Cracked Garlic Steak Tortellini (Printable Version)

Succulent steak and cheese tortellini in a velvety garlic-parmesan cream sauce with fresh herbs and lemon zest.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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 a 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 a large pot of salted water to boil. Cook tortellini according to package instructions. Reserve 1/4 cup pasta water before draining.
04 - In the 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 frequently, until slightly thickened.
06 - Slice rested steak thinly against the grain for maximum tenderness.
07 - Add cooked tortellini and reserved pasta water to skillet. Toss gently to coat evenly 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.

# Tips from hearthlykitchen:

01 -
  • The cracked garlic creates these little flavor bombs that burst in every bite
  • Its impressive enough for date night but ready in 45 minutes on a Tuesday
  • The sauce clings to every crevice of the cheese tortellini like it was made for each other
02 -
  • Cracking the garlic cloves with the side of your knife before chopping releases essential oils that transform the entire dish
  • The pasta water is not optional, its the magic ingredient that binds the sauce to the tortellini
  • Never skip resting the steak, those juices need to redistribute or you will lose all that moisture
03 -
  • Grate your Parmesan fresh from a wedge, the pre grated stuff never melts into the same velvety consistency
  • Warm your cream slightly before adding it to the hot pan to prevent any risk of separating

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