
- If desired, sprinkle with chopped parsley and cracked black pepper before serving.