I still remember the first time I seared a ribeye, sliced it thin, and tossed it through pillowy cheese tortellini—every bite felt indulgent but totally doable for a weeknight. This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss pairs a rich, garlicky cream sauce with perfectly seared steak for a dinner that looks restaurant-level but cooks up in under an hour. If you like bold, comforting pasta dishes that come together quickly, this one’s for you — and for more crowd-pleasing pasta dinners try this collection of delicious dinner recipes to keep the inspiration flowing.
Why you’ll love this dish
This meal balances richness and ease. Tender steak gives meaty depth, fresh or refrigerated cheese tortellini offers quick cook time and luxurious texture, and the garlic-parmesan cream ties everything together into a single-skillet comfort bowl. It’s elegant enough for guests but simple enough for a busy weeknight.
“The sauce is unbelievably silky and the cracked garlic gives it a real punch—enough to feel special but not fussy.” — home-cook review
Reasons to make this tonight:
- Fast, satisfying: total hands-on time is about 30–40 minutes.
- Versatile: use sirloin for leanness or ribeye for extra tenderness.
- Crowd-pleasing: kids and adults both love creamy, cheesy pasta.
- Minimal equipment: one skillet, a pot for pasta, and a cutting board.
If you want other easy weeknight dinners that deliver the same comfort without the fuss, check this roundup of easy weeknight dinners for ideas.
Preparing Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Step-by-step overview — what you’ll do before you start:
- Season and sear the steak hot and fast, then rest and slice thin.
- Cook tortellini al dente in salted water; reserve pasta water.
- Make the creamhouse sauce in the same skillet: butter, garlic, cream + milk, then Parmesan to finish.
- Toss tortellini and steak slices into the sauce, adjust seasoning, garnish, and serve.
This short roadmap helps you time steps so the pasta finishes while the sauce comes together. If you prefer, you can prepare the garlic and grate cheese ahead to speed things up—see more family-friendly dinner ideas at family-friendly dinner ideas.
What you’ll need
- 20 oz cheese tortellini (fresh or refrigerated gives best texture; frozen works in a pinch)
- 1 lb steak (sirloin or ribeye). Sirloin = leaner; ribeye = richer and more forgiving.
- Kosher salt and freshly ground black pepper
- Garlic powder (lightly, for steak rub)
- Smoked paprika (adds warmth and color)
- 2 tbsp olive oil (for searing)
- 4 tbsp butter (unsalted preferred; creates sauce base)
- 5 cloves garlic, minced (use more or less to taste)
- 1 cup heavy cream (for velvety richness)
- 3/4 cup whole milk (lightens the cream slightly)
- 1 1/4 cups Parmesan, shredded or freshly grated (freshly grated melts best)
- Parsley, chopped (optional, for brightness)
- Red pepper flakes (optional, for heat)
- Cracked black pepper (optional garnish)
Substitution notes:
- For lower fat, swap heavy cream for half-and-half but reduce milk slightly and accept a thinner sauce.
- Use pre-grated Parmesan in a pinch, though fresh-grated blends and melts better.
- Gluten-free tortellini can be used; cook according to package directions.
Step-by-step instructions
- Prep the steak: Pat steak dry. Season both sides with salt, pepper, a light dusting of garlic powder, and smoked paprika. Let rest at room temperature 15–20 minutes if time allows (this helps even cooking).
- Boil the tortellini: Bring a large pot of salted water to a rolling boil. Cook tortellini until just al dente (usually 3–5 minutes for fresh; check package for refrigerated/frozen). Reserve 3/4 cup pasta water, then drain and set aside.
- Sear the steak: Heat a large skillet (cast iron preferred) over medium-high to high heat until very hot. Add 2 tbsp olive oil. Sear steak 2–4 minutes per side depending on thickness for medium-rare (aim for 130–135°F internal). For medium, add ~2 more minutes total. Remove steak and rest 5–10 minutes before slicing thin across the grain.
- Build the sauce: Reduce heat to medium. In the same skillet, add 4 tbsp butter. When melted, add minced garlic and cook 30–45 seconds until fragrant (do not let it brown). Pour in 1 cup heavy cream and 3/4 cup whole milk. Stir and bring to a gentle simmer; do not boil aggressively.
- Thicken and season: Simmer the cream mixture 3–5 minutes until slightly thickened. Stir in 1 1/4 cups Parmesan a handful at a time until smooth. If the sauce is too thick, add reserved pasta water 1–2 tbsp at a time to reach desired consistency. Taste and adjust salt and pepper.
- Combine: Add drained tortellini to the skillet and gently toss to coat in the sauce. Slice steak thinly and fold into pasta, letting it warm through for 1–2 minutes.
- Finish and serve: Sprinkle chopped parsley and a pinch of red pepper flakes if using. Finish with a crack of black pepper and extra Parmesan as desired.
Timing tips: While tortellini cooks, sear the steak—this parallel workflow keeps total time low. Resting the steak is essential for juiciness and easier slicing.
