Description
Indulge in the comforting flavors of Cracked Garlic Steak Tortellini in a rich Creamhouse Sauce. This dish combines tender steak, cheesy tortellini, and a creamy sauce for a truly satisfying meal.
Ingredients
Scale
- 1 to 1.5 pounds of good quality, quick-cooking beef steak (Sirloin, flank, or tenderized minute steak)
- 6–8 cloves of garlic (roughly minced, smashed, or pressed)
- Olive oil (for searing)
- Salt (to taste)
- Freshly cracked black pepper (to taste)
- 18–20 ounces of fresh or frozen cheese tortellini
- 1.5 to 2 cups of full-fat heavy cream
- 1 cup of good quality beef broth
- 1 finely minced shallot or half a small onion
- 3–4 cloves of garlic (finely minced for the sauce)
- 1 tablespoon of unsalted butter
- Splash of olive oil (for sautéing aromatics)
- 1/4 cup of good quality beef broth or a tablespoon of white grape juice mixed with broth (non-alcohol alternative)
- 1/2 to 3/4 cup of freshly grated Parmesan cheese
- Fresh parsley or chives (for garnish)
- Pinch of red pepper flakes (for seasoning)
- Dried oregano or Italian seasoning (optional)
Instructions
- Pat your beef steak dry with paper towels. Slice it into thin strips against the grain, about 1/4 to 1/2 inch thick. Season generously with salt and freshly cracked black pepper. Mince or smash your 'cracked garlic' (the 6-8 cloves dedicated to the steak).
- Heat a large skillet or Dutch oven over medium-high heat with a tablespoon of olive oil. Once shimmering, add the steak in a single layer (you might need to do this in batches to avoid overcrowding). Sear for 1-2 minutes per side until nicely browned.
- Once the steak is seared, reduce the heat to medium. Add the 'cracked garlic' to the pan with the steak and cook for another 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic! Remove the steak and garlic from the pan and set aside on a plate, reserving any juices.
- While the steak is resting, bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until al dente. Drain well, reserving about 1/2 cup of the pasta water.
- In the same skillet, add a tablespoon of butter and a splash of olive oil. Reduce heat to medium. Add the minced shallot (or onion) and cook for 2-3 minutes until softened and translucent. Add the minced garlic (the 3-4 cloves for the sauce) and cook for another minute until fragrant.
- Pour in your non-alcohol alternative (beef broth or white grape juice/broth mixture). Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Let it simmer for a minute to reduce slightly.
- Stir in the beef broth, heavy cream, and any reserved juices from the steak. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 5-7 minutes, stirring occasionally, until it slightly thickens.
- Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until melted and smooth. Season the sauce with salt, pepper, and a pinch of red pepper flakes to taste. If the sauce is too thick, add a splash of the reserved pasta water.
- Add the cooked tortellini and the seared cracked garlic steak (along with any accumulated juices) back into the skillet with the sauce. Toss gently to coat everything evenly. Serve immediately, garnished with fresh parsley or chives.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Searing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 700
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: Don't overcrowd the pan when searing the steak to avoid steaming. Be vigilant with the garlic to prevent burning. Use high-quality ingredients for the best flavor.