Cracked Garlic Steak Tortellini: Rich Creamhouse Sauce (Print Version)

Cracked Garlic Steak Tortellini smothered in a luscious creamhouse sauce. Quick, hearty, and full of flavor for a comforting weeknight meal. So good, honestly!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American-Italian
Dietary: Contains Meat, Dairy, Gluten

# Ingredients:

→ Main Ingredients

01 - 1 lb sirloin or flank steak, sliced into bite-sized pieces
02 - 2 (9-oz) packages fresh cheese tortellini

→ Creamhouse Essentials

03 - 1 cup beef broth
04 - 1½ cups heavy cream
05 - 4 oz cream cheese, softened
06 - ½ cup freshly grated Parmesan cheese, plus more for serving

→ Flavor Boosters

07 - 2 tbsp olive oil
08 - 1 small yellow onion, finely diced
09 - 6-8 cloves garlic, minced
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

→ Finishing Touches

12 - Fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, pat that steak dry! Seriously, it's a game-changer for a good sear. Slice your steak into bite-sized pieces, then season generously with salt and pepper. Get your largest skillet heating over medium-high heat with a tablespoon of olive oil. You want it shimmering, almost smoking. Once it's hot, sear the steak in batches, don't overcrowd the pan! This is where you get those gorgeous browned bits that add so much flavor. I always try to resist flipping too early, but sometimes my impatience gets the better of me, and then I don't get that perfect crust. Cook until just browned, then set aside. Don't cook it all the way through; it'll finish in the sauce.
02 - Reduce the heat to medium, and if needed, add another splash of olive oil to the skillet. Toss in your diced onion and cook until it's softened and translucent, about 3-5 minutes. Then, add that glorious minced garlic. Oh, the smell! It's honestly one of my favorite kitchen moments. Cook for just a minute more, stirring constantly, until it's fragrant. Be careful not to burn the garlic; I've done that before, and it makes the whole dish bitter. A quick stir is all it needs.
03 - Pour in the beef broth, scraping up all those delicious browned bits from the bottom of the pan – that's called deglazing, and it's where the flavor party starts! Let it simmer for a minute, then stir in the heavy cream and the softened cream cheese. Whisk, whisk, whisk! Keep going until the cream cheese is fully melted and the sauce is smooth and creamy. This is where the "creamhouse" truly comes alive. It's looking good, right?
04 - While your sauce is doing its thing, get a pot of salted water boiling for the tortellini. Cook according to package directions, usually just 2-3 minutes for fresh tortellini. You want it al dente, not mushy. I always taste a piece to make sure it's just right; sometimes I get distracted and overcook it, and that's just a sad pasta moment. Drain it well, but don't rinse it! We want that starchy water clinging to the tortellini to help the sauce adhere.
05 - Now for the grand finale! Add the seared steak back into the cream sauce, along with the cooked and drained tortellini. Stir gently to combine, making sure every piece of tortellini and steak is coated in that beautiful, rich sauce. Stir in half a cup of freshly grated Parmesan cheese. Taste for seasoning, and add more salt and pepper if you think it needs it. This is your dish, make it sing!
06 - Dish out generous portions of your Cracked Garlic Steak Tortellini. Garnish with a sprinkle of fresh parsley and a little extra Parmesan cheese, because why not? It looks so inviting, smells absolutely divine, and tastes like pure comfort. Take a moment to admire your handiwork before digging in. You earned this, friend!

# Notes:

01 - Don't overcrowd the pan when searing the steak; it steams instead of browns, and you lose all that lovely crust.
02 - Store leftovers in an airtight container for up to 3 days, adding a splash of liquid when reheating for creaminess.
03 - If you're out of fresh tortellini, frozen will work, but fresh really makes a difference here.
04 - A simple side salad with a tangy vinaigrette cuts through the richness beautifully.

# Equipment Needed:

01 - Large skillet
02 - large pot
03 - whisk
04 - tongs

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 40g
Protein: 30g

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