Name: Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 20 oz cheese tortellini (Fresh or refrigerated) (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.)

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a rich, savory pasta dish with tender seared steak, soft cheese tortellini, and a silky garlic-parmesan cream sauce. The steak brings a meaty bite, the tortellini gives a pillowy cheese center, and the sauce ties everything together with butter, cream, and sharp parmesan. It’s simple to make but feels special — great for a cozy dinner or an easy date-night meal. The recipe is straightforward and forgiving, so it’s perfect for a weeknight or a weekend treat. If you like bold garlic flavors and creamy textures, try pairing it with a crisp salad, or explore a similar profile like the easy garlic butter steak with parmesan cream sauce for another quick option.

Why You’ll Love This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Big, bold garlic flavor from five cloves plus garlic powder for layered taste.
Steak and tortellini mix gives a satisfying contrast: meaty chew and soft, cheesy pockets.
Creamhouse sauce is rich but easy — no fussy steps or special equipment.
Ready in about 30–40 minutes, great for busy weeknights or last-minute guests.
Flexible: use sirloin for leaner meat or ribeye for extra tenderness.
Leftovers reheat well for lunches, making a filling make-ahead option.
Optional add-ins let you dial spice or herbs up or down without changing the base.
Uses refrigerated or fresh tortellini for a better texture than dried pasta.

What Is Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss?

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a one-pan-forward pasta dish that pairs seared steak slices with cheese tortellini covered in a creamy garlic-parmesan sauce. The taste is rich, garlicky, and savory, with the steak providing depth and the parmesan giving a nutty, salty finish. Texture comes from the contrast between the silky sauce, the tender tortellini, and the slightly crisped edges of seared steak. The cooking method is simple: sear the steak, make the sauce in the same pan, cook or heat the tortellini, then combine. The vibe is comfort food with a touch of elegance — perfect for weeknights, casual dinners, or when you want something indulgent without fuss.

Ingredients for Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

For the Base

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.)

For the Sauce

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.)

To Serve

parsley, chopped (optional) (Brightens the dish.)
red pepper flakes (optional) (For a spicy kick.)
cracked black pepper (optional garnish) (Elevates the flavor.)

Ingredient Notes (Substitutions, Healthy Swaps)

Steak: Use sirloin for a leaner cost-effective cut; ribeye if you want more fat and flavor. You can also swap to flank or skirt steak if thinly sliced against the grain.
Tortellini: Fresh or refrigerated cheese tortellini gives the best texture. Frozen works too; add a minute to cooking time. Dried tortellini will need more cooking time and can change sauce absorption.
Cream & Milk: For a lighter version, swap heavy cream for half-and-half and reduce butter by 1 tablespoon, but the sauce will be thinner. For dairy-free, try canned coconut milk (full fat) and a vegan parmesan, though the flavor will differ.
Parmesan: Freshly grated parmesan melts best. Pre-grated will work but can be drier and slightly grainy.
Seasonings: Keep garlic powder and smoked paprika for the steak rub; smoked paprika adds a subtle smokiness. Adjust red pepper flakes for heat or omit for mild flavor.
Salt: If your parmesan is very salty, reduce added salt in the sauce and at the steak seasoning stage.

Step-by-Step Instructions

Step 1 – Prep and season the steak

Pat the steak dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and a light dusting of smoked paprika.
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Visual cue: The oil should ripple and shimmer but not smoke.

Step 2 – Sear the steak

Sear the steak 2–4 minutes per side depending on thickness and desired doneness (2–3 minutes for medium-rare on thinner cuts, longer for medium). Remove to a cutting board and let rest 5 minutes, then slice thinly against the grain.
Pro cue: Resting lets juices redistribute so the steak stays juicy when sliced.

Step 3 – Cook the tortellini

While the steak rests, cook the 20 oz tortellini according to package directions in salted water until just tender. Drain and set aside. If using refrigerated tortellini, cook until al dente to avoid over-softening in the sauce.
Visual cue: Tortellini should hold shape and be soft but not falling apart.

Step 4 – Build the creamhouse sauce

In the same skillet over medium heat, add 4 tbsp butter. Once melted, add the minced garlic and cook 30–60 seconds until fragrant (do not burn).
Pour in 1 cup heavy cream and 3/4 cup whole milk; stir and bring to a gentle simmer. Let the sauce reduce slightly for 2–3 minutes.
Pro cue: Keep a light simmer — rapid boiling can make cream separate.

Step 5 – Finish the sauce and combine

Lower heat and stir in 1 1/4 cups parmesan until melted and smooth. Season to taste with salt and black pepper. Add the drained tortellini and sliced steak to the pan, stirring gently to coat everything evenly in the sauce. Heat through for 1–2 minutes.
Visual cue: Sauce should cling to tortellini without looking oily or curdled.

Step 6 – Serve

Plate immediately and finish with chopped parsley, a pinch of red pepper flakes if using, and a crack of black pepper.
Pro cue: Add parmesan at the table for extra sharpness and make final salt adjustments after tasting.

