Creamy Cracked Garlic Steak Tortellini (Print Version)

Rich Cracked Garlic Steak Tortellini in Creamhouse sauce. A hearty, satisfying meal, perfect for weeknights or special occasions. Quick and easy recipe.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Meat Lover's

# Ingredients:

→ The Main Stars of Cracked Garlic Steak Tortellini

01 - 1 lb flank or sirloin steak
02 - 19 oz refrigerated cheese tortellini
03 - 1 ½ cups heavy cream
04 - 1 cup chicken broth
05 - ½ cup grated Parmesan cheese, plus more for garnish

→ Flavor Boosters & Seasoning Essentials

06 - 2 tbsp olive oil
07 - 2 tbsp unsalted butter
08 - 8-10 cloves garlic, minced (yes, that many!)
09 - 1 tsp dried oregano
10 - ½ tsp red pepper flakes (or more, if you like heat)
11 - Salt to taste
12 - Freshly cracked black pepper to taste

→ Finishing Touches

13 - ¼ cup fresh parsley, chopped
14 - 2 tbsp fresh basil, chopped

# Instructions:

01 - First things first, let's get that steak ready! Pat your flank or sirloin steak really, really dry with paper towels – this is key for a good sear, trust me. Season generously with salt and fresh cracked black pepper. Heat a large skillet over medium-high heat, add a tablespoon of olive oil, and once it's shimmering, sear the steak for 3-4 minutes per side for medium-rare. I always forget to pre-heat the pan enough, which leads to a less-than-perfect crust, so don't make my mistake! It should be beautifully browned. Remove the steak, let it rest on a cutting board, and tent it loosely with foil. This is where the magic of a good crust happens!
02 - Reduce the heat to medium. Add the butter to the same skillet, letting it melt down. Then, toss in all that minced garlic – yes, all of it! Sauté for just about 60 seconds until it's fragrant. Don't let it brown, or it'll get bitter, I’ve done that before, and it was a sad day. Stir in the dried oregano and red pepper flakes, letting them bloom for another 30 seconds. The smell right now? Oh, it’s incredible, filling the whole kitchen with garlicky goodness. This aromatic base is what makes our Cracked Garlic Steak Tortellini truly special.
03 - Pour in the chicken broth and heavy cream. Give it a good whisk to combine everything, making sure to scrape up any browned bits from the bottom of the pan – that's pure flavor right there! Bring the sauce to a gentle simmer, then add your refrigerated cheese tortellini directly into the sauce. Cook according to package directions, usually 3-5 minutes, until the tortellini are tender but still have a slight bite. Keep stirring gently so they don't stick. This is where the sauce starts to thicken and coat every single tortellini, making it utterly divine.
04 - While the tortellini cooks, thinly slice your rested steak against the grain. This makes it super tender and easy to eat. Once the tortellini is perfectly al dente, stir in a good handful of grated Parmesan cheese. The sauce will get even creamier and richer. Then, carefully fold in the sliced steak. I always taste a little bit of the sauce at this point to check for seasoning – sometimes it needs a tiny bit more salt or pepper, depending on the broth and cheese. Don't be shy about tasting!
05 - Remove the skillet from the heat. Stir in the fresh chopped parsley and basil. These fresh herbs add a vibrant pop of color and a lovely freshness that cuts through the richness of the cream sauce. It’s an extra step that makes a huge difference, honestly. I've forgotten this step once or twice when things got hectic, and it just wasn't quite the same. This little touch really elevates the Cracked Garlic Steak Tortellini.
06 - Plate up generous portions immediately. Garnish with a little extra Parmesan cheese and a few more fresh basil leaves, if you’re feeling fancy. The Cracked Garlic Steak Tortellini should be steaming hot, the sauce clinging perfectly to every piece of pasta and steak. Take a moment to appreciate the aromas – the garlic, the creamy sauce, the savory steak. It’s a beautiful sight and an even better taste. Enjoy every single bite!

# Notes:

01 - Always pat your steak dry before searing; it’s the secret to a beautiful crust, a lesson I learned the hard way.
02 - Leftovers are good for 3 days, but the sauce thickens; a splash of broth revives it perfectly.
03 - I tried chicken instead of steak once, it was good, but the beef just hits different here.
04 - A crusty baguette is a must for soaking up every bit of that amazing Cracked Garlic Steak Tortellini sauce.

# Tools You'll Need:

01 - Large skillet or Dutch oven
02 - Tongs
03 - Whisk
04 - Cutting board
05 - Sharp knife

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 35g
Protein: 30g

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