Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss — garlic tortellini recipe
I still remember the first time I made Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss: it was a rainy Friday night, the kind that begs for something rich and comforting. I had a small package of fresh tortellini, a lonely steak in the fridge, and a head full of garlic — it all came together into something unexpectedly luxurious. Since then, this dish has become my go-to when I want a restaurant-quality dinner at home that always feels a little celebratory. There’s a comforting Italian-American tradition behind dishes that pair tender pasta with bold garlic and cream sauces; think of the hearty, family-style meals of coastal Italy adapted for pantry-friendly American kitchens. If you love rich, garlicky pasta that’s both quick and indulgent, this is for you — a perfect weeknight treat or weekend splurge. For ideas on how to supercharge side dishes with healthy ingredients, check out this guide to supercharge your quick meals: 10 Healthy Ingredients to Supercharge Your Quick Meals.
Who is this recipe for?
- This recipe is for busy parents, weeknight cooks who want comfort without fuss, steak lovers, and anyone who appreciates creamy, garlicky pasta.
Core ingredients overview:
- 20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste.) — the tender pasta foundation.
- 1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender.) — adds savory, meaty richness.
- Salt, black pepper, garlic powder, smoked paprika — basic seasonings for depth.
- 2 tbsp olive oil (Essential for searing the steak.) — high-heat fat for a good sear.
- 4 tbsp butter (Creates a creamy sauce base.) — adds silkiness and flavor.
- 5 cloves garlic, minced (Adds aromatic richness.) — the star flavor.
- 1 cup heavy cream (Contributes a velvety smoothness.) — for the luxurious sauce.
- 3/4 cup whole milk (Balances the richness.) — lightens and lengthens the sauce.
- 1 1/4 cups parmesan, shredded or freshly grated (Brings a savory flavor.) — savory, salty finish.
- Parsley, chopped (optional) (Brightens the dish.) — for freshness.
- Red pepper flakes (optional) (For a spicy kick.) — for heat.
- Cracked black pepper (optional garnish) (Elevates the flavor.) — finishing touch.
Tools & Ingredients
Tools you’ll need:
- Large skillet or cast-iron pan
- Medium saucepan
- Large pot for boiling pasta
- Tongs
- Sharp knife
- Cutting board
- Colander
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Cheese grater
Full ingredients (with a short benefit for each):
- 20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste.) — provides a cheesy, tender pasta base that soaks up sauce.
- 1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender.) — supplies rich umami and satisfying protein.
- Salt — enhances all flavors.
- Black pepper — adds warm, pungent spice.
- Garlic powder — deepens garlic flavor without extra prep.
- Smoked paprika — contributes subtle smokiness and color.
- 2 tbsp olive oil (Essential for searing the steak.) — great for high-heat searing and flavor.
- 4 tbsp butter (Creates a creamy sauce base.) — adds richness and a silky mouthfeel.
- 5 cloves garlic, minced (Adds aromatic richness.) — provides bold, aromatic character.
- 1 cup heavy cream (Contributes a velvety smoothness.) — creates a lush, clingy sauce.
- 3/4 cup whole milk (Balances the richness.) — lightens and stretches the cream.
- 1 1/4 cups parmesan, shredded or freshly grated (Brings a savory flavor.) — adds sharp, salty depth.
- Parsley, chopped (optional) (Brightens the dish.) — adds color and fresh balance.
- Red pepper flakes (optional) (For a spicy kick.) — gives a controlled heat.
- Cracked black pepper (optional garnish) (Elevates the flavor.) — final aromatic pop.
Instructions:
- Bring a large pot of salted water to a boil. Cook the 20 oz cheese tortellini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Pat the 1 lb steak dry with paper towels. Season both sides with salt, black pepper, garlic powder, and a light sprinkle of smoked paprika.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear the steak for 3–4 minutes per side for medium-rare (adjust time for desired doneness). Transfer to a cutting board and let rest for 5–7 minutes, then slice thinly against the grain.
