Dinner

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss Recipe

Name: Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
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 (Brightens the dish.); red pepper flakes (For a spicy kick.); cracked black pepper (Elevates the flavor.)

Byreem everly February 9, 2026February 9, 2026

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Introduction

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a decadent and satisfying dish that combines tender steak, cheesy tortellini, and a rich garlic cream sauce. Ready in just 30 minutes, this recipe is perfect for a comforting weeknight dinner or a special occasion.

A close-up of a white plate filled with creamy beige sauce as the base layer, thick and speckled with black pepper and chopped green herbs. On top, there are several pieces of seared beef medallions with a dark brown, grilled texture and glossy cream sauce drizzled over them. Surrounding and mixed with the beef, there are yellow tortellini pasta pieces with smooth texture and slightly browned edges, also covered in the creamy sauce and sprinkled lightly with green herbs and black pepper. The white marbled surface is barely visible around the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

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.)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium-high heat. Season the steak with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3-5 minutes per side until browned to your liking. Remove the steak from the skillet and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Step 4: Pour in the heavy cream and whole milk, stirring to combine. Let the mixture simmer gently for 3-4 minutes until it thickens slightly.
Step 5: Gradually whisk in the parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning if needed.
Step 6: Slice or chop the seared steak as desired and return it along with the cooked tortellini to the skillet. Toss gently to coat everything in the cream sauce, cooking for another 2 minutes to combine flavors.
Step 7: Garnish with chopped parsley, cracked black pepper, and red pepper flakes if you like a bit of heat. Serve immediately while warm.

Tips & Variations

Use fresh cheese tortellini for the best texture, but refrigerated or frozen works well too.
For a richer sauce, add a splash of white wine before the cream.
Swap the steak for chicken or mushrooms for a different protein option.
Add spinach or sun-dried tomatoes for extra color and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream if the sauce becomes too thick.

How to Serve

A close-up of a white plate filled with four layers: the first layer is a creamy light brown sauce with a smooth texture covering the bottom, the second layer consists of yellow tortellini pasta scattered evenly, the third layer shows medium to large chunks of browned meat placed over the pasta, and the top layer has a drizzle of the creamy sauce along with small green herb bits sprinkled evenly, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of tortellini?

Yes, any stuffed pasta or small shapes like ravioli or gnocchi will work well with this sauce. Just adjust cooking times accordingly.

How do I know when the steak is cooked properly?

Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium. Let the steak rest before slicing to retain juices.

reem everly