Cracked Garlic Steak Tortellini

why make this recipe

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a quick way to turn a few quality ingredients into a restaurant-worthy meal. It balances tender, seared steak with pillowy cheese tortellini and a rich garlic-parmesan cream sauce — comforting, impressive, and fast enough for weeknights.

how to make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

This recipe is straightforward: cook the tortellini, sear and rest the steak, then make a simple cream sauce in the same skillet using butter, plenty of garlic, cream and parmesan. Toss the tortellini into the sauce, return thinly sliced steak, and finish with parsley and cracked black pepper. The skillet carryover flavors make the sauce deeply savory.

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. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the tortellini and set aside.
2. Meanwhile, pat the steak dry and season generously with salt, black pepper, garlic powder, and a light dusting of smoked paprika.
3. Heat a heavy skillet (cast iron preferred) over medium-high heat. Add 2 tbsp olive oil and heat until shimmering.
4. Sear the steak 3–4 minutes per side for medium-rare (thicker cuts may need longer). Adjust time for desired doneness. Transfer steak to a cutting board and let rest 5–10 minutes before slicing thinly against the grain.
5. Reduce heat to medium. In the same skillet, add 4 tbsp butter and melt. Add the minced garlic and cook 30–60 seconds until fragrant but not browned.
6. Pour in 1 cup heavy cream and 3/4 cup whole milk, stirring to combine. Bring to a gentle simmer and let reduce slightly for 2–3 minutes.
7. Stir in 1 1/4 cups grated parmesan a handful at a time until melted and the sauce is smooth. If the sauce becomes too thick, loosen with reserved pasta water a little at a time until you reach the desired consistency.
8. Season the sauce to taste with salt, black pepper, and (if you like) a pinch of red pepper flakes.
9. Add the cooked tortellini to the skillet and toss to coat completely in the sauce. Fold in the sliced steak just to warm through.
10. Finish with chopped parsley and a crack of black pepper. Serve immediately.

introduction

This dish marries bold garlic and seared steak flavors with the creamy comfort of a parmesan sauce. It’s adaptable (use different cheeses or add vegetables), scales well for company, and delivers great texture from fresh or refrigerated tortellini.

how to serve Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Serve hot in shallow bowls so the sauce pools around the tortellini. Garnish with extra grated parmesan, chopped parsley, and a few turns of cracked black pepper. Pair with a simple green salad and crusty bread to soak up any leftover sauce. A bold red wine or a full-bodied white (like Chardonnay) complements the creaminess.

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 loosen the sauce; microwaving can work but heat in short bursts and stir between intervals. Do not freeze the dish if you want to preserve the sauce texture — cream sauces often separate when frozen and thawed.

tips to make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

• Use fresh or refrigerated tortellini for the best texture; dried will work but can be firmer.
• Rest the steak before slicing to keep juices inside the meat.
• Keep the skillet hot when searing but reduce to medium when making the sauce to avoid burning the garlic.
• Grate parmesan from a wedge rather than using pre-shredded for smoother melting and better flavor.
• Save some pasta water — its starch helps the sauce cling to the tortellini.

variation (if any)

• Veg-forward: Add sautéed mushrooms, spinach, or roasted cherry tomatoes to the sauce.
• Lighter: Swap half-and-half for the heavy cream and reduce butter by one tablespoon.
• Spicy: Increase red pepper flakes or stir in a spoonful of harissa or chili paste.
• Protein swap: Substitute grilled chicken or shrimp for the steak.

FAQ

Q: Can I use leftover steak?
A: Yes — thinly slice leftover steak and warm it gently in the sauce before serving so it doesn’t overcook.

Q: Can I make the sauce ahead?
A: You can make the sauce ahead, but cool and refrigerate it separately. Reheat slowly and whisk in a little milk or cream to bring it back to a smooth consistency before adding tortellini.

Q: What if my sauce is grainy?
A: Graininess usually comes from overheating the cream or cheese. Gently reheat and whisk; adding a small splash of warm pasta water and stirring vigorously can help smooth it.

Conclusion

For a full write-up and extra serving ideas, check the original recipe write-up on Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss.

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

A comforting and impressive dish that combines tender steak, cheese tortellini, and a rich garlic-parmesan cream sauce, perfect for weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 700

Ingredients Method Notes

Ingredients

  

For the Tortellini

• 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.

For the Steak

• 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.
• salt To taste.
• black pepper To taste.
• garlic powder To taste.
• smoked paprika Light dusting.
• 2 tbsp olive oil Essential for searing the steak.

For the Sauce

• 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.

Optional Garnish

• parsley, chopped Brightens the dish.
• red pepper flakes For a spicy kick.
• cracked black pepper Elevates the flavor.

Method

 

Cooking the Tortellini

1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the tortellini and set aside.

Preparing the Steak

1. Pat the steak dry and season generously with salt, black pepper, garlic powder, and a light dusting of smoked paprika.
2. Heat a heavy skillet (cast iron preferred) over medium-high heat. Add 2 tbsp olive oil and heat until shimmering.
3. Sear the steak 3–4 minutes per side for medium-rare (thicker cuts may need longer). Adjust time for desired doneness. Transfer steak to a cutting board and let rest 5–10 minutes before slicing thinly against the grain.

Making the Sauce

1. Reduce heat to medium. In the same skillet, add 4 tbsp butter and melt. Add the minced garlic and cook 30–60 seconds until fragrant but not browned.
2. Pour in 1 cup heavy cream and 3/4 cup whole milk, stirring to combine. Bring to a gentle simmer and let reduce slightly for 2–3 minutes.
3. Stir in 1 1/4 cups grated parmesan a handful at a time until melted and the sauce is smooth. If the sauce becomes too thick, loosen with reserved pasta water a little at a time until you reach the desired consistency.
4. Season the sauce to taste with salt, black pepper, and (if you like) a pinch of red pepper flakes.

Combining the Dish

1. Add the cooked tortellini to the skillet and toss to coat completely in the sauce. Fold in the sliced steak just to warm through.
2. Finish with chopped parsley and a crack of black pepper. Serve immediately.

Notes

Use fresh or refrigerated tortellini for the best texture; dried will work but can be firmer. Rest the steak before slicing to keep juices inside the meat. Keep the skillet hot when searing but reduce to medium when making the sauce to avoid burning the garlic. Grate parmesan from a wedge rather than using pre-shredded for smoother melting and better flavor. Save some pasta water — its starch helps the sauce cling to the tortellini.