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Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Cracked Garlic Steak Tortellini

A hearty and quick pasta dinner that combines seared steak with cheese tortellini in a creamy parmesan sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

Main 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.)
  • salt
  • black pepper
  • garlic powder
  • smoked paprika
  • 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.)
  • parsley, chopped (optional) (Brightens the dish.)
  • red pepper flakes (optional) (For a spicy kick.)
  • cracked black pepper (optional garnish) (Elevates the flavor.)

Method
 

Cooking the Tortellini
  1. Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente.
Preparing the Steak
  1. Season the steak on both sides with salt, black pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Sear the steak for 3–4 minutes per side for medium-rare or longer for desired doneness, then transfer to a cutting board to rest.
Making the Sauce
  1. Reduce heat to medium and add butter to the skillet, scraping up browned bits.
  2. Add minced garlic and cook for 30–45 seconds until fragrant but not browned.
  3. Pour in heavy cream and whole milk, stirring to combine and bring to a gentle simmer.
  4. Stir in parmesan until melted and sauce is smooth; season with salt and black pepper to taste.
Finishing the Dish
  1. Slice the rested steak thinly against the grain.
  2. Drain the tortellini and add it to the skillet, tossing to coat in the cream sauce.
  3. Fold in the sliced steak and heat through for 1–2 minutes.
  4. Garnish with parsley, red pepper flakes, and cracked black pepper as desired and serve immediately.

Notes

Serve portions hot from the skillet to keep the sauce glossy. Pair with a simple green salad or garlic bread. Store leftovers in an airtight container for 3-4 days, or freeze for up to 2 months.