Cracked Garlic Steak Tortellini (Printable Version)
Savory steak and cheese tortellini in a rich, creamy garlic-parmesan sauce with fresh herbs and lemon zest.
# 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
# Directions:
01 - Remove steak from refrigerator 20 minutes before cooking. Pat dry thoroughly and season all sides with salt and cracked black pepper.
02 - Heat olive oil in large skillet over medium-high heat. Sear steak 3–4 minutes per side until medium-rare or desired doneness. Transfer to plate, tent loosely with foil, and let rest.
03 - Bring large pot of salted water to boil. Cook tortellini according to package instructions. Reserve 1/4 cup pasta water, then drain.
04 - In same skillet, melt butter over medium heat. Add cracked garlic and shallot; sauté 2–3 minutes until fragrant and translucent.
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 rested steak thinly against the grain.
07 - Add cooked tortellini and reserved pasta water to skillet. Toss gently to coat in sauce.
08 - Fold in sliced steak, parsley, and lemon zest. Adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and cracked black pepper.
# Top Tips:
01 -
- The cracked garlic releases its oils into the cream creating layers of flavor you just cannot get from minced or powdered garlic
- Restaurant quality results happen in under 45 minutes making it perfect for those nights when you want to feel fancy but are actually exhausted
02 -
- Cracking the garlic cloves instead of mincing them releases more oils and creates pockets of intense garlic flavor throughout the sauce
- That reserved pasta water is liquid gold it contains starch that helps bind your sauce to the pasta so do not skip this step
03 -
- If your sauce feels too tight after adding the pasta stir in more pasta water one tablespoon at a time until it loosens up
- Leftovers reheat surprisingly well with a splash of cream or milk to bring the sauce back to life