Garlic Steak Tortellini Cream Sauce (Printable)
Tender steak and cheese tortellini in a rich, creamy garlic-herb sauce perfect for special occasions.
# What You 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, plus additional to taste
15 - 1/4 tsp ground black pepper
16 - 2 tbsp chopped fresh parsley
17 - Zest of 1 lemon
→ Optional Garnishes
18 - Additional freshly grated Parmesan cheese for serving
19 - Fresh cracked black pepper for serving
# How To Cook:
01 - Remove steak from refrigerator 20 minutes before cooking to bring to room temperature. Pat steak completely dry with paper towels and season all sides generously with kosher salt and freshly cracked black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place seasoned steak in hot pan and sear for 3-4 minutes per side until medium-rare or desired doneness is achieved. Transfer steak to a clean plate, tent loosely with aluminum foil, and let rest for at least 5 minutes.
03 - While steak rests, bring a large pot of salted water to a rolling boil. Add fresh cheese tortellini and cook according to package directions until al dente. Before draining, reserve 1/4 cup of pasta cooking water. Drain tortellini thoroughly in a colander.
04 - Return the skillet to medium heat (wipe out excess oil but retain browned bits). Melt unsalted butter in pan, then add cracked garlic and diced shallot. Sauté for 2-3 minutes, stirring frequently, until fragrant and translucent, taking care not to brown the garlic.
05 - Pour heavy cream and chicken broth into skillet with aromatics. Add grated Parmesan cheese, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Simmer sauce for 3-4 minutes, stirring often to prevent scorching, until slightly thickened and cheese has fully melted.
06 - Slice rested steak thinly against the grain to ensure tenderness. Set aside until ready to combine with pasta.
07 - Add cooked tortellini and reserved pasta water to the skillet with cream sauce. Toss gently with tongs or a large spoon until tortellini is evenly coated in sauce. The pasta water will help emulsify and thicken the sauce.
08 - Fold sliced steak strips, fresh parsley, and lemon zest into pasta mixture. Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately while hot, garnished with extra Parmesan cheese and freshly cracked black pepper.
# Expert Tips:
01 -
- The cracked garlic technique releases oils that minced garlic never achieves
- Restaurant quality results in under an hour without any fancy techniques
02 -
- Cracking garlic cloves with the flat side of your knife before chopping releases oils that create a much more intense flavor profile
- Letting the steak rest is non negotiable because cutting into it immediately causes all those juices to run out onto your cutting board instead of staying in the meat
03 -
- Use a microplane to zest your lemon avoiding the bitter white pith underneath
- Grate your Parmesan from a wedge rather than using pre shredded cheese for the smoothest sauce texture