Cracked Garlic Steak Tortellini

why make this recipe

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a luxurious, weeknight-friendly pasta that balances rich, savory steak with a silky garlic-parmesan cream sauce. It’s quick to pull together, impressive enough for guests, and comforting for a cozy dinner. The combination of tender steak bites and pillowy cheese tortellini makes each forkful satisfying and flavorful.

introduction

This recipe pairs seared steak with garlic-forward cream sauce and cheese tortellini for a dish that feels indulgent without being fussy. Using fresh or refrigerated tortellini keeps the texture perfect, while a quick pan sauce built from butter, cream, milk, and parmesan coats everything in velvety goodness. Smoked paprika and cracked garlic bring warmth and depth; a finish of parsley and cracked black pepper brightens and lifts the dish.

how to make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

This section walks you through building the dish in a few stages: sear the steak, cook the pasta, and make the creamhouse sauce — then combine.

Ingredients :

• 20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste.)
• 1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender.)
• salt
• black pepper
• garlic powder
• smoked paprika
• 2 tbsp olive oil (Essential for searing the steak.)
• 4 tbsp butter (Creates a creamy sauce base.)
• 5 cloves garlic, minced (Adds aromatic richness.)
• 1 cup heavy cream (Contributes a velvety smoothness.)
• 3/4 cup whole milk (Balances the richness.)
• 1 1/4 cups parmesan, shredded or freshly grated (Brings a savory flavor.)
• parsley, chopped (optional) (Brightens the dish.)
• red pepper flakes (optional) (For a spicy kick.)
• cracked black pepper (optional garnish) (Elevates the flavor.)

Directions : Step-by-Step Instructions

1. Prep steak: Pat the steak dry and season both sides generously with salt, black pepper, garlic powder, and a light dusting of smoked paprika. Let rest 10 minutes at room temperature.
2. Cook tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
3. Sear steak: In a large skillet over medium-high heat, add 2 tbsp olive oil. When shimmering, sear the steak 2–4 minutes per side depending on thickness and desired doneness (aim for medium-rare to medium). Transfer steak to a cutting board and tent loosely with foil to rest 5–7 minutes.
4. Make garlic base: Reduce heat to medium and add 4 tbsp butter to the same skillet. Once melted, add the minced garlic and cook 30–45 seconds until fragrant (do not brown).
5. Build the creamhouse sauce: Pour in 1 cup heavy cream and 3/4 cup whole milk, stirring to combine. Bring to a gentle simmer and let reduce 2–3 minutes until slightly thickened.
6. Finish sauce: Stir in 1 1/4 cups shredded parmesan off heat until melted and smooth. If sauce seems too thick, add a splash of reserved pasta water to reach desired consistency. Taste and adjust salt, pepper, and a pinch of red pepper flakes if using.
7. Combine: Slice the rested steak against the grain into bite-sized strips. Add the drained tortellini and sliced steak to the skillet, tossing gently to coat everything in the cream sauce and warm through for 1–2 minutes.
8. Garnish and serve: Sprinkle with chopped parsley and a crack of black pepper. Serve immediately.

how to serve Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Serve hot straight from the pan or transfer to a warmed serving dish. Pair with a simple green salad and crusty bread to sop up extra sauce. A light red wine like Pinot Noir or a full-bodied white such as Chardonnay complements the cream and beef nicely. Finish each plate with extra parmesan and a few cracked black peppercorns for texture.

how to store Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or cream to re-loosen the sauce, stirring frequently. Avoid microwave reheating at high power, which can separate the sauce and toughen the steak. For longer storage, you can freeze the cooked components separately (sauce and tortellini/steak together) for up to 1 month; thaw overnight in the fridge before reheating.

tips to make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

• Use room-temperature steak for more even cooking.
• Don’t overcook the garlic when making the sauce; it should be fragrant but not browned to avoid bitterness.
• Freshly grated parmesan melts better than pre-shredded varieties and gives a creamier sauce.
• Reserve pasta water — its starch helps bind and smooth the sauce.
• Slice steak against the grain to keep bites tender.
• If you prefer a lighter dish, substitute half-and-half for heavy cream, but expect a slightly thinner sauce.

variation (if any)

• Vegetables: Add baby spinach or halved cherry tomatoes at the end and toss until wilted or warmed.
• Protein swap: Replace steak with pan-seared chicken breast or grilled shrimp for a different protein profile.
• Spice: Increase red pepper flakes or add a pinch of cayenne for more heat.
• Herb twist: Stir in fresh basil or thyme for a different herbal note.

FAQ

Q: Can I use frozen tortellini?
A: Yes — frozen tortellini works in a pinch, but cook according to package directions and watch timing so you don’t overcook.

Q: How can I make the sauce thicker?
A: Reduce the sauce slightly longer over low heat or stir in a small slurry of cornstarch and water (1 tsp cornstarch mixed with 1 tbsp cold water) and simmer until thickened.

Q: Is there a low-fat version?
A: Use part-skim ricotta-filled tortellini, swap heavy cream for half-and-half, and use a leaner steak or chicken; note the texture and richness will be lighter.

Conclusion

If you’d like the original recipe source and an illustrated step-through, check out the full recipe page at Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss.