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CRACKED GARLIC STEAK TORTELLINI IN CREAMHOUSE SAUCE BLISS centered hero view, clean and uncluttered
Yesica Andrews

Easy Cracked Garlic Steak Tortellini in Creamhouse Sauce

Experience the comforting delight of this Easy Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss. This 30 minute creamy tortellini steak garlic butter sauce recipe combines tender steak bites with cheesy tortellini in a rich garlic cream sauce, making it a perfect dinner for busy nights or a cheesy tortellini cracked garlic steak skillet meal. Whether you’re craving a restaurant style steak tortellini alfredo cracked garlic dish or a quick buttery garlic steak tortellini, this recipe is your go-to comfort food.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 20 oz cheese tortellini Fresh or refrigerated varieties yield the best texture and taste.
  • 1 lb steak (sirloin or ribeye) Sirloin is leaner or 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.

Method
 

  1. Bring a large pot of salted water to a rolling boil, then add the cheese tortellini and cook until just tender, about 3 to 5 minutes. Drain well and set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Season the steak with salt, black pepper, garlic powder, and smoked paprika, then cook in the skillet until browned on each side, roughly 3 to 5 minutes. Remove the steak from the pan and keep warm.
  3. Reduce the heat to medium and melt the butter in the same skillet. Stir in the minced garlic and cook until fragrant, about 1 minute.
  4. Pour in the heavy cream and whole milk, stirring the mixture together. Let it gently simmer until it thickens slightly, around 3 to 4 minutes.
  5. Slowly whisk in the parmesan cheese until it melts completely and the sauce becomes smooth and creamy. Taste and adjust seasoning if needed.
  6. Return the seared steak pieces and cooked tortellini to the skillet and toss everything to coat evenly with the sauce. Cook together for an additional 2 minutes to blend the flavors.
  7. Sprinkle with chopped parsley, cracked black pepper, and red pepper flakes if you like a bit of heat. Serve the dish immediately while warm.

Notes

  • Store any leftovers covered in an airtight container in the fridge for up to 3 days. When reheating, use a low heat and add a splash of milk to bring back the creamy texture.