Description

This Cracked Garlic Steak Tortellini in Creamhouse Sauce is a decadent and flavorful pasta dish combining tender, seared steak with cheesy tortellini all enveloped in a rich and creamy garlic parmesan sauce. Perfectly balanced with aromatic garlic, smoky spices, and a hint of heat from red pepper flakes, this recipe is an indulgent comfort meal that’s easy to prepare on the stovetop.

Ingredients

Scale

For the Tortellini

20 oz cheese tortellini (fresh or refrigerated)

For the Steak

1 lb steak (sirloin or ribeye)
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Smoked paprika, to taste
2 tbsp olive oil

For the Creamhouse Sauce

4 tbsp butter
5 cloves garlic, minced
1 cup heavy cream
3/4 cup whole milk
1 1/4 cups parmesan cheese, shredded or freshly grated
Parsley, chopped (optional, for garnish)
Red pepper flakes (optional, for spice)
Cracked black pepper (optional, for garnish)

Instructions

Cook the Tortellini: Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions, usually about 3-5 minutes, until al dente. Drain and set aside.
Season and Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Season the steak generously with salt, black pepper, garlic powder, and smoked paprika. Place steak in the skillet and sear for 3-5 minutes on each side until browned and cooked to desired doneness. Remove steak from pan and let rest.
Prepare the Garlic Cream Sauce: In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for about 1 minute, stirring frequently, until fragrant but not browned.
Create the Cream Sauce: Pour in heavy cream and whole milk, stirring to combine. Allow the sauce to simmer gently for 3-4 minutes until it begins to thicken slightly.
Incorporate the Cheese: Gradually whisk in the parmesan cheese until it melts completely and the sauce is smooth and creamy. Adjust seasoning if necessary.
Combine the Ingredients: Slice the rested steak into strips or bite-sized pieces. Return the steak and cooked tortellini to the skillet with the cream sauce. Toss everything together gently for about 2 minutes to heat through and coat evenly with sauce.
Garnish and Serve: Remove from heat and sprinkle with chopped parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately while hot and creamy.

Notes

Use fresh or refrigerated tortellini for the best texture and taste.
Sirloin steak is leaner and more budget-friendly, while ribeye offers more tenderness and flavor.
Do not overcook the tortellini; al dente texture is best for this dish.
The sauce thickens as it simmers; adjust milk quantity if you prefer a thinner sauce.
Leftovers can be refrigerated for 2-3 days and reheated gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Keywords: steak tortellini recipe, creamy garlic sauce pasta, easy dinner, creamy steak pasta, comfort food pasta, garlic parmesan sauce