Introduction

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a comforting and flavorful pasta dish that brings together tender steak, cheesy tortellini, and a rich garlic cream sauce. Perfect for a satisfying weeknight dinner or a special occasion, this recipe is straightforward and indulgent.

A close-up view of a creamy pasta dish served in a white plate, featuring two layers: the bottom layer is a light beige creamy sauce with specks of black pepper and small green herb pieces, covering the base and slightly pooling around the edges; the top layer is arranged with golden-yellow tortellini pasta and several pieces of browned, seared beef medallions with visible grill marks, all coated generously with the sauce. The dish is garnished with finely chopped parsley sprinkled evenly across the top, adding a fresh green contrast. The white marbled surface underneath complements the presentation, making the colors and textures stand out vividly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 oz cheese tortellini (fresh or refrigerated)
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)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the 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 about 3-5 minutes per side until browned and cooked to your desired doneness. Remove from skillet and set aside.
Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 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 thickens slightly.
Step 5: Gradually whisk in the parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning if needed.
Step 6: Slice the seared steak thinly. Return the steak slices and cooked tortellini to the skillet and gently toss to coat in the cream sauce. Heat for about 2 minutes until everything is warmed through.
Step 7: Garnish with chopped parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately for best flavor and texture.

Tips & Variations

Use fresh tortellini when possible for a better texture, but refrigerated works well too.
If you prefer less rich sauce, reduce the heavy cream and increase the milk slightly.
Replace steak with grilled chicken or sautéed mushrooms for a different protein option.
Add a handful of baby spinach or sun-dried tomatoes to the sauce for extra color and flavor.

Storage

Store leftover tortellini and steak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the sauce thickens too much. Avoid reheating steak too long to prevent it from becoming tough.

How to Serve

The dish shows a white plate filled with three layers: the bottom layer is a creamy light beige sauce covering the plate; the middle layer consists of yellow tortellini pasta with a smooth texture, partially submerged in the sauce; the top layer features several pieces of lightly charred brown beef tenderloin coated with the sauce, sprinkled with small green parsley flakes and black pepper flakes for garnish, creating a rich and hearty appearance; all elements are close together with the sauce pooling around the pasta and beef. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini can be used, but cook according to the package instructions and be sure to drain well before adding to the sauce to avoid excess water.

How do I know when the steak is cooked properly?

For sirloin or ribeye, aim for a medium-rare to medium finish for the best tenderness and flavor. Use a meat thermometer if unsure—130°F for medium-rare and 140°F for medium doneness.