A creamy, garlicky pasta with seared steak and tender tortellini that comes together fast.

introduction

This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss mixes rich cream, sharp Parmesan, and strong garlic for a warm, filling meal. If you like a good sear on steak, this recipe uses the same basic approach as the seared steak creamy garlic sauce method to lock in flavor.

why make this recipe

It is fast to cook and feels special.
It uses simple ingredients most people have.
The sauce is smooth and holds onto the tortellini well.
Steak adds protein and a hearty bite.

how to make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Follow these steps in a clear order. Read them once before you start.

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.)

Directions :

Step-by-Step Instructions

Prep the steak: Pat the steak dry. Season both sides with salt, black pepper, garlic powder, and a light dusting of smoked paprika.
Cook the tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside, reserving a small cup of the pasta water.
Sear the steak: Heat 2 tbsp olive oil in a heavy skillet over high heat until hot. Add the steak and sear 2-3 minutes per side for medium-rare (time will vary by thickness). Transfer to a plate and let rest 5 minutes, then slice thinly against the grain.
Make the sauce base: Lower heat to medium. In the same skillet, add 4 tbsp butter. When melted, add the minced garlic and cook 30-45 seconds until fragrant. Do not burn.
Add dairy: Pour in 1 cup heavy cream and 3/4 cup whole milk. Stir and bring to a gentle simmer.
Thicken and cheese: Add 1 1/4 cups parmesan slowly while stirring until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach the right consistency.
Season: Taste and adjust salt and black pepper. Add red pepper flakes if you want heat.
Combine: Add the drained tortellini to the sauce and toss gently to coat. Add sliced steak on top and warm for a minute so everything comes together.
Finish: Garnish with chopped parsley and cracked black pepper if you like. Serve hot.

how to serve Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Serve on warm plates so the sauce stays creamy. Offer extra Parmesan at the table. For a simple side, serve a green salad or a bread option; you can also pair it with easy sides like cheese sticks and marinara for a fun meal.

how to store Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Cool to room temperature within two hours.
Store in an airtight container in the fridge for 3–4 days.
To reheat, warm gently in a skillet over low heat with a splash of milk to loosen the sauce, or microwave in short bursts, stirring often.

tips to make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Dry the steak well before searing to get a good crust.
Use high-quality Parmesan for the best flavor.
Keep the sauce on low heat after you add cheese so it does not separate.
Save a little pasta water to adjust sauce thickness.
Cut the steak thin so each bite mixes well with the tortellini.

variation (if any)

Chicken version: Swap steak for cooked chicken breast or thighs. For a simple chicken approach, you can follow techniques similar to chicken with marinara and then add it to this creamy sauce.
Veggie option: Use sautéed mushrooms and spinach instead of meat.
Spicy: Add more red pepper flakes or a dash of hot sauce.

FAQs

Q: Can I use frozen tortellini?
A: Yes. Cook from frozen and follow package time. Drain and add to sauce as written.

Q: Can I use half-and-half instead of heavy cream?
A: You can, but the sauce will be thinner and less rich. Stir carefully and use less milk.

Q: How do I know when the steak is done?
A: Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Rest the steak before slicing.

Q: Can I make the sauce ahead?
A: You can make the sauce and store it, but reheat gently and add a splash of milk to refresh before tossing with pasta.

Q: Is this recipe freezer-friendly?
A: Cream sauces do not freeze well; they can separate. You can freeze the cooked steak separately, but it’s best to eat the finished dish within a few days from the fridge.

Conclusion

This dish brings bold garlic, creamy sauce, and seared steak together for a comforting meal. For more recipe ideas and similar dishes, check the Recipe Index | Zoe Dishes.