A quick look at this creamy garlic steak tortellini
This dish pairs seared steak and cheese tortellini in a rich, garlicky cream sauce. It cooks fast and feels special enough for guests or a cozy weeknight. If you like hearty, saucy pasta dishes, you might also enjoy this simple sweet treat idea: Amazing Cinnamon Roll Bliss Bars.
What makes this recipe stand out
You get big flavor with little fuss. The cracked garlic and butter create a silky sauce that clings to each tortellini. Searing the steak adds a smoky bite, while parmesan brings savory depth. This recipe uses common ingredients and cooks in about 30–40 minutes, so it’s easy for busy nights or a relaxed dinner with friends.
How to build the Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Below is a clear, stepwise method you can follow from start to finish. Read through once, then cook.
Ingredients you’ll need
- 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.)
Step-by-step cooking directions
- Season the steak on both sides with salt, black pepper, garlic powder, and a pinch of smoked paprika. Let it sit for 5–10 minutes.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Sear the steak 2–4 minutes per side (time depends on thickness) until you get a brown crust. Cook to about 5–10°F below your target temp since it will rest. Remove steak and let rest on a cutting board.
- While steak rests, bring a pot of salted water to a boil and cook tortellini according to package directions. Drain and set aside.
- In the same skillet, lower heat to medium and add 4 tablespoons butter. When butter melts, add minced garlic and sauté 30–60 seconds until fragrant—don’t burn it.
- Pour in 1 cup heavy cream and 3/4 cup whole milk. Stir and bring to a gentle simmer.
- Add 1 1/4 cups shredded parmesan a little at a time. Whisk until smooth. If sauce gets too thick, add a splash of milk or reserved pasta water to loosen.
- Taste and season with salt, black pepper, and a pinch of smoked paprika if desired. Add red pepper flakes for heat.
- Slice the rested steak thinly across the grain.
- Add drained tortellini to the sauce and gently toss to coat. Fold in sliced steak just to warm it through.
- Plate, garnish with chopped parsley and a grind of cracked black pepper. Serve immediately.
Simple ways to serve this creamy steak tortellini
Serve hot in shallow bowls so the sauce stays with the pasta. A green salad or quick sautéed greens cut the richness. If you want a hands-on dinner idea, try a sandwich-inspired side like the flavor-packed Cheesesteak Bread with Sautéed Peppers.
How to store leftover tortellini with steak
Cool leftovers quickly, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of milk to loosen the sauce, or microwave in short bursts stirring between each. Freezing is possible but may change pasta texture; freeze only if needed, up to 2 months.
Practical tips for the best result
- Use fresh or refrigerated tortellini for the best texture.
- Don’t overcrowd the skillet when searing the steak to get a good crust.
- Let the steak rest before slicing so juices redistribute.
- Add cheese off heat to avoid grainy sauce from overheating.
- Save a little pasta water if the sauce needs thinning.
Flavor twists and variations
- Swap steak for chicken breast or shrimp for a lighter version.
- Stir in baby spinach at the end for more greens.
- Use smoked gouda or Asiago for a different cheese profile.
- Add mushrooms in step 5 for extra umami.
Nutrition snapshot (approximate)
Per serving (recipe makes about 4 servings):
- Calories: ~800 kcal
- Protein: ~40–45 g
- Fat: ~55–65 g
- Carbohydrates: ~40–50 g
Values are estimates and will vary by brands and cuts used.
Family-friendly serving ideas
- Serve smaller portions with steamed broccoli for kids.
- Let kids add their favorite toppings—extra cheese or a light sprinkle of red pepper flakes.
- Pair with garlic bread for a comfort meal night.
What to pair this dish with
Pair this rich pasta with bright, acidic sides:
- Simple green salad with lemon vinaigrette.
- Roasted asparagus or green beans.
- A light red wine or a crisp white like Pinot Grigio.
If you want a sweet finish, a small, cozy cake like a butter-pecan treat can be comforting after this hearty main.
Frequently asked questions
Q: Can I use frozen tortellini?
A: Yes. Thaw or follow package instructions. Fresh or refrigerated gives the best texture, but frozen works fine.
Q: How do I avoid a grainy sauce?
A: Add cheese off the heat and stir gently. Don’t boil the cream after adding parmesan.
Q: Can I make this ahead?
A: You can cook components ahead (steak and tortellini), cool, and finish the sauce when ready. Reheat gently to combine.
Q: Is there an easy way to reheat leftovers?
A: Warm in a skillet with a splash of milk or broth over low heat, stirring until hot.
Q: What cut of steak is best?
A: Sirloin is lean and affordable. Ribeye is richer and more tender.
Conclusion
If you make a lot of recipes and want more ideas, check the full Recipe Index | Zoe Dishes. For tips on making sauces with extra body, see this guide to a simple Sauce with Gelatin. To learn more about the source of some inspiration and other recipes, visit About | Zoe Dishes.
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Ingredients
Main 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
Preparation
- Season the steak on both sides with salt, black pepper, garlic powder, and a pinch of smoked paprika. Let it sit for 5–10 minutes.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Sear the steak 2–4 minutes per side until you get a brown crust, then remove steak and let rest on a cutting board.
- While the steak rests, bring a pot of salted water to a boil and cook tortellini according to package directions. Drain and set aside.
Cooking
- In the same skillet, lower heat to medium and add 4 tablespoons butter. When the butter melts, add minced garlic and sauté for 30–60 seconds until fragrant.
- Pour in 1 cup heavy cream and 3/4 cup whole milk. Stir and bring to a gentle simmer.
- Add 1 1/4 cups shredded parmesan a little at a time. Whisk until smooth. If the sauce gets too thick, add a splash of milk or reserved pasta water to loosen.
- Taste and season with salt, black pepper, and a pinch of smoked paprika if desired. Add red pepper flakes for heat.
- Slice the rested steak thinly across the grain.
- Add drained tortellini to the sauce and gently toss to coat. Fold in sliced steak just to warm it through.
- Plate, garnish with chopped parsley and a grind of cracked black pepper. Serve immediately.
