Dinner

Garlic Steak Tortellini in Creamy House Sauce Bliss Recipe

Name: Garlic Steak Tortellini in Creamy House Sauce Bliss Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 to 1¼ pounds (450–560 g) steak, cut into small bite-sized cubes (sirloin, ribeye, New York strip, or tenderloin); 1 tablespoon olive oil; 1 tablespoon butter; 3 large cloves garlic, finely minced; ½ teaspoon smoked paprika; ½ teaspoon onion powder; ¼–½ teaspoon salt, to taste; ½ teaspoon fresh-cracked black pepper; 18–20 ounces (500–550 g) cheese tortellini, fresh or refrigerated; 1–2 teaspoons salt for boiling water; 1 teaspoon olive oil (optional, to prevent sticking after draining); 2 tablespoons butter; 4 cloves garlic, minced; 1 cup heavy cream; ½ cup beef broth (can substitute chicken broth); ½ cup freshly grated Parmesan cheese; ½ teaspoon Italian seasoning (basil, oregano, thyme blend); ¼ teaspoon crushed red pepper flakes (optional); Salt and black pepper, to taste; 1–2 tablespoons chopped fresh parsley for garnish

ByGabriel Langdon December 11, 2025December 11, 2025

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Introduction

Garlic Steak Tortellini in Creamy House Sauce Bliss is a comforting and flavorful dish perfect for any night in. Tender steak bites and cheese tortellini come together in a rich garlic and Parmesan cream sauce that’s simply irresistible. It’s an easy yet elegant meal that will satisfy your craving for hearty Italian-inspired comfort food.

The dish shows a close-up of a creamy pasta and beef meal in a white bowl on a white marbled texture. The bottom layer is filled with yellow tortellini pasta covered in a smooth, rich cream sauce. On top of the pasta, there are several chunks of well-cooked beef with a brown seared texture, glistening with sauce. Small green herbs are sprinkled lightly over both the beef and pasta, adding color contrast. The pasta looks soft and tender, while the beef pieces are thick and juicy, arranged evenly over the creamy base. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 1¼ pounds (450–560 g) steak, cut into small bite-sized cubes (sirloin, ribeye, New York strip, or tenderloin)
1 tablespoon olive oil (for searing steak)
1 tablespoon butter (for searing steak)
3 large cloves garlic, finely minced (for steak)
½ teaspoon smoked paprika
½ teaspoon onion powder
¼–½ teaspoon salt, to taste
½ teaspoon fresh-cracked black pepper
18–20 ounces (approx. 500–550 g) cheese tortellini (fresh or refrigerated)
Salt for boiling water (1–2 teaspoons)
2 tablespoons butter (for sauce)
4 cloves garlic, minced (for sauce)
1 cup heavy cream
½ cup beef broth (or chicken broth if unavailable)
½ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning (basil, oregano, thyme blend)
¼ teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste
1–2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Remove the steak from the refrigerator about 20 minutes before cooking to bring it closer to room temperature. Pat the steak cubes very dry with paper towels for better browning. In a bowl, season the steak evenly with smoked paprika, onion powder, salt, and black pepper. Toss to coat and set aside.
Step 2: Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package instructions, usually 3–5 minutes, until the tortellini floats and is tender. Drain and drizzle lightly with olive oil to prevent sticking. Set aside.
Step 3: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once melted and shimmering, add the steak cubes in a single layer without overcrowding. Sear the steak for 1–2 minutes per side until deeply browned. During the last 30 seconds, add 3 cloves minced garlic and stir quickly to avoid burning. Remove steak from pan and set aside, keeping the browned bits in the skillet.
Step 4: Reduce heat to medium. In the same skillet, add 2 tablespoons butter and let melt. Add 4 cloves minced garlic and sauté for 30–45 seconds until fragrant and lightly golden. Slowly pour in 1 cup heavy cream while stirring, then add ½ cup beef broth. Sprinkle in Italian seasoning and crushed red pepper flakes if using. Reduce heat to low and simmer the sauce for 3–4 minutes to thicken gently.
Step 5: Stir in ½ cup grated Parmesan cheese until melted and smooth. Taste and season the sauce with salt and pepper as needed.
Step 6: Add the cooked tortellini to the sauce and gently toss to coat all pieces. Return the seared steak and its juices to the skillet and stir gently to combine, being careful not to break the steak. Let everything simmer together for 1–2 minutes to blend the flavors.
Step 7: Serve the Garlic Steak Tortellini immediately in bowls or shallow plates. Drizzle with extra sauce and garnish generously with chopped fresh parsley and optional extra Parmesan cheese. Enjoy hot and creamy.

Tips & Variations

For extra richness, add a splash of white wine to the sauce before simmering.
Use fresh tortellini if possible for a more tender texture, but refrigerated works well too.
If you prefer a spicy kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
Swap out beef broth for chicken broth if you don’t have beef on hand; it still adds great flavor.
To keep steak pieces tender, avoid over-stirring once combined with the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave in short bursts to prevent breaking up the steak or overcooking the tortellini. The sauce may thicken upon refrigeration; add a splash of cream or broth when reheating to regain creaminess.