Anastasia Rice January 8, 2026

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Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Name: Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
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)

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The kitchen fills with the warm, savory scent of garlic and butter, as a sizzling steak browns in the pan and tortellini steams with tender cheesiness. Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is the kind of meal that feels indulgent without fuss, perfect for a cozy weeknight, a casual dinner with friends, or a special weekend supper when you want something impressive and comforting. If you enjoy hearty pasta dishes with bold garlic flavor, you might also appreciate cheesy beef and bowtie pasta in garlic butter for another take on rich, satisfying pasta.

Why You’ll Love This

This dish hits the sweet spot between rustic and refined, with juicy, seared steak tucked into pillowy cheese tortellini, all wrapped in a glossy, garlicky cream sauce. The cracked garlic gives an assertive, aromatic edge, while the parmesan and butter melt into a silky sauce that clings to every curve of pasta. It is food that comforts the body and pleases the senses, with textures that range from the crisp steak crust, to the lush cream, to the tender pasta.

Reasons to enjoy it

Bold garlic aroma that fills the kitchen
Quick enough for weeknights, rich enough for company
Flexible, so you can swap cuts of steak or add vegetables

What You’ll Need

Before you begin, think about how each ingredient will contribute. The steak brings savory depth and texture, the tortellini adds cheesiness and body, and the cream and parmesan form a sauce that is both velvety and flavorful. If you prefer a lighter finish, you can reduce the cream slightly and add more milk, or use part-skim tortellini for a leaner bite.

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.)

How to Cook Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Bring a large pot of salted water to a rolling boil, add the tortellini, and cook until just al dente according to package instructions, usually 2 to 4 minutes for fresh or refrigerated varieties, then drain and set aside, reserving a half cup of pasta water. You will smell the pasta’s rich cheese aroma as it cooks.
Pat the steak dry with paper towels, season generously with salt, black pepper, garlic powder, and smoked paprika, pressing the seasonings into the surface so they cling. Dry meat sears better and develops a deep brown crust.
Heat a large skillet over medium-high heat, add olive oil, then place the steak in the hot pan and sear without moving for about 3 to 4 minutes per side, until a golden crust forms. Look for a deep brown color and listen for a steady sizzle.
Transfer the steak to a cutting board and rest for 5 to 8 minutes, tented loosely with foil, so the juices redistribute and the center stays juicy and tender. Resting keeps the steak moist.
In the same skillet, lower the heat to medium, add butter, and let it foam slightly, then add the minced garlic and cook for 30 to 45 seconds until fragrant, stirring constantly, so the garlic becomes aromatic but not browned. Your kitchen will bloom with a warm garlic scent.
Pour in the heavy cream and whole milk, stir to combine, and bring to a gentle simmer, scraping up any brown bits from the pan for extra flavor, then let the sauce bubble gently until it begins to thicken, about 2 to 3 minutes. The sauce should coat the back of a spoon with a glossy sheen.
Stir in the parmesan gradually, whisking or stirring until melted and smooth, tasting and adjusting salt and pepper, and add a pinch of red pepper flakes if using, for a subtle heat that lifts the richness. The sauce will thicken and become silky.
Slice the rested steak across the grain into thin strips, showing a juicy interior, and return the steak to the skillet to warm briefly in the sauce for about 30 to 60 seconds. The strips will pick up the saucy sheen.
Add the drained tortellini to the skillet, gently tossing to coat, adding a splash of reserved pasta water if the sauce needs loosening, until the pasta glistens and is evenly coated, with little pools of the cream clinging to the folds.
Taste and finish with a scattering of chopped parsley and cracked black pepper, then serve immediately, plating the tortellini and steak in warm bowls so the sauce stays glossy and fragrant.

Prep ~ 15 minutes, Cook ~ 20 minutes, Total ~ 35 minutes, Servings ~ 4, Kcal ~ 900

Make-Ahead and Prep Tips

You can streamline dinner by pre-cooking and chilling certain components. Cook the tortellini until just al dente and cool it quickly under cold water, then store it in an airtight container for up to 48 hours. Mince the garlic and grate the parmesan in advance, storing each in separate airtight containers in the refrigerator. You can also season the steak and keep it wrapped in the fridge for a day, so it is ready to sear after dinner chores.

To finish later, reheat the cream gently in a skillet before adding the pre-cooked tortellini and warmed steak slices, stirring until everything is heated through and the sauce regains its glossy texture. Avoid boiling the sauce during reheating, so it does not separate.