- In the same skillet, reduce heat to medium and add 4 tbsp butter. Once melted, add 5 cloves minced garlic and sauté for 30–45 seconds until fragrant, being careful not to brown the garlic.
- Pour in 1 cup heavy cream and 3/4 cup whole milk, stirring to combine. Bring the mixture to a gentle simmer — do not boil.
- Stir in 1 1/4 cups shredded or freshly grated parmesan until melted and smooth. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach the desired consistency.
- Taste and adjust seasoning with salt, black pepper, and a pinch of smoked paprika if desired. Add red pepper flakes for heat, if using.
- Add the cooked tortellini to the sauce and gently toss to coat, warming through for 1–2 minutes.
- Return sliced steak to the skillet or arrange on top of the plated tortellini. Sprinkle with chopped parsley and cracked black pepper as garnish.
- Serve immediately with extra parmesan at the table.
FAQ
Q: Can I freeze this recipe?
A: You can freeze the cooked steak separately (wrapped tightly) and the tortellini without sauce for best texture. Cream-based sauces can separate when frozen and reheated; if you must freeze the full dish, expect some change in texture and reheat gently while whisking in a splash of milk.
Q: What can I use instead of steak?
A: Substitute grilled chicken breast, sliced ham, or roasted mushrooms for a vegetarian option. If skipping steak, brown mushrooms in the pan drippings for extra umami.
Q: How long will leftovers keep?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk to loosen the sauce.
Q: Can I make this gluten-free?
A: Yes — use gluten-free tortellini and ensure your parmesan and other packaged ingredients are certified gluten-free.
Tips & Tricks:
- Use fresh or refrigerated tortellini for the best texture — dried versions can work but may be firmer.
- Let the steak rest before slicing to keep it juicy; thin slices look and taste better in the dish.
- Grate parmesan fresh if possible — pre-grated cheese can sometimes be drier and may not melt as smoothly.
- If the sauce looks broken or too thick, whisk in a little reserved pasta water or warm milk to bring it back together.
For more ideas on pantry staples and ingredient pairings that complement this rich pasta, see this helpful ingredient guide: Ingredient Guide. For inspiration on warming, comfort-style meals to serve alongside this dish, check out these comforting weeknight soups: Potsticker Soup — A Comforting Delight.
Conclusion
If you want a quick reference or alternate presentation, you can find a version on Tick Recipe – Just tick the recipe. If you have questions about recipe sharing or want to get in touch, visit Contact Us – Recipes By Cora. For the original post and images that inspired this write-up, see Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss – Tick ….
Enjoy your meal — and don’t forget to share it with someone special. Always add
tag after Directions.
Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
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.
- 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.
- Salt to taste Enhances all flavors.
- Black pepper to taste Adds warm, pungent spice.
- Garlic powder to taste Deepens garlic flavor without extra prep.
- Smoked paprika to taste Contributes subtle smokiness and color.
Method
- Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Pat the steak dry with paper towels. Season both sides with salt, black pepper, garlic powder, and a light sprinkle of smoked paprika.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the steak for 3–4 minutes per side for medium-rare (adjust time for desired doneness). Transfer to a cutting board and let rest for 5–7 minutes, then slice thinly against the grain.
- In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 30–45 seconds until fragrant, being careful not to brown the garlic.
- Pour in heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer — do not boil.
- Stir in parmesan until melted and smooth. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach the desired consistency.
- Taste and adjust seasoning with salt, black pepper, and a pinch of smoked paprika if desired. Add red pepper flakes for heat, if using.
- Add the cooked tortellini to the sauce and gently toss to coat, warming through for 1–2 minutes.
- Return sliced steak to the skillet or arrange on top of the plated tortellini. Sprinkle with chopped parsley and cracked black pepper as garnish.
- Serve immediately with extra parmesan at the table.
