Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss recipe is the kind of dish that makes a weeknight feel special. Really, who can resist a creamy, hearty pasta with perfectly seasoned steak? There’s an intimate joy that comes from watching those fresh tortellini swim around in rich, garlicky sauce, punctuated by the savory notes of beef. It takes me back to cozy dinners with friends, where laughter and good food set the stage for relaxed conversations. It’s a meal that feels indulgent but is simple enough to whip up on a Tuesday night.

When I think about comfort food, this dish is at the top of the list. It’s got that wonderful balance—meaty, creamy, and cheesy, with layers of flavor. With every bite, you’re embraced by the warm richness of the sauce and the garlicky aroma. If you’re looking for something that exudes both comfort and a hint of elegance, you’re in the right place.

Reasons to try it

This dish is not just about the indulgence; it’s built on solid flavor principles that work beautifully together. First off, the cheese tortellini brings a delightful chew and a hint of sweetness that complements the savory steak. When seared, the steak creates a deeper flavor profile, thanks to the Maillard reaction—fancy talk for that golden-brown crust that adds depth.

Then, we move on to the sauce. A blend of heavy cream, butter, and Parmesan creates a luxurious coating for the pasta. It’s rich without being overbearing, with garlic bringing a fragrant balance that makes your taste buds dance. Add a sprinkle of red pepper flakes for heat, and it quickly shifts from “simple pasta dish” to something that feels elevated and exciting. Plus, it packs in protein and nutrients, which is a bonus for a nourishing meal that still feels special.

Gather these ingredients

For this “blissful” pasta affair, here’s what you’ll need:

• 20 oz cheese tortellini: Fresh or refrigerated varieties are ideal here; they yield the best texture and a delightful taste that’s hard to match with dried pasta.
• 1 lb steak (sirloin or ribeye): If you prefer leaner options, go for sirloin; ribeye offers more tenderness, which can make a nice contrast with the pasta’s texture.
• Salt and black pepper: Always essential for seasoning; these will enhance the flavors of the dish overall.
• Garlic powder: This provides aromatic richness; fresh garlic can be swapped in if you’re feeling ambitious.
• Smoked paprika: A beautiful spice that adds depth; it’s not just a pretty face.
• 2 tbsp olive oil: Crucial for that golden sear on the steak.
• 4 tbsp butter: This will create the luscious creamy sauce you’re dreaming of.
• 5 cloves garlic, minced: The more garlic, the merrier, right? It elevates the entire dish.
• 1 cup heavy cream: This brings the dish its velvety smoothness, making every bite feel indulgent.
• 3/4 cup whole milk: Provides balance in richness without overpowering the dish. Feel free to swap in half-and-half if you prefer.
• 1 1/4 cups parmesan, shredded or freshly grated: This adds a touch of savory flavor that ties everything together.
• Parsley, chopped (optional): Brightens up the dish if you like a touch of color on your plate.
• Red pepper flakes (optional): For those who enjoy a bit of heat; it’s all about your preference.
• Cracked black pepper (optional garnish): Just a final touch to elevate the flavor.

How this recipe comes together

Ready to get cooking? Here’s how it all comes together:

1. Start by cooking the cheese tortellini according to the package instructions. Aim for al dente; the pasta will continue to cook once you add it to the sauce later.
2. While the tortellini is cooking, season both sides of your steak with salt, black pepper, garlic powder, and smoked paprika. Let it rest for a few minutes; this helps the spices adhere better.
3. In a large skillet, heat the olive oil over medium-high heat. Once shimmering, add the steak. Sear it for about 4-5 minutes on each side for a perfect medium-rare. Adjust cooking time based on your preference.
4. Remove the steak from the skillet and let it rest for a few minutes. Don’t forget to cover it loosely with foil—this keeps it warm!
5. In the same skillet, add the butter and minced garlic. Sauté until fragrant, about a minute—be careful not to burn it; burnt garlic is a formidable foe.
6. Pour in the heavy cream and milk, stirring to combine. Let it come to a gentle simmer.
7. Add the Parmesan cheese, stirring until it melts into a creamy bliss. Adjust the seasoning with more salt, pepper, or red pepper flakes, if desired.
8. Slice the rested steak against the grain, and toss the cooked tortellini gently into the sauce. You want each piece to get coated beautifully. Finally, add the steak slices right on top.
9. Serve hot, garnishing with chopped parsley and cracked black pepper if you wish.

Best way to enjoy it

This dish shines on its own, but you might consider it with a side of sautéed greens, like spinach or broccolini, to add a bit of freshness. A light arugula salad dressed with lemon can cut through the creaminess beautifully, bringing balance to the dish. Importantly, a glass of red wine wouldn’t go amiss here—it pairs remarkably well with both the steak and the creamy sauce.

Storage and reheating tips

If you find yourself with leftovers, don’t panic—this dish is lovely the next day. To store, let it cool and then transfer it to an airtight container. It’ll be good for about 3-4 days in the fridge. Just remember, cream-based sauces can sometimes separate when frozen, so if you plan to freeze it, I recommend doing so before adding the cream. When reheating, a gentle warm-up on the stove is best; you may want to add a splash of milk to return the sauce to its creamy state.