Best ways to enjoy it
- Plate it in shallow bowls so the sauce sits beneath the tortellini and steak slices.
- Garnish with chopped parsley and extra cracked pepper for visual contrast.
- Side pairings: a crisp arugula salad with lemon vinaigrette, roasted asparagus, or garlic bread to mop up sauce.
- Wine pairing: a medium-bodied red (like Sangiovese) or a rich Chardonnay pairs nicely. For beer, an amber ale works well.
Storage and reheating tips
- Refrigerate: Store in an airtight container for up to 3–4 days.
- Reheat stovetop: Gently reheat in a skillet over medium-low with a splash of milk or cream (1–2 tbsp) to loosen the sauce; stir frequently to avoid graininess.
- Microwave: Cover and heat in 30–45 second intervals, stirring between bursts; add a small splash of milk if dry.
- Freezing: You can freeze leftovers up to 2 months, but cream sauces can separate. To freeze, cool completely, store in a freezer-safe container, and reheat slowly on the stove, whisking to recombine. Note: texture may be slightly altered after freezing—best fresh.
- Food safety: Reheat to at least 165°F and discard any leftovers left at room temperature more than 2 hours.
Pro chef tips
- High heat for searing: A screaming-hot pan gives the best crust on steak. Let oil shimmer before adding the meat.
- Don’t overcook garlic: Cook just until aromatic—browned garlic turns bitter.
- Use reserved pasta water: Starchy water helps emulsify and thin the sauce without watering it down.
- Grate cheese fresh: Pre-grated cheese contains anti-caking agents that can prevent smooth melting.
- Slice against the grain: This shortens muscle fibers and makes the steak feel more tender.
- Control salt: Parmesan is salty—season progressively and taste before adding extra salt.
Creative twists
- Protein swaps: Use grilled chicken breast, shrimp, or sliced pork tenderloin instead of steak.
- Veg-forward: Stir in sautéed mushrooms, spinach, or cherry tomatoes for more vegetables.
- Spicy version: Add more red pepper flakes or a pinch of cayenne to the sauce.
- Lighter option: Substitute half-and-half for heavy cream and use less butter; serve with roasted vegetables.
- Vegetarian: Replace steak with pan-seared tofu or roasted portobello mushrooms and use vegetarian Parmesan-style cheese.
FAQ – Your questions answered
Q: How long does this take from start to finish?
A: About 30–45 minutes total, depending on steak thickness and whether you prep ingredients ahead.
Q: Can I use frozen tortellini?
A: Yes—cook according to package directions and add a minute or two if needed to reach al dente. Keep an eye so it doesn’t overcook.
Q: What internal temperature should the steak be?
A: For medium-rare aim for 130–135°F; medium about 140–145°F. Always rest the steak 5–10 minutes—carryover cooking will raise the temp a few degrees.
Q: Can I make the sauce ahead of time?
A: You can make the sauce and refrigerate up to 24 hours, but reheat gently with a splash of milk to restore creaminess. Combine with freshly cooked tortellini and sliced steak when serving.
Q: Is this freezer-friendly?
A: You can freeze leftovers, but cream sauces may separate slightly after thawing. Reheat slowly and whisk to recombine; texture is best when eaten fresh.
Q: I don’t have Parmesan—what else works?
A: Pecorino Romano is an option for a saltier, sharper finish. A milder Asiago can also work but adjust salt accordingly.
Q: How can I thicken the sauce if it’s too thin?
A: Simmer gently to reduce it; add a small slurry of cornstarch and water (1 tsp cornstarch mixed with 1 tbsp water) and whisk in, cooking a minute until thickened.
Final thoughts
Give this recipe a try the next time you want comfort-food flair without the fuss—leave a comment if you swapped proteins or added a favorite vegetable. Enjoy that creamy, garlicky bliss!
Cracked Garlic Steak Tortellini
Ingredients
Method
- Pat steak dry. Season both sides with salt, pepper, garlic powder, and smoked paprika. Let rest at room temperature for 15–20 minutes.
- Bring a large pot of salted water to a rolling boil. Cook tortellini until just al dente, usually 3–5 minutes for fresh or as per package instructions for refrigerated/frozen.
- Heat a large skillet over medium-high to high heat until very hot. Add olive oil. Sear steak for 2–4 minutes per side for medium-rare, then remove and rest for 5–10 minutes before slicing thin across the grain.
- In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30–45 seconds until fragrant.
- Pour in heavy cream and whole milk, stirring to bring to a gentle simmer.
- Simmer the cream mixture for 3–5 minutes until slightly thickened. Stir in Parmesan gradually until smooth.
- If sauce thickens too much, add reserved pasta water as needed.
- Add drained tortellini to the sauce and gently toss. Fold in sliced steak and let warm for 1–2 minutes.
- Garnish with chopped parsley, red pepper flakes, and cracked black pepper as desired.