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Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is the ultimate 30-minute skillet dinner for those who crave gourmet flavor without the long wait. Combining tender seared steak bites with pillowy cheese tortellini in a velvety garlic cream sauce, it is a heartwarming meal that brings the steakhouse experience right to your kitchen table.
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Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 20 oz cheese tortellini fresh or refrigerated varieties provide the best texture
  • 1 lb steak such as sirloin or ribeye, cut into bite-sized pieces
  • 2 tablespoons olive oil for searing
  • 4 tablespoons butter for the sauce base
  • 5 cloves garlic minced for aromatic richness
  • 1 cup heavy cream for a velvety finish
  • 3/4 cup whole milk to balance the sauce
  • 1 1/4 cups parmesan cheese shredded or freshly grated
  • Salt to taste
  • Black pepper to taste
  • Garlic powder for seasoning the steak
  • Smoked paprika for a flavor-packed punch
  • Fresh parsley chopped (optional garnish)
  • Red pepper flakes optional for a spicy kick
  • Cracked black pepper optional garnish

Method
 

  1. Begin by bringing a large pot of salted water to a boil over high heat. Add 20 oz of cheese tortellini and cook according to the package instructions, usually about 3-5 minutes, until al dente; drain and set aside.
    20 oz cheese tortellini
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season 1 lb of steak generously with salt, black pepper, garlic powder, and smoked paprika, then sear in the skillet for 3-5 minutes until browned; remove and set aside.
    1 lb steak, 2 tablespoons olive oil, Salt, Black pepper, Garlic powder, Smoked paprika
  3. In the same skillet, reduce heat to medium and melt 4 tablespoons of butter. Add 5 cloves of minced garlic and sauté for about 1 minute until fragrant and golden.
    4 tablespoons butter, 5 cloves garlic
  4. Pour in 1 cup of heavy cream and 3/4 cup of whole milk, stirring to combine. Simmer for 3-4 minutes to reduce slightly and thicken.
    1 cup heavy cream, 3/4 cup whole milk
  5. Gradually add 1 1/4 cups of shredded parmesan cheese, stirring continuously until melted and smooth. Taste and adjust seasoning with salt and pepper.
    1 1/4 cups parmesan cheese, Salt, Black pepper
  6. Return the seared steak and cooked tortellini to the skillet with the creamy sauce. Gently toss everything together for about 2 minutes to coat.
  7. Sprinkle with freshly chopped parsley, cracked black pepper, and red pepper flakes if desired, and serve immediately.
    Fresh parsley, Red pepper flakes, Cracked black pepper

Notes

Use sirloin for a leaner bite or ribeye for extra tenderness, ensuring you sear quickly to keep it juicy. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of milk.