Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is basically the culinary equivalent of putting on stretchy pants and ordering happiness. Tender steak, cheesy tortellini, and a silky garlic cream sauce that says I care but not too much. You can totally pretend you planned this for guests or just enjoy it alone on the couch. Either way you win.

If you like riffing on rich pasta dishes, check out this similar take for inspiration Cracked Garlic Steak Tortellini recipe to see another spin on the idea.

Why This Recipe is Awesome

• It looks fancy but cooks fast. Impressing people with little effort is my favorite kind of flex.
• It hits all the comfort food boxes: creamy, garlicky, cheesy, meaty. What else do you want on a Tuesday?
• It is forgiving. Overcook the steak a smidge and the sauce will still save the day. This one is beginner friendly.
• Leftovers reheat like a champ. Lunch tomorrow will feel like a reward.
• IMO it smells like joy and regret in the best possible way. Regret because you will want more than one serving.

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.)

If you like a little extra heat or want a ramen twist later on, you might enjoy this spicy variation for ideas spicy egg ramen with garlic butter sauce.

Step-by-Step Instructions

1. Season the steak. Pat the steak dry and sprinkle both sides with salt, black pepper, garlic powder, and a pinch of smoked paprika. Let it rest at room temp for 10 minutes so the flavors settle.
2. Boil the tortellini. Cook the tortellini according to package directions until al dente. Drain and set aside, reserving a splash of pasta water.
3. Sear the steak. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Sear the steak 2 to 4 minutes per side depending on thickness and desired doneness. Transfer to a cutting board and let rest 5 minutes.
4. Slice the steak. Slice the steak thinly across the grain so each bite stays tender and easy to eat.
5. Make the garlic base. In the same skillet reduce heat to medium and add 4 tbsp butter. Once melted add the minced garlic and cook 30 to 45 seconds until fragrant but not brown.
6. Build the cream sauce. Pour in 1 cup heavy cream and 3 4 cup whole milk. Stir and bring to a gentle simmer while scraping any browned bits from the pan for extra flavor.
7. Add cheese. Stir in 1 1 4 cups parmesan gradually until the sauce becomes smooth and thick enough to coat a spoon. Taste and adjust salt and pepper.
8. Combine pasta and steak. Toss the cooked tortellini into the sauce with a splash of reserved pasta water if it needs loosening. Add the sliced steak and mix gently to combine.
9. Finish and season. Add a pinch of red pepper flakes if you want heat. Sprinkle chopped parsley and a little cracked black pepper on top for freshness and texture.
10. Serve immediately. Plate generous portions and watch faces light up or your own mood improve instantly.

Common Mistakes to Avoid

• Overcrowding the pan when searing the steak. You want a good crust not a sad steamed steak.
• Letting garlic brown. Burnt garlic tastes bitter and ruins vibes. Cook it just until aromatic.
• Skipping the rest after cooking steak. Cutting right away leaks the juices and makes it dryer.
• Adding cheese too fast. Dumping it in will clump. Stir it in gradually until silky.
• Forgetting to taste. Salt and pepper adjust everything. Taste the sauce before plating.
• Using low fat milk instead of whole milk or heavy cream. You can, but the sauce loses luxury status fast.

Alternatives & Substitutions

• No steak mood? Use sliced rotisserie chicken or cooked mushrooms for a veggie-friendly twist. Both soak up the sauce nicely.
• No heavy cream? Use all whole milk plus an extra 2 tbsp butter and a teaspoon of cornstarch to thicken. It works in a pinch but the sauce will be a tad less indulgent.
• Short on parmesan? Mix Parmesan with Pecorino or Asiago. The saltiness varies so taste as you go.
• Want lower calories? Swap tortellini for whole wheat pasta or use fewer tortellini and add roasted veggies like zucchini and bell peppers for bulk.
• Out of fresh garlic? Use 1 tsp garlic powder plus a pinch of garlic salt, but fresh is way better IMO.

If you want a different beef and pasta idea try this beef and rotini in garlic parmesan sauce for another cozy dinner option.

FAQ (Frequently Asked Questions)

• Can I use frozen tortellini instead of fresh? Sure why not. Frozen works great. Just follow the package timing and avoid overcooking.
• How do I know when the steak is done? Want medium rare? Aim for an internal temp of about 130 to 135 F. You can eyeball if you know your steak but a thermometer keeps you honest.
• Can I make this ahead? You can prep components. Cook the steak and tortellini ahead and warm gently in the sauce before serving. Avoid reheating aggressively or the pasta gets mushy.
• Is there a vegetarian version? Yes swap steak for hearty mushrooms or roasted cauliflower and follow the same method. Still decadent.
• Can I freeze leftovers? The sauce can separate when frozen and reheated, but it still tastes fine. I recommend eating leftovers within 2 days for best texture.
• Margarine instead of butter? Technically yes but why hurt your soul like that? Butter does more for flavor and mouthfeel.
• Want it spicy? Add extra red pepper flakes or a dash of hot sauce at the end for an easy kick.

Final Thoughts

You just made a dish that tastes like effort but took way less time than a full Netflix series. This meal balances fancy vibes and lazy chef energy perfectly. Serve it when you want to impress people or when you want to treat yourself after a long week. FYI the leftovers may cause serious daydreaming.

Now go impress someone or just yourself with your new culinary skills. You earned it. Try not to eat the whole pot standing at the stove but no judgment if you do.

Conclusion

If you want more inspiration or to share this exact vibe with friends check out this full write up for extra context and pretty pictures Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss and then get cooking.

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

---

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

Print Recipe

Pin Recipe

Description

A quick and delicious pasta dish with tender steak, cheesy tortellini, and a silky garlic cream sauce, perfect for impressing guests or enjoying alone.

---

Ingredients

Scale 1x2x3x

• 20 oz cheese tortellini
• 1 lb steak (sirloin or ribeye)
• Salt
• Black pepper
• Garlic powder
• Smoked paprika
• 2 tbsp olive oil
• 4 tbsp butter
• 5 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup whole milk
• 1 1/4 cups parmesan, shredded or freshly grated
• Parsley, chopped (optional)
• Red pepper flakes (optional)
• Cracked black pepper (optional garnish)

---

Instructions

1. Season the steak with salt, black pepper, garlic powder, and smoked paprika. Let it rest for 10 minutes.
2. Cook the tortellini according to package directions until al dente. Drain and set aside, reserving a splash of pasta water.
3. Heat olive oil in a skillet over medium-high heat. Sear the steak for 2 to 4 minutes per side. Let it rest for 5 minutes.
4. Slice the steak thinly across the grain.
5. In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook until fragrant.
6. Add heavy cream and whole milk to the skillet, stirring until it simmers.
7. Gradually stir in parmesan until the sauce is smooth.
8. Toss the cooked tortellini in the sauce with reserved pasta water, then add the sliced steak.
9. Add red pepper flakes, chopped parsley, and cracked black pepper before serving.
10. Serve immediately and enjoy!

Notes

For a vegetarian version, substitute the steak with mushrooms or roasted cauliflower. Leftovers reheat well, but consume within 2 days for best texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 6g
• Sodium: 700mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 90mg

Keywords: garlic steak, tortellini, cream sauce, comfort food, quick dinner