Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Introduction
This cozy skillet dish brings together seared steak, pillowy cheese tortellini, and an indulgent creamhouse sauce for an easy weeknight showstopper. The garlic is cracked and toasted to perfume the sauce while parmesan melts into a silky blanket that hugs every bite. Ready in under an hour, it balances comfort with a touch of restaurant flair. If you love creamy pasta dinners, you might also enjoy this hearty chicken enchiladas with dreamy white sauce for another weeknight favorite.

Why This Recipe Is a Great Choice

This recipe is ideal when you want something impressive without hours in the kitchen. Fresh or refrigerated tortellini cooks quickly and gives you a tender texture that soaks up the creamhouse sauce. Searing the steak in a hot pan builds a savory crust that contrasts with the silky sauce and soft pasta. The garlic is the star aroma and transforms simple cream and parmesan into something deeply satisfying. It’s flexible too swap in sirloin for a leaner cut or ribeye for more richness. A sprinkle of parsley and cracked pepper at the end brightens every forkful.

Flavor and Texture

Expect a luxurious mouthfeel from the heavy cream and butter, moderated by whole milk so the sauce is rich but not cloying. The parmesan adds nutty, savory umami that pulls the dish together. Steak brings a meaty, slightly charred bite while tortellini offers a tender, chewy counterpoint. Cracked garlic gives bursts of roasted garlic flavor throughout, and smoked paprika provides a subtle smoky warmth. A pinch of red pepper flakes adds optional heat to wake up the flavors without overwhelming them.

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.)

Step by Step Instructions

1. Season steak on both sides with salt, black pepper, garlic powder, and smoked paprika.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Sear the steak 3 to 4 minutes per side for medium rare, adjusting time for thickness.
4. Transfer steak to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
5. Cook tortellini according to package instructions until al dente, drain and set aside.
6. In the same skillet, reduce heat to medium and add butter to melt.
7. Add minced garlic and cook 30 to 45 seconds until fragrant but not browned.
8. Pour in heavy cream and whole milk, stirring to combine and simmer gently for 2 to 3 minutes.
9. Stir in parmesan until melted and the sauce is smooth; season with salt and cracked black pepper to taste.
10. Add cooked tortellini and sliced steak to the skillet and gently toss to coat in the sauce.
11. Finish with chopped parsley and a pinch of red pepper flakes if using, then serve immediately.

Tips for Best Results

Use fresh or refrigerated tortellini when possible for the best texture and faster cook time. Pat the steak dry before seasoning so you get a better sear and a deeper crust. Don’t rush the sauce — a gentle simmer helps the parmesan melt smoothly rather than clumping. If the sauce thickens too much, thin with a splash of reserved pasta water or additional milk. For a flavor lift, let the sauce rest off the heat for a minute before tossing with pasta and steak, and check out our Cajun garlic chicken rotini skillet for another garlic-forward pasta twist.

Storage and Make Ahead

Store cooled leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat with a splash of milk to loosen the sauce and avoid breaking the cream. You can cook the tortellini and slice the steak ahead of time, then finish the sauce and combine everything when ready to serve. Avoid freezing the dressed dish, as cream sauces can separate when thawed.

Final Thought

This cracked garlic steak tortellini is pure comfort with a hint of elegance simple techniques deliver big flavor. It’s perfect for feeding a crowd or treating yourself to a cozy night in. With quick prep and forgiving steps, it’s a reliable recipe to keep in your weeknight rotation.

Conclusion

For the original recipe inspiration and measurements, visit the full recipe page at Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss.

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