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Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a cozy, show-stopping meal that feels fancy but cooks up fast — perfect for weeknights and dinner guests alike. This creamy pasta pairs tender, seared steak with pillowy tortellini and a garlicky Parmesan sauce for maximum comfort-food appeal.
For tips on getting a perfect sear, try searing steak in a hot cast-iron skillet to lock in flavor and color.
Why You’ll Love This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
- Silky, indulgent cream sauce that clings to every tortellini
- Steak adds hearty protein — weeknight dinner that feels special
- Ready in about 30–40 minutes from start to finish
- Family-friendly flavors with optional spice for grown-ups
- Easy to meal-prep or transform into leftovers that reheat beautifully
Ingredients Needed :
Protein
- 1 lb steak (sirloin or ribeye), trimmed and patted dry
Pasta
- 20 oz cheese tortellini (fresh or refrigerated)
Fats & Liquids
- 2 tbsp olive oil
- 4 tbsp butter
- 1 cup heavy cream
- 3/4 cup whole milk
Cheese
- 1 1/4 cups parmesan, shredded or freshly grated
Spices & Seasoning
- Salt
- Black pepper
- Garlic powder
- Smoked paprika
- Cracked black pepper (optional)
- Red pepper flakes (optional)
Garnish
- Parsley, chopped (optional)
Step-by-Step Instructions :
- Pat steak dry, then season both sides with salt, black pepper, garlic powder, and smoked paprika.
- Boil tortellini according to package directions until al dente; drain and set aside, reserving 1/2 cup pasta water.
- Heat olive oil in a large skillet over medium-high heat. Sear steak 3–4 minutes per side for medium-rare. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.
- In the same skillet, reduce heat to medium, add butter and minced garlic; cook until fragrant. Stir in heavy cream and whole milk, simmer for a few minutes.
- Whisk in parmesan until melted and smooth. If sauce is too thick, loosen with reserved pasta water. Season to taste.
- Add drained tortellini to the sauce and toss to coat. Fold in sliced steak to warm. Garnish and serve immediately.
This recipe is a great pick for easy weeknight dinners when you want something comforting without hours in the kitchen.
Serving Suggestions Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
- Serve with garlic bread or crusty Italian loaves to mop up the sauce.
- A crisp green salad with lemon vinaigrette balances the creaminess.
- Roast asparagus or broccoli tossed with olive oil, salt, and pepper makes a simple veggie side.
- Pair with a bold cocktail like our Cherry Bomb for a fun dinner-party contrast.
Tips for Success Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
- Pat steak really dry before seasoning to encourage a better sear.
- Let steak rest at least 5 minutes to keep juices locked in.
- Use freshly grated Parmesan for the creamiest, most meltable results.
- Reserve pasta water — its starch is the secret to a glossy, restaurant-style sauce.
- Keep heat moderate when melting cheese into cream to avoid grainy texture.
- Taste and adjust seasoning at the end; cream can mute salt and pepper.
variation (if any)
- Swap steak for sliced chicken breasts for a lighter take — try techniques from our chicken Philly cheesesteak for quick, juicy slices.
- Make it vegetarian by swapping steak for mushrooms and adding spinach or sun-dried tomatoes.
- For a smoky kick, stir in a pinch of smoked paprika or finish with a drizzle of chili oil.
FAQs
Q: Can I use frozen tortellini?
A: Yes — add a minute or two to the boiling time if needed. Thaw slightly if the package recommends.
Q: How do I reheat leftovers without breaking the sauce?
A: Gently reheat on low in a skillet with a splash of milk or cream, stirring until warmed through.
Q: What’s the best way to check steak doneness?
A: Use an instant-read thermometer: 125°F–130°F for medium-rare, 135°F for medium. Let it rest and the temp will rise a few degrees.
Q: Can I make the sauce ahead of time?
A: You can make the sauce up to a day ahead and gently rewarm before tossing with tortellini; add reserved pasta water or cream to refresh the texture.
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Ingredients
Method
- Pat steak dry, then season both sides with salt, black pepper, garlic powder, and smoked paprika.
- Boil tortellini according to package directions until al dente; drain and set aside, reserving 1/2 cup pasta water.
- Heat olive oil in a large skillet over medium-high heat. Sear steak 3–4 minutes per side for medium-rare. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.
- In the same skillet, reduce heat to medium, add butter and minced garlic; cook until fragrant. Stir in heavy cream and whole milk, simmer for a few minutes.
- Whisk in parmesan until melted and smooth. If sauce is too thick, loosen with reserved pasta water. Season to taste.
- Add drained tortellini to the sauce and toss to coat. Fold in sliced steak to warm. Garnish and serve immediately.
