Cracked Garlic Steak Tortellini

This Cracked Garlic Steak Tortellini in Creamhouse Sauce is designed to transform busy weeknights into a comforting Italian feast in just 30 minutes. It combines tender seared steak with pillowy cheese tortellini, all wrapped in a luscious garlic cream sauce that feels indulgent without the fuss.

I first tried this recipe on a cold evening when I needed comfort food fast and now it’s become a go-to whenever I want something hearty but easy to make.

Gather Your Ingredients

• Cheese tortellini: about twenty ounces Fresh or refrigerated types hold their shape and taste better after cooking
• One pound steak such as sirloin or ribeye: Sirloin works well if you want leaner meat while ribeye offers more tenderness
• Salt: essential to bring out the natural flavors
• Black pepper: for subtle heat and depth
• Garlic powder: adds a warm garlic undertone even before fresh garlic gets added
• Smoked paprika: gives a smoky dimension that lifts the steak flavor significantly
• Two tablespoons olive oil: needed for searing the steak well
• Four tablespoons butter: forms the creamy sauce's rich base
• Five cloves garlic minced fresh: for aromatic richness and garlic punch
• One cup heavy cream: creates the velvety smooth consistency that coats the pasta and steak perfectly
• Three quarters cup whole milk: balances the cream to keep it from being too dense
• One and one quarter cups parmesan shredded or freshly grated: Parmesan adds a salty umami boost that makes the sauce irresistible
• Chopped parsley: optional for brightness and color on top
• Red pepper flakes: optional for those who want a spicy kick
• Cracked black pepper: optional garnish that adds a fresh bite at the end

How to Make It

Cook the Tortellini:

Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions usually about three to five minutes until tender but still firm. Drain thoroughly and set aside so it does not get soggy.

Season and Sear the Steak:

Heat olive oil in a large skillet over medium-high heat until shimmering. Meanwhile season both sides of steak thoroughly with salt black pepper garlic powder and smoked paprika. Place steak in hot skillet and sear for about three to five minutes on each side until nicely browned and caramelized. Remove steak from pan and let rest while you prepare the sauce.

Prepare the Garlic Cream Sauce:

In the same skillet reduce heat to medium and melt butter. Add minced garlic and sauté just about one minute until fragrant but not browned. This step ensures the garlic flavor comes through without bitterness.

Create the Cream Sauce:

Pour in heavy cream and whole milk and stir well to combine with the garlic butter. Let the mixture simmer gently for three to four minutes or until it begins to thicken slightly. Stir occasionally to prevent sticking.

Incorporate the Cheese:

Gradually add the parmesan cheese into the cream mixture whisking constantly until fully melted into a smooth sauce. Taste and adjust salt and pepper if needed.

Combine the Ingredients:

Slice the rested steak into bite-size pieces. Return the steak and cooked tortellini into the skillet with the cream sauce. Toss everything together gently for about two minutes ensuring that the pasta and steak are well coated and heated through.

Garnish and Serve:

Sprinkle with chopped parsley cracked black pepper and red pepper flakes if using. Serve immediately to enjoy the creamy sauce at its best.

The smoked paprika was a game changer for me. It adds a smokiness that even my picky eaters notice and love without overwhelming the garlic cream sauce. I remember making this for a casual dinner party and the combination of tender steak and creamy tortellini got compliments all around.

Flavor Boosters

Use half-and-half instead of heavy cream and milk if you prefer a lighter sauce but keep an eye on thickness as it may be thinner. Add chopped sun-dried tomatoes to the sauce for a bright punch in spring and summer. Include spinach or kale towards the end of cooking for an extra dose of greens in colder months.

Serving Suggestions

Serve alongside a crisp green salad for freshness. Add a side of steamed or roasted vegetables such as asparagus or broccoli for balance. A squeeze of fresh lemon juice on top just before serving brightens the dish beautifully.

Creative Twists

Swap steak for chicken breast or thighs sliced thin for a similar protein but different flavor profile. Tortellini is a traditional Italian filled pasta originally from the Emilia-Romagna region and often filled with cheese or meat. Incorporating garlic and smoked paprika gives this classic an updated twist reflecting a fusion of Italian and smoky influences.

This recipe combines ease and flavor beautifully and is sure to become a weeknight favorite. Enjoy the rich garlic cream sauce paired with tender steak and tortellini.

Recipe FAQs

→ What cut of steak works best for this dish?

Sirloin offers a leaner option, while ribeye provides tenderness and rich flavor, both suited for quick searing.

→ How should the tortellini be cooked for best texture?

Boil cheese tortellini in salted water until al dente, usually 3-5 minutes, then drain thoroughly.

→ Can I make the garlic cream sauce ahead of time?

While the sauce is best fresh, you can prepare it in advance and gently reheat, stirring to maintain smoothness.

→ What garnishes enhance the final dish?

Chopped parsley, cracked black pepper, and red pepper flakes add brightness, spice, and visual appeal.

→ Is there a way to lighten the cream sauce?

Using whole milk along with heavy cream balances richness without sacrificing texture or flavor.