Description
Few dishes hit the sweet spot between luxury and comfort quite like Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss. This recipe brings together tender, perfectly seasoned steak, pillowy cheese-filled tortellini, and a velvety garlic cream sauce finished with parmesan. It’s indulgent without being complicated, restaurant-worthy yet achievable on a busy weeknight.
Ingredients
For the Tortellini
20 oz cheese tortellini
Fresh or refrigerated varieties provide the best texture and flavor. Their tender bite pairs beautifully with the creamy sauce.
For the Steak
1 lb steak (sirloin or ribeye)
Sirloin offers a leaner bite, while ribeye delivers extra tenderness and richness.
Seasoning
Salt
Black pepper
Garlic powder
Smoked paprika
These seasonings enhance the natural flavor of the steak without overpowering it.
For the Creamhouse Garlic Sauce
2 tbsp olive oil – for searing
4 tbsp butter – the foundation of the sauce
5 cloves garlic, minced – bold, aromatic flavor
1 cup heavy cream – richness and body
¾ cup whole milk – balances the cream
1¼ cups parmesan cheese, shredded or freshly grated – savory depth
For Garnish (Optional)
Chopped parsley – freshness and color
Red pepper flakes – gentle heat
Cracked black pepper – aromatic finish
Instructions
Bring a large pot of well-salted water to a boil. Add the cheese tortellini and cook according to package instructions—usually 3 to 5 minutes, just until al dente. Drain and set aside.
Tip: Do not overcook. Tortellini should remain tender but firm so they hold their shape in the sauce.
Heat olive oil in a large skillet over medium-high heat. Season the steak generously on both sides with salt, black pepper, garlic powder, and smoked paprika.
Sear the steak for 3–5 minutes per side, depending on thickness, until a golden-brown crust forms. Remove from the skillet and let rest. Once rested, slice into bite-sized pieces.
Why resting matters: It allows juices to redistribute, keeping the steak tender and juicy.
Using the same skillet (do not wipe it clean—those browned bits are flavor), reduce heat to medium. Add butter and allow it to melt.
Add minced garlic and sauté for about 1 minute, stirring constantly until fragrant. Avoid browning the garlic, as it can turn bitter.
Slowly pour in the heavy cream and whole milk, stirring to combine. Let the mixture gently simmer for 3–4 minutes until slightly thickened.
This combination gives you richness without heaviness—silky, smooth, and perfectly balanced.
Gradually whisk in the parmesan cheese, a little at a time, until fully melted and smooth. The sauce should coat the back of a spoon.
Taste and adjust seasoning with salt or pepper if needed.
Return the sliced steak and cooked tortellini to the skillet. Gently toss everything together for 1–2 minutes, allowing the sauce to cling to each piece.
Avoid over-stirring to keep the tortellini intact.
Finish with chopped parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately while hot and creamy.