Description
A rich and creamy garlic-parmesan tortellini tossed with tender seared steak and finished with fresh herbs. A luxurious one-pan dinner that’s simple, comforting, and absolutely delicious.
Ingredients
Tortellini
- 20 oz cheese tortellini (fresh or refrigerated)
Steak
- 1 lb sirloin or ribeye steak
- Salt
- Black pepper
- Garlic powder
- Smoked paprika
Creamhouse Sauce
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup whole milk
- 1¼ cups parmesan, shredded or freshly grated
Garnish (Optional)
- Chopped parsley
- Red pepper flakes
- Cracked black pepper
Instructions
- Cook the Tortellini
Boil tortellini according to package instructions. Drain and set aside, reserving a little pasta water. - Season the Steak
Pat dry and season both sides with salt, black pepper, garlic powder, and smoked paprika. - Sear the Steak
Heat olive oil in a skillet and sear steak 3–4 minutes per side. Rest, then slice or cube. - Make the Creamhouse Sauce
Melt butter in the same skillet. Add garlic and sauté until fragrant. Pour in heavy cream and milk, simmering gently. - Add the Parmesan
Stir in parmesan until melted and smooth. Add a splash of pasta water if needed to loosen. - Combine
Add cooked tortellini and steak into the sauce, tossing to coat evenly. - Serve
Garnish with parsley, cracked pepper, or red pepper flakes.
Notes
- Ribeye gives the most tender result; sirloin is a leaner option.
- Add spinach or mushrooms for extra flavor and color.
- Don’t boil the sauce—keep it on a gentle simmer to prevent separating.
- Reheat on low with a splash of milk or cream for the smoothest texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes