This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss brings tender seared steak, pillowy cheese tortellini, and a silky garlic-parmesan sauce together in a way that makes your kitchen smell like heaven on a rainy day. It’s rich, creamy, and bright with garlic savory steak bites contrast with soft tortellini and a smooth, velvety sauce. Make it because it’s a fast weeknight winner, uses simple pantry ingredients, and impresses without fuss.
I also like serving a bright side with bold garlic notes try a contrasting side like Asian Broccoli Garlic Sauce with Crispy Bacon if you want a salty, crisp partner to this creamy plate.
Why You’ll Love This Recipe
- Ready in about 30–40 minutes for busy weeknights
- Uses easy, familiar ingredients you likely have on hand
- Crowd-pleasing comfort food with a touch of steakhouse flair
- Great for leftovers and makes a hearty meal prep option
Ingredients of Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
For the Pasta & Steak
- 20 oz cheese tortellini, fresh or refrigerated
- 1 lb steak (sirloin or ribeye), room temperature (sirloin is leaner; ribeye is more tender)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, a light dusting
- Smoked paprika, a light dusting
- 2 tbsp olive oil, for searing the steak
For the Creamhouse Sauce & Garnish
- 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, to brighten)
- Red pepper flakes (optional, for a spicy kick)
- Cracked black pepper (optional garnish)
Step-by-Step Instructions of Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
- Season the steak on both sides with salt, black pepper, garlic powder, and smoked paprika.
- Heat a large skillet over medium-high heat and add 2 tbsp olive oil.
- Sear the steak 3–4 minutes per side for medium-rare (time varies by thickness). Remove steak and let rest 5–10 minutes.
- Cook the tortellini according to package directions until al dente. Drain and reserve 1/2 cup pasta water.
- Lower the skillet heat to medium and melt 4 tbsp butter. Add minced garlic and sauté 30–45 seconds until fragrant.
- Pour in 1 cup heavy cream and 3/4 cup whole milk, stirring to combine. Bring to a gentle simmer.
- Add 1 1/4 cups parmesan gradually, stirring until melted and the sauce is smooth. If the sauce is too thick, thin with reserved pasta water a tablespoon at a time.
- Season the sauce with salt, cracked black pepper, and optional red pepper flakes to taste. Keep heat low to prevent breaking.
- Slice the rested steak against the grain into bite-sized strips.
- Toss the cooked tortellini in the creamhouse sauce until coated, then fold in the sliced steak. Heat together 1–2 minutes to meld flavors.
- Plate and garnish with chopped parsley and an extra crack of black pepper. Serve warm and enjoy.
Tips for Success
- Rest the steak after searing so juices redistribute and slices stay tender.
- Use freshly grated parmesan for a smoother melt and better flavor.
- Keep the sauce at a gentle simmer high heat can make the cream split.
- Save a bit of pasta water; its starch helps loosen a thick sauce without watering it down.
Substitutions & Variations of Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
To Make It Vegan/Gluten-Free:
- Use vegan cheese tortellini or gluten-free tortellini and a plant-based cream (e.g., cashew cream or canned coconut milk) plus vegan parmesan.
- Swap steak for marinated, grilled portobello mushrooms or seared tofu for a vegan protein option.
Variations:
- Stir in fresh spinach until wilted for a green boost.
- Add sun-dried tomatoes for tang and color.
- Use cooked chicken breast instead of steak if you prefer a milder meat.
- Finish with lemon zest for a subtle bright note.
Storage Instructions of Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet with a splash of milk to revive the sauce.
Freezer: The cream sauce may change texture if frozen. For best results, freeze cooked steak separately (up to 2 months) and keep tortellini chilled in the fridge. Reheat and combine when ready to eat.
Make-Ahead: Cook the steak and prepare the sauce ahead of time, then store separately. Reheat both gently and toss with freshly cooked tortellini when you’re ready to serve.
Frequently Asked Questions (FAQ) of Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Can I use frozen tortellini?
- Yes. Follow package directions and add an extra minute or two if needed. Drain well before tossing in the sauce.
How do I stop the sauce from breaking?
- Keep heat low, add cheese gradually, and stir often. If it starts to separate, whisk in a splash of warm milk or reserved pasta water to bring it back.
Can I make this low-fat?
- Use half-and-half or lower-fat milk instead of heavy cream, and choose a leaner cut of steak or chicken. The sauce will be lighter but still tasty.
Final Thoughts
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a simple way to bring steakhouse flavor to a weeknight table. The creamy sauce, bold garlic, and tender steak make it a comfort meal that still feels special. Give it a try, leave a comment about how yours turned out, and don’t forget to drop a star rating if you loved it your feedback helps others find this easy, tasty recipe.
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Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
A cozy dinner that feels fancy yet is quick to prepare, featuring tender seared steak, cheese tortellini, and a creamy garlic-parmesan sauce.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 20 oz cheese tortellini, fresh or refrigerated
- 1 lb steak (sirloin or ribeye), room temperature
- Salt, to taste
- Black pepper, to taste
- Garlic powder, a light dusting
- Smoked paprika, a light dusting
- 2 tbsp olive oil, for searing the steak
- 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, for garnish)
- Red pepper flakes (optional)
- Cracked black pepper (optional garnish)
Instructions
- Season the steak on both sides with salt, black pepper, garlic powder, and smoked paprika.
- Heat a large skillet over medium-high heat and add 2 tbsp olive oil.
- Sear the steak 3–4 minutes per side for medium-rare. Remove steak and let rest for 5–10 minutes.
- Cook the tortellini according to package directions until al dente. Drain and reserve 1/2 cup of pasta water.
- Lower the skillet heat to medium and melt 4 tbsp of butter. Add minced garlic and sauté for 30–45 seconds until fragrant.
- Pour in 1 cup heavy cream and 3/4 cup whole milk, stirring to combine. Bring to a gentle simmer.
- Add 1 1/4 cups of parmesan gradually, stirring until melted and the sauce is smooth. If too thick, thin with reserved pasta water a tablespoon at a time.
- Season the sauce with salt, cracked black pepper, and optional red pepper flakes to taste.
- Slice the rested steak against the grain into bite-sized strips.
- Toss the cooked tortellini in the creamhouse sauce and fold in the sliced steak. Heat together for 1–2 minutes to meld flavors.
- Plate and garnish with chopped parsley and an extra crack of black pepper. Serve warm and enjoy.
Notes
For a bright side, try Asian Broccoli Garlic Sauce with Crispy Bacon. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian
- Diet: Carnivore