Pro Tips for Success

Dry the steak well: moisture blocks searing. Pat it thoroughly before seasoning.
Use a hot pan and preheated oil for a good crust on the steak.
Slice steak against the grain to keep it tender bite after bite.
Don’t overcook tortellini; al dente is best so it holds up in the sauce.
Warm the pan before adding parmesan; adding cheese to a very hot boil can make it clump.
Taste and adjust salt after adding parmesan — it can add a lot of sodium.
If sauce is too thick, thin with a splash of milk or reserved pasta water.
If sauce separates, remove from heat and whisk in a small pat of cold butter to bring it back together.

Flavor Variations

Optional — Lemon-Herb Brightness: Stir in 1 tsp lemon zest and 1 tbsp chopped parsley at the end for a fresher finish.
Optional — Mushroom Boost: Sauté 6–8 oz sliced mushrooms after searing steak and before making the sauce; remove and add back with the tortellini.
Optional — Spicy Kick: Add 1/2 tsp cayenne to the steak rub or increase red pepper flakes at the end.
Optional — Spinach Fold-In: Stir 2 cups fresh baby spinach into the hot sauce until wilted for extra greens.
Optional — Cheesy Upgrade: Swap 1/4 cup parmesan for pecorino romano for a sharper, saltier profile.
Optional — Bacon Swap (if OK): For those who eat pork, crispy bacon bits can be sprinkled on top as a garnish (not included in base recipe).

Serving Suggestions

Serve with a simple green salad dressed with lemon vinaigrette to cut the richness.
Pair with roasted or steamed vegetables like broccoli or asparagus.
Offer crusty bread or garlic bread to mop up extra sauce.
For a lighter plate, serve smaller portions of pasta with a larger side salad and grilled veggies.
Great for dinner parties: plate in shallow bowls and garnish each with parsley and cracked pepper.
A glass of non-alcoholic sparkling beverage or iced tea balances the creaminess.

Make-Ahead, Storage & Reheating

Make-ahead: Cook the steak and tortellini separately and store chilled; reheat and assemble sauce just before serving. Keep sauce cool and reheat gently.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently on the stove over low heat with a splash of milk to loosen the sauce. Microwave in short bursts, stirring in between and adding a little milk if the sauce has tightened.
Texture note: Cream sauces thicken when chilled; gently thin with milk or a little reserved pasta water when reheating to restore creaminess.

Storage and Freezing Instructions

Freezing is not ideal for this dish because cream and cheese sauces can separate and become grainy after freezing and thawing.
If you must freeze, store cooked tortellini and steak separately from the sauce in airtight freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator and reheat slowly with added milk to restore texture.
A better approach: freeze just the steak (for use in other dishes) and prepare sauce fresh when ready.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 820 | 43 g | 54 g | 47 g | 2 g | 980 mg

Estimates vary by brands and portions.

FAQ About Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Q: My sauce is too thick. How do I thin it?
A: Add a splash of whole milk or reserved pasta water and stir over low heat until it reaches your desired consistency.

Q: The sauce looks curdled. What went wrong?
A: Likely overheated. Remove from heat and whisk in a small cold pat of butter or a splash of milk to bring it back together.

Q: How do I keep the steak tender?
A: Don’t overcook it. Slice against the grain and rest it 5 minutes after searing to lock in juices.

Q: Can I use frozen tortellini?
A: Yes. Cook frozen tortellini per package directions and add a minute or two to ensure it’s heated through before combining with the sauce.

Q: How long can leftovers stay in the fridge?
A: Eat within 3 days for best taste and safety.

Q: I want less cream — can I reduce it?
A: Yes, reduce heavy cream to 1/2 cup and increase milk to 1 cup, but the sauce will be lighter and less velvety.

TastyInspo Notes

Finish with a quick crack of fresh black pepper for a final aromatic depth.
Add a small sprinkle of extra parmesan right before serving for a cleaner, sharper flavor at the table.
Use warm plates when serving to keep the sauce from cooling and thickening too fast.
If you want a showy presentation, slice steak and fan the slices over the tortellini in the center of the bowl.
For a restaurant-style touch, drizzle a tiny thread of quality olive oil over each serving.

Troubleshooting

Bland flavor: Add a pinch more salt, extra parmesan, or a splash of lemon to brighten it up.
Sauce too thin: Simmer a few minutes to reduce, then finish with extra parmesan to thicken slightly.
Pasta mushy: Next time, cook tortellini one minute less than package directions and finish in the sauce.
Steak overcooked: Reduce sear time and check with a meat thermometer (130°F for medium-rare). Resting helps preserve juiciness.
Burnt garlic: Cook garlic over medium heat and remove immediately if it browns; burnt garlic is bitter and should be discarded.
Cheese clumps: Grate parmesan fresh and add off-heat or over low heat to prevent clumping.

Final Thoughts

This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss brings bold garlic, tender steak, and creamy parmesan together into a simple but impressive meal. It’s forgiving, quick, and perfect for nights when you want comfort and flavor with minimal fuss. Try the recipe as written, then tweak with the optional variations to make it your own. For more recipe ideas in the same comforting vein, check the Recipe Index | Zoe Dishes.