Garlic Steak Tortellini Bliss

This hearty Cracked Garlic Steak Tortellini in Creamhouse Sauce transforms simple ingredients into a restaurant-worthy meal that comes together in just 30 minutes. The tender steak and pillowy cheese tortellini swim in a rich, garlicky cream sauce that will have everyone asking for seconds.

I first made this dish when my family was craving something comforting yet special on a cold winter evening. The combination of tender steak and cheesy tortellini was such a hit that it has become our go-to meal when we want to impress dinner guests without spending hours in the kitchen.

Ingredients

• Cheese tortellini Fresh or refrigerated varieties provide the best texture and taste while requiring minimal cooking time
• Sirloin or ribeye steak Choose sirloin for a leaner option or ribeye for maximum tenderness and flavor
• Garlic The star ingredient that infuses the entire dish with aromatic depth
• Heavy cream Creates the velvety base for the sauce and carries all the flavors
• Parmesan cheese Use freshly grated for superior melting and a more authentic flavor profile
• Butter Adds richness and helps create the silky texture of the sauce
• Olive oil Provides the high heat needed for a proper steak sear without burning

Step-by-Step Instructions

Cook the Tortellini

Bring a large pot of generously salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions until just al dente typically 3 to 5 minutes. The pasta should have a slight bite as it will continue cooking when added to the sauce. Immediately drain in a colander but do not rinse to preserve the starches that will help the sauce adhere.

Season and Sear the Steak

Heat olive oil in a large skillet over medium high heat until it shimmers. While the pan heats pat the steak dry with paper towels for better browning. Season generously with salt black pepper garlic powder and smoked paprika on both sides pressing the seasonings into the meat. Place the steak in the hot skillet and cook undisturbed for about 3 minutes until a deep brown crust forms. Flip and cook for another 2 to 3 minutes for medium rare. Transfer to a cutting board and let rest for at least 5 minutes before slicing against the grain into bite sized strips.

Prepare the Garlic Cream Sauce

Using the same skillet with all those flavorful steak bits reduce heat to medium and add butter. Once melted add minced garlic and sauté for exactly 1 minute stirring constantly to prevent burning. The garlic should become fragrant and just barely golden not brown which would create bitterness.

Create the Cream Sauce

Pour in the heavy cream and whole milk whisking continuously to incorporate the browned bits from the bottom of the pan. These bits contain concentrated flavor from the steak. Allow the mixture to come to a gentle simmer not a full boil and cook for 3 to 4 minutes until it begins to thicken slightly. You should be able to draw a line through the sauce with your spoon and see it hold for a moment.

Incorporate the Cheese

Reduce heat to low and gradually add the parmesan cheese in small handfuls whisking between additions to ensure smooth melting. Continue until all cheese is incorporated and the sauce is velvety and coats the back of a spoon. Taste and adjust seasoning with salt and pepper if needed.

Combine the Ingredients

Return the sliced steak to the skillet along with any accumulated juices. Add the cooked tortellini and gently fold everything together with a wooden spoon or silicone spatula. Allow to simmer for about 2 minutes so the tortellini can absorb some of the sauce flavors and the steak can warm through.

Garnish and Serve

Remove from heat and finish with a sprinkle of chopped fresh parsley for brightness red pepper flakes for a touch of heat and freshly cracked black pepper. Serve immediately in warmed bowls to maintain the creamy texture of the sauce.

Bookmark

The magic of this dish truly lies in the harmony between the creamy sauce and the garlic. I discovered that allowing the garlic to gently infuse the butter before adding the cream creates a more complex flavor than simply tossing it in later. My family particularly loves how the savory steak juices mingle with the cream sauce creating pockets of intensely flavorful bites throughout the dish.

Perfecting Your Steak

The key to restaurant quality results lies in properly cooking your steak. For the best sear ensure your skillet is smoking hot before adding the meat. Resist the urge to move the steak around once it hits the pan letting it develop a proper crust. For medium rare cook until the internal temperature reaches 135°F then allow it to rest which redistributes the juices throughout the meat. Slicing against the grain shortens the muscle fibers making each bite more tender.

Make Ahead and Storage Tips

This creamy tortellini dish can be prepared up to a day in advance with a few adjustments. Cook the pasta slightly under al dente and keep the sauce a bit thinner than usual as both will thicken upon refrigeration. Store components separately for best results. When reheating add a splash of milk or cream to restore the sauce's silky consistency and warm over gentle heat to prevent separation. The flavors actually develop overnight making this an excellent meal prep option for busy weeks.

Customization Options

While steak makes this dish special you can easily substitute chicken thighs shrimp or even mushrooms for a vegetarian option. The cream sauce works beautifully with any protein. For a lighter version substitute half and half for the heavy cream and reduce the butter by half. Add vegetables like spinach asparagus or peas in the final cooking stage for added nutrition and color. The versatility of this recipe makes it a perfect canvas for using whatever ingredients you have on hand.

Recipe Q&A

→ What cut of steak works best for this dish?

Both sirloin and ribeye work excellently. Sirloin provides a leaner option with good flavor, while ribeye offers more tenderness and marbling. For best results, slice the steak against the grain after cooking to ensure maximum tenderness.

→ Can I use dried tortellini instead of fresh?

Yes, you can use dried tortellini, but refrigerated or fresh varieties yield the best texture and flavor. If using dried, adjust cooking time according to package instructions, which will be longer than fresh tortellini.

→ How can I make this dish lighter?

To reduce calories, substitute half-and-half for the heavy cream, use part-skim milk instead of whole milk, and reduce the amount of parmesan. You can also increase the protein-to-pasta ratio by adding more steak and reducing the tortellini portion.

→ What sides pair well with this tortellini dish?

A simple arugula salad with lemon vinaigrette provides a nice acidic contrast to the rich cream sauce. Roasted vegetables like asparagus or broccoli also complement this dish nicely, adding color and nutritional balance.

→ Can I prepare components of this dish ahead of time?

Yes! You can cook the tortellini 1-2 days ahead (toss with a bit of oil to prevent sticking) and season the steak in advance. When ready to eat, sear the steak, make the sauce, and combine with the pre-cooked tortellini for a quick assembly.

→ How do I prevent my cream sauce from breaking?

Keep the heat medium-low when adding dairy ingredients and avoid boiling the sauce. Add cheese gradually while off direct heat, and stir constantly. If your sauce looks like it's starting to separate, remove from heat immediately and whisk vigorously.