Ingredients
Scale
- 20 oz cheese tortellini, fresh or refrigerated
- 1 lb steak (sirloin or ribeye), room temperature
- Salt, to taste
- Black pepper, to taste
- Garlic powder, a light dusting
- Smoked paprika, a light dusting
- 2 tbsp olive oil, for searing the steak
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups parmesan, shredded or freshly grated
- Parsley, chopped (optional, for garnish)
- Red pepper flakes (optional)
- Cracked black pepper (optional garnish)
Instructions
- Season the steak on both sides with salt, black pepper, garlic powder, and smoked paprika.
- Heat a large skillet over medium-high heat and add 2 tbsp olive oil.
- Sear the steak 3–4 minutes per side for medium-rare. Remove steak and let rest for 5–10 minutes.
- Cook the tortellini according to package directions until al dente. Drain and reserve 1/2 cup of pasta water.
- Lower the skillet heat to medium and melt 4 tbsp of butter. Add minced garlic and sauté for 30–45 seconds until fragrant.
- Pour in 1 cup heavy cream and 3/4 cup whole milk, stirring to combine. Bring to a gentle simmer.
- Add 1 1/4 cups of parmesan gradually, stirring until melted and the sauce is smooth. If too thick, thin with reserved pasta water a tablespoon at a time.
- Season the sauce with salt, cracked black pepper, and optional red pepper flakes to taste.
- Slice the rested steak against the grain into bite-sized strips.
- Toss the cooked tortellini in the creamhouse sauce and fold in the sliced steak. Heat together for 1–2 minutes to meld flavors.
- Plate and garnish with chopped parsley and an extra crack of black pepper. Serve warm and enjoy.
Notes
For a bright side, try Asian Broccoli Garlic Sauce with Crispy Bacon. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian
- Diet: Carnivore