Cracked Garlic Steak Tortellini (Printable)
Tender steak and cheese tortellini in rich, creamy garlic sauce with Parmesan and fresh herbs.
# What You'll Need:
→ Steak
01 - 12 oz sirloin steak, trimmed of excess fat
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, for serving
19 - Fresh cracked black pepper
# Directions:
01 - Remove steak from refrigerator 20 minutes before cooking. Pat thoroughly dry with paper towels and season all sides generously with salt and cracked black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Sear steak for 3–4 minutes per side until medium-rare or desired doneness is achieved. Transfer to a plate, tent loosely with foil, and let rest for at least 5 minutes.
03 - Bring a large pot of salted water to a rolling boil. Cook tortellini according to package directions until al dente. Reserve 1/4 cup of pasta cooking water, then drain 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, being careful not to burn the garlic.
05 - Pour in heavy cream, chicken broth, and add Parmesan, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer for 3–4 minutes, stirring frequently, until sauce slightly thickens and cheese melts completely.
06 - Slice the rested steak thinly against the grain to ensure tenderness.
07 - Add cooked tortellini and reserved pasta water to the skillet with the sauce. Toss gently to coat all pasta evenly.
08 - Fold in sliced steak, fresh parsley, and lemon zest. Taste and adjust seasoning as needed. Serve immediately, garnished with additional Parmesan and cracked black pepper.
# Expert Advice:
01 -
- The cracked garlic releases more flavor than minced, creating layers of aromatic depth that develop as the sauce simmers
- This recipe proves you can achieve luxurious results in under an hour without any complicated techniques
02 -
- Letting the steak come to room temperature before cooking ensures even cooking from edge to center
- Reserving pasta water is the secret weapon that helps bind your sauce and makes it cling to every tortellini
03 -
- Cracking pepper just before cooking releases aromatic compounds that dissipate quickly, making this step worth the extra effort
- Heavy cream can be swapped for half-and-half in a pinch, though the sauce won't achieve quite the same luxurious coating ability