Description
Learn how to make delicious Cracked Garlic Steak Tortellini in Creamhouse Sauce. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 pound beef sirloin steak, thinly sliced
- 2 tablespoons olive oil, divided
- 4 cloves garlic, cracked (lightly smashed but left mostly whole)
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/2 cup low-sodium beef broth
- 1 small yellow onion, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 2 cups baby spinach leaves (optional, for a green boost)
- Red pepper flakes (optional, for a gentle heat)
- Substitution ideas: Use chicken breast or mushrooms instead of steak for a different protein twist. For a dairy-free version, swap heavy cream for coconut cream and Parmesan for nutritional yeast.
Instructions
- Start by prepping your ingredients: thinly slice the steak against the grain, finely chop the onion, and crack the garlic cloves by pressing them lightly with the side of a knife. This cracked garlic releases a mellow, aromatic flavor without overpowering the dish.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak slices in a single layer (you might need to do this in batches). Sear for about 2 minutes per side until browned but still tender. Remove the steak and set aside. This step is crucial for locking in juices and flavor—trust me, I learned to never rush this part after too many dry steak dinners in college.
- Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Toss in the chopped onion and cracked garlic cloves. Cook, stirring occasionally, until the onion softens and the garlic becomes fragrant and lightly golden—about 5 minutes. This slow garlic infuses the oil, creating the heart of your creamhouse sauce.
- Pour in the beef broth, scraping the bottom of the pan to lift any browned bits left from the steak. These bits add tons of flavor—don’t skip this step.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for about 3-4 minutes, until the sauce starts to thicken slightly. Add the thyme leaves, salt, and pepper to taste. If you like a hint of heat, this is the moment to sprinkle in some red pepper flakes.
- Add the refrigerated tortellini directly to the skillet, pushing them gently into the sauce. Cover and cook according to package instructions, usually around 4-5 minutes, stirring halfway through to prevent sticking.
- Once the tortellini are tender and the sauce has thickened to your liking, stir in the grated Parmesan cheese and cooked steak slices. If you’re adding spinach, fold it in now—it will wilt beautifully into the warm sauce in just a minute or two.
- Give everything one last gentle stir, taste for seasoning, and adjust salt or pepper if needed. Serve immediately, garnished with extra Parmesan and a few fresh thyme sprigs if you have them on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cracked Garlic Steak Tortellini in Creamhouse Sauce, recipe, cooking, food
