Name: Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 20 oz cheese tortellini (fresh or refrigerated); 1 lb steak (sirloin or ribeye), cut into bite-sized cubes; Salt, to taste; Black pepper, to taste; Garlic powder, to taste; Smoked paprika, to taste; 2 tbsp olive oil; 4 tbsp butter; 5 cloves garlic, minced; 1 cup heavy cream; 3/4 cup whole milk; 1 1/4 cups shredded or freshly grated parmesan cheese; Chopped parsley; Red pepper flakes; Cracked black pepper

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Introduction

This Cracked Garlic Steak Tortellini in Creamhouse Sauce is a comforting and indulgent dish that combines tender steak bites with cheesy tortellini in a rich garlic cream sauce. Perfect for a quick weeknight dinner or a cozy weekend treat, it delivers bold flavors and satisfying textures.

The dish shows a close-up of a white bowl filled with creamy cheese tortellini, each piece plump and golden yellow with visible folds. On top, there are many small chunks of browned beef, seared to a dark crust with a tender inside. A thick, white cream sauce covers part of the pasta and meat, with a smooth and rich texture. Small green herb pieces are sprinkled over everything, adding a pop of color, along with tiny bits of red chili. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 oz cheese tortellini (fresh or refrigerated)
1 lb steak (sirloin or ribeye), cut into bite-sized cubes
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Smoked paprika, to taste
2 tbsp olive oil
4 tbsp butter
5 cloves garlic, minced
1 cup heavy cream
3/4 cup whole milk
1 1/4 cups shredded or freshly grated Parmesan
Parsley, chopped (optional, for garnish)
Red pepper flakes (optional, for heat)
Cracked black pepper (optional garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions. Drain and set aside.
Step 2: Season the steak cubes generously with salt, black pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat.
Step 3: Sear the steak bites in the hot oil until browned and cooked to your liking, about 3 to 5 minutes. Remove the steak from the skillet and set aside.
Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Step 5: Pour in the heavy cream and whole milk, stirring to combine. Let the sauce simmer gently for 3 to 4 minutes to thicken slightly.
Step 6: Lower the heat and stir in the shredded Parmesan until melted and smooth. Taste the sauce and adjust salt and pepper as needed.
Step 7: Return the steak and tortellini to the skillet. Toss gently to coat everything in the creamy sauce evenly.
Step 8: Garnish with chopped parsley, cracked black pepper, and red pepper flakes if you like a little heat. Serve immediately for best flavor.

Tips & Variations

Use sirloin for a leaner, more budget-friendly cut or ribeye for extra tenderness and richness.
Adjust the amount of garlic and red pepper flakes to suit your taste preferences.
For a thicker sauce, simmer it for an extra minute or two before adding the steak and tortellini.
Swap Parmesan for Pecorino Romano for a sharper, saltier sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk or cream to loosen the sauce if it thickens too much.

How to Serve

A close-up image of a white bowl filled with three layers: the bottom layer is tortellini pasta in light yellow with smooth, soft textures, arranged closely together; the middle layer has browned meat chunks with a slightly crispy texture and a dark brown color, scattered evenly over the pasta; the top layer consists of creamy sauce in a light beige color, speckled with black pepper and red chili flakes, drizzled over the meat and pasta. Fresh green parsley pieces are sprinkled on top for color contrast. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works well. Just cook it according to the package instructions and proceed with the recipe as usual.

What cut of steak is best for this recipe?

Sirloin is a lean option that cooks quickly and stays tender, while ribeye offers more marbling and richness. Either works great depending on your preference and budget.