Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe You Need to Try
Learn how to make delicious Cracked Garlic Steak Tortellini in Creamhouse Sauce. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 12 ounces fresh cheese tortellini (store-bought or homemade if you’re feeling adventurous)
- 10 ounces flank steak or sirloin, thinly sliced against the grain
- 5 cloves garlic, cracked (lightly smashed with the flat side of a knife)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional, for a little warmth)
- Fresh parsley, chopped (for garnish)
Substitutions: If you can’t find fresh tortellini, dried works fine — just adjust cooking time accordingly. For a lighter sauce, swap half-and-half for the heavy cream, but know the richness will mellow. If steak isn’t your thing, chicken breast or mushrooms make lovely alternatives, soaking up that creamy garlic sauce just as well.
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente, usually 3-5 minutes. Drain and set aside, reserving about 1/2 cup of the cooking water.
- While the pasta cooks, season the thinly sliced steak generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the cracked garlic cloves to the pan and sauté for about 1 minute until fragrant, turning them occasionally to prevent burning. This step releases that deep garlic flavor without overpowering the dish.
- Push the garlic to the side and add the steak slices in a single layer. Sear for 2-3 minutes per side until browned but still tender inside. Remove steak to a plate and cover loosely with foil to rest.
- Reduce heat to medium and add butter to the skillet. Once melted, pour in the heavy cream, scraping up any browned bits from the pan — that’s flavor gold from the steak and garlic.
- Stir in the Parmesan cheese, thyme, and crushed red pepper flakes. Let the sauce simmer gently for 3-4 minutes until slightly thickened. If it gets too thick, stir in reserved pasta water a tablespoon at a time to loosen it up.
- Return the steak to the pan, tossing to coat in the cream sauce. Add the cooked tortellini, folding gently to combine everything without breaking the pasta.
- Taste and adjust seasoning with salt and pepper. Sprinkle with fresh parsley before serving to brighten the dish with a pop of color and freshness.
One of my favorite memories is standing beside Mama Lu as she stirred her Sunday pot roast gravy, telling me that good cooking is all about patience and love — “and a little attention to what’s in the skillet.” This dish rewards that care, with layers of flavor unfolding in every bite.
