Cracked Garlic Steak Tortellini in Creamhouse Sauce

Ingredients for Cracked Garlic Steak Tortellini

I always start with fresh or refrigerated tortellini rather than dried, as it cooks faster and has a better texture. When it comes to the steak, I usually reach for sirloin on busy weeknights because it’s leaner and more budget-friendly, though ribeye is my go-to when I want extra tenderness for special occasions.

• 20 oz cheese tortellini (fresh or refrigerated)
• 1 lb steak (sirloin or ribeye, will be cut into bite-sized pieces)
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 tsp garlic powder (I recommend this amount but adjust to preference)
• 1 tsp smoked paprika (adds a subtle smoky note)
• 2 tbsp olive oil
• 4 tbsp butter (unsalted works best so you can control the salt level)
• 5 cloves garlic, minced (my preference is fresh garlic for maximum flavor)
• 1 cup heavy cream
• 3/4 cup whole milk (in my experience, whole milk creates the perfect sauce consistency)
• 1 1/4 cups parmesan cheese, shredded or freshly grated (I usually buy a block and grate it myself for better melting)
• Fresh parsley, chopped (optional, for garnish)
• Red pepper flakes (optional, for heat)
• Cracked black pepper (optional, for finishing)

Step-by-Step Instructions

I recommend having all your ingredients prepped before you start cooking, as this recipe moves quickly once you begin. In my experience, the key to success is not rushing the garlic in the cream sauce, which builds the foundation of flavor for the entire dish.

Step 1: Bring a large pot of generously salted water to a rolling boil over high heat. Add the cheese tortellini and cook according to package directions, typically 3 to 5 minutes, until they float to the surface and are tender but still have a slight bite. Drain immediately and set aside, reserving about 1/4 cup of the pasta water in case you need to thin your sauce later.

Step 2: While the pasta cooks, cut the steak into 1-inch cubes and pat them dry with paper towels. Season the steak pieces generously on all sides with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the steak cubes in a single layer without overcrowding and sear for 3 to 5 minutes, turning occasionally, until a golden-brown crust forms on all sides. The internal temperature should reach about 135°F for medium-rare. Remove the steak to a plate and let it rest while you make the sauce.

Step 3: Reduce the heat to medium and add 4 tablespoons of butter to the same skillet, scraping up any browned bits from the bottom. Once the butter melts and starts to foam, add 5 cloves of minced garlic. Stir constantly for about 1 minute until the garlic turns fragrant and golden but not brown. You’ll know it’s ready when your kitchen smells amazing and the garlic just starts to sizzle. This is crucial because burned garlic will make your sauce bitter.

Step 4: Pour in 1 cup of heavy cream and 3/4 cup of whole milk, stirring to combine everything smoothly. Let the mixture come to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until it reduces slightly and thickens enough to coat the back of a spoon. You’ll notice the sauce take on a velvety texture and it should be thick enough that when you drag a spoon through it, it leaves a trail.

Step 5: Add the parmesan cheese in three batches, stirring continuously after each addition until it melts completely into the sauce. Adding it gradually prevents clumping and creates a smooth, creamy consistency. Taste and adjust the seasoning with additional salt and pepper if needed. Pro tip: if your sauce seems too thick at this point, add a splash of that reserved pasta water to loosen it to your desired consistency.

Step 6: Return the seared steak and cooked tortellini to the skillet with the creamy sauce. Using tongs or a large spoon, gently toss everything together for about 2 minutes, ensuring each piece of tortellini and every steak bite gets coated in that luscious garlic cream sauce. The residual heat will warm everything through perfectly without overcooking the steak.

Step 7: Remove from heat and transfer to serving plates or a large serving bowl. Sprinkle with freshly chopped parsley for a pop of color and freshness, add cracked black pepper for extra dimension, and finish with red pepper flakes if you like a little heat. Serve immediately while everything is hot and the sauce is at its creamiest.

Perfect Pairings for Cracked Garlic Steak Tortellini

This rich, creamy pasta dish pairs beautifully with lighter sides that provide textural contrast and help balance the richness of the cream sauce.

Garlic Bread Rolls: A classic pairing that’s perfect for soaking up every last drop of that incredible cream sauce. The crispy, buttery bread adds a satisfying crunch that contrasts beautifully with the tender pasta and steak.