Storing and Reheating

Refrigerate any leftover Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss in an airtight container for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months, keeping in mind the texture of dairy can change slightly after freezing. When freezing, leave a little headspace and cool the dish completely before sealing.

To reheat from the fridge, warm gently in a skillet over low to medium heat with a splash of milk or cream to revive the sauce, stirring often until just hot. If frozen, thaw overnight in the refrigerator, then reheat the same way. A good freshness cue is the aroma, if the garlic and dairy notes still smell bright and appetizing, it is fine to eat. If you detect any off smells or a sour tang, discard it.

Perfect Pairings

A simple green salad with lemon vinaigrette to cut the richness
Roasted broccoli or asparagus tossed with olive oil and lemon zest
Warm crusty bread to soak up every last bit of sauce
Garlic butter steak bites and potatoes as a hearty companion to echo the flavors, served on the side garlic butter steak bites and potatoes
A light, crisp vegetable slaw to add crunch and acidity

Make It Your Own

Add mushrooms: Sauté sliced cremini or shiitake with the garlic for an earthy boost, and finish by stirring them into the cream sauce.
Toss in greens: Wilt baby spinach or arugula into the hot sauce for color and a peppery lift, stirring just until collapsed.
Swap the steak cut: Use flank or skirt steak thinly sliced against the grain for pronounced beefy flavor, and marinate briefly in a little olive oil and garlic powder.
Add sun dried tomatoes: Chop finely and fold into the sauce for bursts of tangy sweetness.
Go spicy: Increase red pepper flakes or add a dash of smoked hot paprika for a smoky heat.
Use a lighter dairy mix: Replace half the heavy cream with additional milk for a lighter sauce that still binds well with parmesan.
Mix cheeses: Stir in a small amount of fontina or Asiago with the parmesan for a more complex, melty sauce.
Add herbs: Finish with fresh basil or tarragon for a fragrant, herbaceous note that cuts through the creaminess.

Pro Tips for Best Results

Pat the steak completely dry before seasoning, for a stronger sear and deeper crust.
Let the steak rest for at least 5 minutes after cooking, this keeps the juices inside and prevents a dry center.
Use a hot pan for searing, but reduce heat when adding garlic to prevent bitterness, you want fragrant but not burnt garlic.
Add parmesan off the heat or on very low heat to avoid graininess, and whisk until fully melted for a smooth sauce.
If the sauce splits or looks oily, stir in a splash of warm milk while whisking to bring it back together.
Cook tortellini until nearly al dente, it will finish in the sauce and avoid getting mushy.

Frequently Asked Questions

What cut of steak works best for this dish
Sirloin is a practical choice, it is lean and holds flavor well, while ribeye is richer and more tender. Choose sirloin for a leaner plate, or ribeye if you want extra marbling and a softer chew.

Can I use frozen tortellini instead of fresh
Yes, frozen tortellini works well, just follow the package timing and watch closely so it does not overcook. Reserve some pasta water to adjust the sauce if needed, because frozen pasta can absorb more liquid.

How do I prevent the cream sauce from curdling
Keep the sauce at a gentle simmer rather than a rolling boil, and add cheese slowly while stirring to ensure it melts smoothly. If you must reheat, do so slowly over low heat with a splash of milk or cream to help maintain a silky texture.

Is it okay to make this dish ahead and reheat
You can make components ahead, like cooked tortellini and the sauce, and reheat gently as described in the Make-Ahead section. Full assembled leftovers are best within 3 days in the fridge, and you may need to loosen the sauce with a splash of milk on reheating.

Can I add vegetables to make it a one pan meal
Absolutely, add quick-cooking vegetables like sliced mushrooms, cherry tomatoes, or baby spinach during the sauce step, and cook until they are tender before folding in the tortellini. Harder vegetables like broccoli should be roasted or blanched first to ensure even cooking.

How do I know when the steak is done to my liking
Use a meat thermometer for precision, 125 F for rare, 135 F for medium rare, 145 F for medium, removing the steak from the pan a few degrees before target as it will carryover cook while resting. The crust should be deeply browned and the interior should show the color you expect when sliced.

What can I use instead of parmesan if needed
Pecorino Romano or a sharp Asiago both melt well and bring a salty, tangy profile similar to parmesan. If you need a lower-sodium cheese, reduce the added salt and taste as you go.

Final Thoughts

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a reliable weeknight showstopper, offering bold garlic, tender steak, and a luxurious sauce that makes every bite feel special. It is flexible enough to adapt to what you have on hand, and straightforward enough to become a new family favorite. Invite warmth and good conversation to the table, and give this dish a try soon, it will likely become one of your comfort go-to meals.