This dish mixes tender steak, cheese tortellini, and a creamy garlic sauce. It cooks fast and feels special. If you like bold garlic and butter, try this one. You may also enjoy a simple take on pan-seared steak with garlic in this recipe for garlic steak bites with buttery perfection.
Why make this recipe
You make this recipe because it is quick, filling, and rich. It uses common ingredients and tastes like a restaurant meal at home. Families like it because it combines pasta and steak in one pan. Leftovers warm well and still taste good.
How to make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Prep the steak and tortellini first. Season the steak with salt, pepper, garlic powder, and smoked paprika. Sear the steak until it has a brown crust, then slice thin. Cook tortellini until just done and drain. In the same pan, melt butter and add minced garlic. Pour in heavy cream and milk and bring to low simmer. Stir in parmesan until the sauce is smooth. Add cooked tortellini and sliced steak to the sauce. Heat through for a minute and taste for salt and pepper. For more ideas on seasoning steak well, see this philly cheesesteak seasoning guide.
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
- Bring a pot of salted water to a boil. Cook tortellini until al dente. Drain and set aside.
- Pat steak dry. Season both sides with salt, black pepper, garlic powder, and smoked paprika.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear steak 3–4 minutes per side for medium-rare, or longer for desired doneness.
- Remove steak and let rest 5 minutes. Slice thin against the grain.
- In the same skillet, lower heat to medium and add 4 tbsp butter. Melt butter and add minced garlic. Cook about 30 seconds until fragrant.
- Pour in 1 cup heavy cream and 3/4 cup whole milk. Stir and bring to a gentle simmer.
- Add 1 1/4 cups parmesan and stir until melted and smooth. Taste and add salt or pepper if needed.
- Add cooked tortellini and sliced steak to the sauce. Toss to coat and heat through for 1–2 minutes.
- Finish with chopped parsley and a pinch of red pepper flakes if you like heat. Serve hot with cracked black pepper on top.
How to serve Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Serve on warm plates. Add extra parmesan at the table. A simple green salad or steamed vegetables balance the rich sauce. Serve with crusty bread to soak up extra sauce.
How to store Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Cool the dish to room temperature within two hours. Put in an airtight container and refrigerate up to 3 days. Reheat gently on low heat in a skillet with a splash of milk to loosen the sauce. For longer storage, freeze in a freezer-safe container up to 1 month; thaw overnight in the fridge before reheating.
Tips to make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
- Dry the steak well before searing for a better crust.
- Do not overcook the tortellini; it should hold shape in the sauce.
- Use fresh parmesan for the best melt and flavor.
- Warm the cream slightly before adding to the pan to avoid cooling the pan too much.
- For extra flavor, rest the steak after cooking so juices redistribute.
For extra seasoning ideas, read these steak and cheese seasoning tips.
Variation
- Swap steak for grilled chicken for a milder protein.
- Add spinach or sun-dried tomatoes for color and tang.
- Use half-and-half instead of heavy cream and milk for a lighter sauce.
- Add sliced mushrooms during the garlic step for an earthy flavor.
FAQs
Q: Can I use frozen tortellini?
A: Yes. Cook frozen tortellini according to package directions and add to the sauce.
Q: How do I know when the steak is done?
A: Use a meat thermometer. 130°F (54°C) is medium-rare, 140°F (60°C) is medium. Let steak rest after cooking.
Q: Can I make the sauce ahead?
A: You can make the sauce and refrigerate separately up to one day. Reheat gently and add freshly cooked tortellini and steak.
Q: Is there a dairy-free version?
A: Use a dairy-free cream substitute and a vegan parmesan to make a dairy-free sauce, but texture and taste will change.
Q: Can I use pre-shredded parmesan?
A: You can, but fresh grated parmesan melts better and tastes fresher.
Conclusion
I hope you enjoy this simple, rich pasta dish. For the original recipe source and more notes, see the full recipe page at Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss. For more recipe ideas and a broad list of dishes to try next, check the Recipe Index | Zoe Dishes. If you want quick meal ideas and more one-pan dishes, visit Home – Yum In Minutes.
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Ingredients
Pasta and Steak 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
Sauce Ingredients
- 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.
Instructions
Preparation
- Bring a pot of salted water to a boil. Cook tortellini until al dente. Drain and set aside.
- Pat steak dry. Season both sides with salt, black pepper, garlic powder, and smoked paprika.
Cooking
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear steak 3–4 minutes per side for medium-rare, or longer for desired doneness.
- Remove steak and let rest for 5 minutes. Slice thin against the grain.
- In the same skillet, lower heat to medium and add 4 tbsp butter. Melt butter and add minced garlic. Cook about 30 seconds until fragrant.
- Pour in 1 cup heavy cream and 3/4 cup whole milk. Stir and bring to a gentle simmer.
- Add 1 1/4 cups parmesan and stir until melted and smooth. Taste and add salt or pepper if needed.
- Add cooked tortellini and sliced steak to the sauce. Toss to coat and heat through for 1–2 minutes.
- Finish with chopped parsley and a pinch of red pepper flakes if you like heat. Serve hot with cracked black pepper on top.