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Creamy Cracked Garlic Steak Tortellini In Creamhouse Sauce Weeknight Win With Browned

Creamy Cracked Garlic Steak Tortellini in Creamhouse Sauce Weeknight Win

Creamy Cracked Garlic Steak Tortellini in Creamhouse Sauce Weeknight Win combines browned sirloin and tender cheese pasta with a glossy Parmesan-garlic sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Italian American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Steak
  • 8 ounces refrigerated cheese tortellini uncooked
  • 12 ounces top sirloin steak trimmed, 3/4-inch pieces
  • 3/4 teaspoon kosher salt divided
  • 1 teaspoon coarsely ground black pepper divided
  • 1 teaspoon olive oil for searing
Creamhouse Sauce
  • 4 cloves garlic minced
  • 1/2 cup low-sodium beef broth room temperature
  • 1 cup fat-free evaporated milk room temperature
  • 2 teaspoons cornstarch for thickening
  • 1 teaspoon Worcestershire sauce for depth
  • 1 teaspoon unsalted butter for sauce
  • 1/4 cup Parmesan cheese finely grated

Equipment

  • Large Pot
  • Colander
  • 12-Inch Skillet
  • Liquid Measuring Cup
  • Instant read thermometer

Method
 

Preparation and Pasta
  1. Whisk the beef broth, evaporated milk, cornstarch, and Worcestershire sauce in a liquid measuring cup until smooth.
  2. Bring a large pot of water to a boil. Cook the tortellini according to the package directions until just tender, usually 3 to 5 minutes.
  3. Reserve 1/2 cup pasta water, then drain the tortellini without rinsing.
Steak and Sauce
  1. Pat the steak dry. Season it with 1/2 teaspoon salt and 3/4 teaspoon black pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Sear the steak in one layer for 2 minutes without moving it, then turn and cook for 1 to 2 minutes, until browned and 130 to 135°F. Transfer to a plate.
  3. Reduce the heat to medium. Add the butter and garlic, cooking for about 30 seconds until fragrant without browning.
  4. Whisk the milk mixture again and pour it into the skillet. Simmer for 2 to 3 minutes, stirring, until it lightly coats a spoon.
  5. Turn the heat to low. Add the Parmesan gradually and stir until smooth, then season with the remaining salt and pepper.
  6. Fold in the tortellini and steak. Toss over low heat for 1 minute, adding reserved pasta water a tablespoon at a time if the sauce is too thick.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. Reheat over low heat with a splash of milk or broth. Freezing is not recommended because the tortellini softens and the dairy sauce may separate. Whole milk can replace evaporated milk, but add 1 extra teaspoon cornstarch for similar thickness.