Description

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a rich and comforting pasta dish featuring tender seared steak, cheesy tortellini, and a luxurious garlic cream sauce. Perfect for an indulgent weeknight dinner or special occasion, this recipe combines bold seasonings and creamy textures into one satisfying meal.

Ingredients

Scale

Proteins and Pasta

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.)

Seasonings and Oils

Salt
Black pepper
Garlic powder
Smoked paprika
2 tbsp olive oil (Essential for searing the steak.)

Sauce Components

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 Garnishes

Parsley, chopped (Brightens the dish.)
Red pepper flakes (For a spicy kick.)
Cracked black pepper (Elevates the flavor.)

Instructions

Cook the Tortellini: Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside.
Season and Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Season the steak generously with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3-5 minutes on each side until it develops a browned crust. Remove the steak from the skillet and set aside to rest.
Prepare the Garlic Cream Sauce: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring to combine all ingredients. Let the mixture simmer gently for 3-4 minutes until it slightly thickens.
Incorporate the Cheese: Gradually whisk in the parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth. Adjust seasoning with salt and pepper if desired.
Combine the Ingredients: Slice or cut the rested steak into bite-sized pieces. Return the steak and cooked tortellini to the skillet with the cream sauce. Toss everything together gently to coat, cooking for about 2 minutes so the flavors meld.
Garnish and Serve: Remove from heat and sprinkle with chopped parsley, cracked black pepper, and red pepper flakes if using. Serve immediately while warm and creamy.

Notes

Fresh or refrigerated cheese tortellini will provide the best texture compared to frozen.
Use sirloin for a leaner cut or ribeye for more tenderness and flavor.
Do not overcook the tortellini; cooking until just al dente ensures the perfect bite when combined with the sauce.
Let the steak rest after searing to retain its juices before slicing.
Adjust the thickness of the cream sauce by simmering a little longer for a thicker consistency or adding a splash of milk if it becomes too thick.
Optional garnishes like parsley and red pepper flakes can be customized based on your heat preference and taste.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Keywords: steak tortellini, creamhouse sauce, garlic cream sauce, cheesy pasta, quick dinner, Italian-inspired, creamy steak pasta