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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.