Helpful cooking tips

Here are a few handy tips to ensure your dish turns out great:

• Make sure your steak is at room temperature before searing; this helps it cook evenly.
• Cooking tortellini a minute or two less than package instructions yields better texture, as it will continue cooking in the sauce.
• Adding a bit of pasta cooking water to your sauce can also help in achieving the right consistency if it becomes too thick.

Creative twists

Feel free to get a little adventurous with your dish. Here are a few ideas:

• Vegetable Boost: Dice up some seasonal veggies like bell peppers or zucchini and sauté them with the garlic for added nutrition.
• Herbaceous Flavor: Fresh basil or thyme can introduce a delightful brightness that complements the creamy sauce beautifully.
• Sundae Surprise: For a unique twist, stir in some sun-dried tomatoes or a dollop of pesto before serving to add a burst of flavor.

Ingredients

• 20 oz cheese tortellini
• 1 lb steak (sirloin or ribeye)
• Salt
• Black pepper
• Garlic powder
• Smoked paprika
• 2 tbsp olive oil
• 4 tbsp butter
• 5 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup whole milk
• 1 1/4 cups parmesan, shredded or freshly grated
• Parsley, chopped (optional)
• Red pepper flakes (optional)
• Cracked black pepper (optional garnish)

Directions to follow

1. Cook tortellini according to package instructions; drain and set aside.
2. Season steak with salt, pepper, garlic powder, and smoked paprika. Let rest.
3. Heat olive oil in a skillet over medium-high heat. Sear steak for 4–5 minutes on each side. Remove and let rest.
4. Add butter and minced garlic to the skillet; sauté until fragrant.
5. Pour in heavy cream and milk, stirring to combine. Let simmer.
6. Add Parmesan cheese, stirring until melted and smooth. Adjust seasoning as needed.
7. Slice the steak against the grain and add the tortellini to the sauce. Combine gently.
8. Serve hot, garnishing with parsley and cracked pepper, if desired.

Your questions answered

• Can I use frozen tortellini? Absolutely, just adjust the cooking time as necessary.
• What steak should I use? Sirloin is leaner, while ribeye is more tender—neither is a bad choice.
• How can I make this dish lighter? Use half-and-half instead of cream and lean cuts of beef. You’ll maintain flavor!
• What can I use instead of Parmesan? Pecorino Romano is a great substitute for that salty kick.
• Can I make this vegetarian? Yes! Swap the steak for sautéed mushrooms or zucchini, and use vegetable broth instead of cream.

Cooking is like a warm hug at the end of a long day, and this Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a lovely way to share that warmth. I encourage you to try it out, play with the ingredients, and make it your own. Share your results, modifications, or any questions you might have. After all, we’re all in this together—cooking, creating, and enjoying every delicious moment.

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

This creamy, hearty pasta dish features perfectly seasoned steak served with cheese tortellini in a rich, garlicky sauce, making it a comforting and elegant choice for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 620 kcal

Ingredients

  

Main Ingredients

• 20 oz 20 oz cheese tortellini Fresh or refrigerated varieties are ideal.
• 1 lb 1 lb steak (sirloin or ribeye) Sirloin is leaner; ribeye is more tender.
• 2 tbsp 2 tbsp olive oil For searing the steak.
• 4 tbsp 4 tbsp butter For the creamy sauce.
• 5 cloves 5 cloves garlic, minced More garlic is better for flavor.
• 1 cup 1 cup heavy cream Makes the dish velvety smooth.
• 3/4 cup 3/4 cup whole milk Provides balance in richness.
• 1 1/4 cups 1 1/4 cups parmesan, shredded or freshly grated Ties the flavors together.

Seasoning and Garnishes

• 1 tsp Salt Always essential for seasoning.
• 1 tsp Black pepper Enhances overall flavors.
• 1 tsp Garlic powder Can substitute with fresh garlic.
• 1 tsp Smoked paprika Adds depth of flavor.
• 1 tbsp Parsley, chopped (optional) Optional garnishing.
• to taste Red pepper flakes (optional) For those who enjoy a bit of heat.
• to taste Cracked black pepper (optional garnish) Final touch to elevate the flavor.

Instructions

 

Cook Tortellini

• Cook the cheese tortellini according to package instructions until al dente; drain and set aside.

Prepare Steak

• Season both sides of the steak with salt, black pepper, garlic powder, and smoked paprika. Let it rest for a few minutes.
• Heat olive oil in a large skillet over medium-high heat. Sear the steak for about 4-5 minutes on each side for medium-rare.
• Remove the steak from the skillet, cover loosely with foil, and let it rest.

Make the Cream Sauce

• In the same skillet, add butter and minced garlic. Sauté until fragrant, about 1 minute.
• Pour in heavy cream and milk, stirring to combine, and let it come to a gentle simmer.
• Add Parmesan cheese, stirring until it melts into a creamy sauce. Adjust seasoning if needed.

Combine and Serve

• Slice the rested steak against the grain, then toss the cooked tortellini gently into the sauce until coated.
• Add steak slices on top and serve hot, garnishing with chopped parsley and cracked black pepper, if desired.

Notes

This dish can also be paired with sautéed greens or a light arugula salad for balance. A glass of red wine pairs well with the steak and creamy sauce. If storing leftovers, cool and transfer to an airtight container; it lasts about 3-4 days in the fridge.

Keyword Comfort Food, Creamy Pasta, Quick Meal, steak, tortellini