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Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

A decadent pasta dish combining tender seared steak and cheese tortellini in a luxuriously creamy, garlic-forward sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 750
Ingredients Method Notes

Ingredients
  

Main 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 To taste
  • black pepper To taste
  • garlic powder To taste
  • smoked paprika To taste
  • 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 savory flavor.
  • parsley, chopped (optional) Brightens the dish.
  • red pepper flakes (optional) For a spicy kick.
  • cracked black pepper (optional garnish) Elevates the flavor.

Method
 

Preparation
  1. Season and rest the steak for 10 minutes at room temperature.
  2. Boil the tortellini according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Cooking
  1. Heat olive oil in a heavy skillet over high heat. Sear steak for 2–3 minutes per side for medium-rare, then transfer to a cutting board to rest for 5–7 minutes.
  2. Slice the steak thinly against the grain.
  3. In the same skillet over medium heat, add butter and melt. Add minced garlic and cook for 30–45 seconds until fragrant.
  4. Pour in heavy cream and whole milk, stirring to combine, then bring to a gentle simmer and reduce heat to low.
  5. Stir in parmesan until smooth, adjusting thickness with reserved pasta water if needed.
  6. Add the cooked tortellini to the sauce and gently fold to coat, heating through for 1–2 minutes.
  7. Fold in the sliced steak just until warmed through, avoiding overcooking.
  8. Serve immediately, garnished with chopped parsley and red pepper flakes if desired.

Notes

Serve with extra grated Parmesan and cracked black pepper. Pair with a crisp green salad or roasted asparagus.