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Garlic Steak Tortellini in Creamy House Sauce Recipe

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★★★★★

4.5 from 116 reviews

This Garlic Steak Tortellini in Creamy House Sauce Bliss is a decadent, flavorful dish featuring tender bite-sized steak cubes seared to perfection and combined with fresh cheese tortellini. Tossed in a luscious, garlicky cream sauce infused with Parmesan cheese and Italian seasoning, this comforting meal delivers a perfect balance of rich flavors and satisfying textures, garnished with fresh parsley for a burst of freshness.

Ingredients

Scale

For the Steak

  • 1 to 1¼ pounds (450–560 g) steak, cut into small bite-sized cubes (sirloin, ribeye, New York strip, or tenderloin)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 large cloves garlic, finely minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼–½ teaspoon salt, to taste
  • ½ teaspoon fresh-cracked black pepper

For the Tortellini

  • 18–20 ounces (approx. 500–550 g) cheese tortellini (fresh or refrigerated)
  • 1–2 teaspoons salt (for boiling water)
  • 1 teaspoon olive oil (optional, to prevent sticking)

For the Creamy House Sauce

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup beef broth (chicken broth if beef unavailable)
  • ½ cup freshly grated Parmesan cheese
  • ½ teaspoon Italian seasoning (basil, oregano, thyme blend)
  • ¼ teaspoon crushed red pepper flakes (optional)
  • Salt and pepper, to taste
  • 1–2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Prepare the Steak: Remove the steak from the refrigerator about 20 minutes before cooking to reach room temperature. Pat it very dry with paper towels for better browning. Season the steak cubes evenly with smoked paprika, onion powder, salt, and black pepper. Set aside while heating your pan.
  2. Cook the Tortellini: Fill a large pot with water and add 1–2 teaspoons of salt. Bring it to a rolling boil over high heat. Add the tortellini and gently stir to prevent sticking. Cook according to package instructions, typically 3–5 minutes for fresh tortellini. When tender and floating, drain and drizzle lightly with olive oil to prevent sticking. Set aside.
  3. Sear the Steak – The Flavor Base: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts and oil glistens, add steak cubes in a single layer without overcrowding; cook in batches if necessary. Let the steak sear undisturbed for 1–2 minutes to form a deep brown crust. Flip and sear the other side for another 1–2 minutes. Add the 3 cloves minced garlic during the last 30 seconds, stirring quickly to avoid burning. Remove steak from pan and set aside, leaving drippings in the pan.
  4. Make the Creamy House Sauce: Reduce heat to medium in the same skillet with the steak drippings. Add 2 tablespoons butter and melt fully. Sauté 4 cloves minced garlic for 30–45 seconds until fragrant and lightly golden. Slowly pour in 1 cup heavy cream while stirring. Add ½ cup beef broth, whisking to combine. Sprinkle in Italian seasoning and crushed red pepper flakes if using. Reduce heat to low and simmer the sauce for 3–4 minutes until gently thickened. Add ½ cup grated Parmesan cheese and stir until smooth and melted. Adjust seasoning with salt and pepper to taste.
  5. Combine Steak and Tortellini with the Sauce: Add the drained tortellini to the skillet with the sauce and gently toss to coat thoroughly. Return the seared steak pieces, including any accumulated juices, to the pan. Stir gently to keep the steak tender. Let everything simmer together for 1–2 minutes to blend the flavors.
  6. Serve: Spoon the creamy steak and tortellini mixture into bowls or shallow plates. Drizzle extra sauce over the top. Garnish generously with fresh chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot and creamy.

Notes

  • Bring the steak to room temperature before cooking for more even searing.
  • Pat the steak dry thoroughly to achieve a better crust.
  • Do not overcrowd the pan when searing steak to ensure proper browning.
  • Use freshly grated Parmesan for a smoother, richer sauce.
  • Adjust red pepper flakes to your preferred spice level or omit for mild flavor.
  • If beef broth is unavailable, chicken broth is an acceptable substitute.
  • Lightly oil cooked tortellini to prevent sticking if not serving immediately.

Keywords: Garlic steak, tortellini, creamy sauce, Parmesan, Italian seasoning, seared steak, comfort food, easy dinner

Find it online: https://topreci.com/garlic-steak-tortellini-in-creamy-house-sauce-recipe/