Mixed Green Salad with Tangy Vinaigrette: The acidity and freshness from a simple salad dressed with lemon or balsamic vinaigrette cuts through the richness of the cream sauce and provides a refreshing palate cleanser between bites.

Sheet Pan Garlic Butter Chicken and Veggies: If you’re feeding a crowd, roasted vegetables like broccoli, asparagus, or Brussels sprouts add nutritional balance and their caramelized edges bring a slightly sweet, earthy flavor that complements the savory garlic and parmesan notes in the pasta.

Roasted Potatoes with Baked Feta and Garlic: For an extra-hearty meal, these roasted potatoes echo the garlic flavors in the main dish while adding a Mediterranean twist.

Baked Garlic Parmesan Potato Wedges: Quick-wilted spinach adds a vibrant green element to your plate and echoes the garlic flavors in the main dish without overwhelming it. Plus, it sneaks in some extra nutrition.

Caesar Salad: The creamy, tangy dressing and crisp romaine lettuce work harmoniously with the pasta’s flavor profile, while the anchovies in traditional Caesar dressing add an umami depth that enhances the overall meal.

Storage & Serving Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, which is completely normal. I recommend reheating gently on the stovetop over low heat, adding a splash of milk or cream to restore that silky consistency. Stir frequently to prevent the sauce from breaking or sticking to the pan.

For freezer storage, transfer cooled leftovers to a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating. Note that cream-based sauces can sometimes separate slightly after freezing, but gentle reheating with added liquid usually brings them back together.

For best results, serve this dish immediately after cooking while the sauce is at its creamiest and the steak is perfectly tender. Pro tip: if you’re meal prepping, store the components separately and combine them when reheating for better texture control. This dish is incredibly versatile and can be adapted to suit your preferences. Try swapping the steak for grilled chicken or shrimp, or add fresh spinach or kale directly into the sauce for extra nutrition. The garlic cream sauce is forgiving and welcomes vegetables beautifully.

FAQs

Cracked Garlic Steak Tortellini in Creamhouse Sauce

Tender steak bites and cheese tortellini in a rich garlic cream sauce, ready in 35-40 minutes. Perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 20 oz cheese tortellini fresh or refrigerated
• 1 lb steak sirloin or ribeye, cut into 1-inch cubes
• 1 tsp salt plus more to taste
• 1/2 tsp black pepper plus more to taste
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 4 tbsp butter unsalted
• 5 cloves garlic minced
• 1 cup heavy cream
• 3/4 cup whole milk
• 1 1/4 cups parmesan cheese shredded or freshly grated
• fresh parsley chopped, optional for garnish
• red pepper flakes optional for heat

Equipment

• Large pot
• Large skillet
• Colander
• Tongs or large spoon

Method

 

1. Bring a large pot of generously salted water to a rolling boil. Add cheese tortellini and cook 3 to 5 minutes until tender. Drain and set aside, reserving 1/4 cup pasta water.
2. Cut steak into 1-inch cubes and pat dry. Season with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Heat olive oil in large skillet over medium-high heat until shimmering. Sear steak 3 to 5 minutes until golden-brown on all sides and internal temperature reaches 135°F. Remove to a plate.
3. Reduce heat to medium and melt butter in the same skillet, scraping up browned bits. Add minced garlic and stir constantly for 1 minute until fragrant and golden but not brown.
4. Pour in heavy cream and whole milk, stirring to combine. Simmer 3 to 4 minutes until sauce reduces slightly and coats the back of a spoon.
5. Add parmesan cheese in three batches, stirring continuously after each addition until melted and smooth. Taste and adjust seasoning. Add reserved pasta water if sauce is too thick.
6. Return steak and tortellini to skillet. Toss gently for 2 minutes until everything is coated in sauce and heated through.
7. Remove from heat and serve immediately. Garnish with fresh parsley, cracked black pepper, and red pepper flakes if desired.

Notes

Use fresh or refrigerated tortellini for best texture. Sirloin is leaner and budget-friendly, while ribeye offers extra tenderness. Store leftovers in airtight container for up to 3 days. Reheat gently with a splash of milk or cream. Can freeze for up to 2 months for best quality.