Cracked Garlic Steak Tortellini In Creamhouse Sauce
A rich and indulgent pasta dish featuring seared steak cubes, crispy bacon, and cheese tortellini tossed in a creamy garlic parmesan sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
- 1 lb sirloin or ribeye steak, cubed
- 6 slices thick-cut bacon, diced
- 20 oz refrigerated cheese tortellini
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1 cup fresh Parmesan cheese, grated
- 4 cloves garlic, cracked
- 1 tbsp butter
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a cold skillet, render the diced thick-cut bacon over medium heat until it’s perfectly crisp and shattered. Remove the bacon with a slotted spoon, reserving the rendered fat in the pan.
- Increase the heat in the skillet and sear the seasoned steak cubes in the hot bacon grease until a beautiful, deep caramelized crust forms on all sides. Once seared, remove the steak and allow it to rest.
- While the steak rests, bring a large pot of salted water to a boil. Add the cheese tortellini and cook for approximately 3 minutes, just until al dente, ensuring they retain a slight bite. Drain and set aside.
- For the indulgent sauce, melt the butter in the same skillet. Add the cracked garlic and sauté briefly until fragrant. Whisk in the heavy cream and softened cream cheese, stirring until the sauce achieves a velvety thickness.
- Gradually incorporate the chicken broth and then a generous amount of fresh Parmesan cheese, stirring continuously until the sauce becomes glossy and thick. Season with sea salt and freshly cracked black pepper to your preference.
- Finally, bring all the components together. Fold the cooked tortellini, seared steak, and crispy bacon into the garlic cream sauce, ensuring everything is thoroughly coated.
- Serve immediately, garnished with a final crack of black pepper and a sprinkle of fresh chopped parsley.