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Cracked Garlic Steak Tortellini in Creamhouse Sauce served on a plate

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Tender seared steak meets pillowy cheese tortellini in a luxuriously creamy, garlicky sauce that’s fast enough for weeknights yet elegant for special dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 800
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20 oz cheese tortellini (Fresh or refrigerated varieties) Maintain tender texture and better sauce absorption.
  • 1 lb steak (sirloin or ribeye) Sirloin for leaner flavor; ribeye for tenderness.
  • 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.
  • Salt to taste
  • Black pepper to taste
  • Garlic powder to taste
  • Smoked paprika to taste
  • 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. Pat the steak dry and season both sides with salt, black pepper, garlic powder, and smoked paprika. Let the steak rest at room temperature for 20–30 minutes.
  2. Bring a large pot of salted water to a rolling boil and cook tortellini according to package directions until just al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Cooking
  1. Heat olive oil in a heavy skillet over high heat until shimmering. Sear steak for 2–4 minutes per side until deep brown. Transfer to a cutting board and tent with foil to rest for 8–10 minutes.
  2. Reduce heat to medium, add butter, then sauté minced garlic until fragrant. Pour in heavy cream and whole milk, stirring to combine.
  3. Whisk in grated parmesan gradually, allowing it to melt into a smooth emulsion. Adjust seasoning with smoked paprika, salt, and black pepper. Thicken or loosen with reserved pasta water as needed.
  4. Slice rested steak thinly against the grain. Add tortellini to the sauce and toss to coat; fold in sliced steak just before serving.

Notes

For storage, cool completely before placing in an airtight container for up to 3–4 days in the fridge. For freezing, separate sauce and tortellini from steak to avoid texture changes.