Garlic Steak Tortellini in Creamhouse Sauce (Print version)
Tender steak and cheese tortellini in a rich garlic-herb cream sauce with Parmesan.
# What you'll need:
→ Steak
01 - 12 oz sirloin steak, trimmed
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
19 - Fresh cracked black pepper
# How to make it:
01 - Remove steak from the refrigerator 20 minutes before cooking. Pat dry thoroughly and season all sides with salt and cracked black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear steak 3-4 minutes per side until medium-rare or desired doneness. Transfer to a plate, tent loosely with foil, and let rest.
03 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Reserve 1/4 cup pasta water before draining.
04 - In the same skillet, melt butter over medium heat. Add cracked garlic and shallot; sauté 2-3 minutes until fragrant and translucent, keeping the browned bits from the steak.
05 - Stir in heavy cream, chicken broth, Parmesan, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer 3-4 minutes, stirring often, until slightly thickened.
06 - Slice the rested steak thinly against the grain for maximum tenderness.
07 - Add cooked tortellini and reserved pasta water to the skillet. Toss gently to coat evenly in the sauce.
08 - Fold in sliced steak, parsley, and lemon zest. Adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and cracked black pepper.
# Expert suggestions:
01 -
- Its restaurant quality without the intimidating price tag or reservation wait
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Perfect for when you want to impress someone without spending hours at the stove
02 -
- Room temperature steak sears more evenly and cooks more predictably than cold meat
- That starchy pasta water is liquid gold—it helps the sauce cling to every tortellini
- Lemon zest at the end is what prevents this from feeling too heavy
03 -
- Crack garlic cloves with the side of your knife before chopping to release essential oils
- Never skip the resting period for the steak—those juices need time to redistribute