Name: Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
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, to taste; Black pepper, to taste; Garlic powder, to taste; Smoked paprika, to taste; 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 (Brightens the dish.); Red pepper flakes (For a spicy kick.); Cracked black pepper (Elevates the flavor.)

Introduction

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a decadent and satisfying dish perfect for weeknight dinners or impressing guests. Tender seared steak pairs beautifully with cheesy tortellini in a rich, garlicky cream sauce. Ready in just 30 minutes, it’s an easy way to enjoy restaurant-quality flavors at home.

A white plate filled with creamy beige sauce as the base layer, topped with a ring of yellow tortellini pasta around the edge, each piece showing a soft, folded texture and sprinkled with chopped green herbs and cracked black pepper. In the center, there are several pieces of browned, grilled beef with a textured surface from the cooking marks, covered partially with the creamy sauce and speckled with more green herbs. The whole dish has a slightly glossy finish, and the scene shows a clear, close-up view on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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.)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside.

Step 2: Heat olive oil in a large skillet over medium-high heat. Season the steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for 3-5 minutes per side until browned to your liking. Remove the steak from the skillet and set aside.

Step 3: In the same skillet, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant but not browned.

Step 4: Pour in the heavy cream and whole milk, stirring to combine. Let the mixture simmer gently for 3-4 minutes until it begins to thicken slightly.

Step 5: Gradually whisk in the parmesan cheese, stirring continuously until the sauce is smooth and creamy. Adjust seasoning with salt or pepper if needed.

Step 6: Slice the seared steak and return it to the skillet along with the cooked tortellini. Toss gently to coat everything evenly in the cream sauce. Cook together for about 2 minutes to combine flavors.

Step 7: Garnish with chopped parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately for the best flavor and texture.

Tips & Variations

For a richer sauce, substitute half the milk with extra heavy cream.

Use fresh garlic instead of garlic powder on the steak for a bolder flavor.

Swap parmesan for pecorino romano for a sharper, saltier taste.

Add sautéed mushrooms or spinach to the cream sauce for extra veggies.

If you prefer less spice, omit the red pepper flakes or use a milder chili powder.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works well and can be cooked straight from frozen; just add an extra minute or two to the cooking time until al dente.

What cut of steak is best for searing in this dish?

Sirloin is a lean, budget-friendly option that sears nicely, while ribeye offers more marbling and tenderness. Both work well depending on your preference and availability.