Cracked Garlic Steak Tortellini (Printable)
Tender sliced steak and cheese tortellini coated in a rich, velvety garlic cream sauce with Parmesan and herbs.
# What You'll 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, for serving
19 - Fresh cracked black pepper
# How To Make It:
01 - Remove steak from the refrigerator 20 minutes before cooking. Pat dry and season all sides with salt and cracked black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear steak 3–4 minutes per side until medium-rare or desired doneness. Transfer to a plate, tent loosely with foil, and rest.
03 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Reserve 1/4 cup pasta water, then drain.
04 - In the same skillet (wipe out excess oil, but keep browned bits), melt butter over medium heat. Add cracked garlic and shallot; sauté 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 3–4 minutes, stirring often, until slightly thickened.
06 - Slice rested steak thinly against the grain.
07 - Add cooked tortellini and reserved pasta water to the skillet. Toss gently to coat in sauce.
08 - Fold in sliced steak, parsley, and lemon zest. Adjust seasoning if needed.
09 - Serve immediately, garnished with extra Parmesan and cracked black pepper.
# Expert Hints:
01 -
- The cracked garlic releases way more flavor than minced, creating those incredible aromatic pockets that make people stop and ask whats cooking
- Steak and pasta together feel like restaurant quality dining but actually come together in under an hour on a Tuesday night
02 -
- Letting the steak rest is non-negotiable, cutting into it immediately will cause all those juices to escape and leave you with tough, dry meat
- The pasta water is your secret weapon for silky sauce consistency, dont dump it down the drain
03 -
- Cracking garlic means pressing down on the clove with the side of your knife until it splits, then chopping those cracked pieces for maximum flavor release
- Room temperature steak sears better than cold, so plan ahead and let it sit out while you prep everything else