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Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

A quick and creamy pasta dish featuring tender steak and cheese tortellini in a rich cream sauce, perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 800
Ingredients Method Notes

Ingredients
  

Pasta and Protein
  • 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.
Seasonings
  • Salt
  • Black pepper
  • Garlic powder
  • Smoked paprika
Sauce Ingredients
  • 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.
Garnishes
  • Parsley, chopped (optional) Brightens the dish.
  • Red pepper flakes (optional) For a spicy kick.
  • Cracked black pepper (optional garnish) Elevates the flavor.

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season the steak with salt, pepper, garlic powder, and smoked paprika. Sear for 4-5 minutes on each side until perfectly browned. Remove from the pan and let it rest.
Cooking
  1. In the same skillet, add tortellini and cook according to package directions until tender. Drain and set aside.
  2. Melt butter in the skillet. Add minced garlic and sauté for about a minute until fragrant. Pour in the heavy cream and whole milk, stirring to combine.
  3. Gradually stir in the Parmesan until the sauce is creamy and smooth. If it gets too thick, add a splash of pasta water.
  4. Slice the steak and add it back to the skillet along with the tortellini. Mix everything well and let it simmer for a minute.
Serving
  1. Top with parsley, red pepper flakes, and cracked black pepper if desired. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. When reheating, warm gently and add a splash of milk for creaminess.