Name: Cracked Garlic Steak Tortellini In Creamhouse Sauce Bliss
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 20 oz cheese tortellini; 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; 4 tbsp butter; 5 cloves garlic, minced; 1 cup heavy cream; 3/4 cup whole milk; 1 1/4 cups parmesan, shredded or freshly grated; Chopped parsley (optional, for garnish); Red pepper flakes (optional, for garnish); Cracked black pepper (optional, for garnish)

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I always feel drawn to skillet dinners that taste indulgent but don’t demand hours in the kitchen, and this recipe is exactly that. I love how tender steak bites, cheesy tortellini, and a rich garlic cream sauce come together in just half an hour. Every time I make it, the kitchen fills with a cozy, steakhouse-style aroma that makes the meal feel special while still being very approachable for a busy day. Cracked Garlic Steak Tortellini In Creamhouse Sauce Bliss

Why You’ll Love This Recipe

I love this recipe because it delivers bold, comforting flavors without complicated steps. I get a creamy, garlicky sauce that feels luxurious, paired with juicy steak and soft tortellini that make the dish incredibly satisfying. I also appreciate that it’s a one-skillet meal, which means less cleanup and more time to enjoy dinner. It’s flexible, filling, and always feels like a little upgrade from my usual weeknight routine.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the tortellini
20 oz cheese tortellini

For the steak
1 lb steak, sirloin or ribeye

For the seasoning
salt
black pepper
garlic powder
smoked paprika

For the creamy sauce
2 tbsp olive oil
4 tbsp butter
5 cloves garlic, minced
1 cup heavy cream
3/4 cup whole milk
1 1/4 cups parmesan, shredded or freshly grated

For garnishing
parsley, chopped (optional)
red pepper flakes (optional)
cracked black pepper (optional)

Directions

I start by bringing a large pot of salted water to a boil and cooking the cheese tortellini until just al dente. Once drained, I set it aside while I focus on the rest of the dish.

In a large skillet, I heat the olive oil over medium-high heat. I season the steak generously with salt, black pepper, garlic powder, and smoked paprika, then sear it until browned on all sides. I remove the steak from the skillet and let it rest.

Using the same skillet, I lower the heat to medium and melt the butter. I add the minced garlic and sauté it briefly until fragrant. Then I pour in the heavy cream and whole milk, stirring as the sauce gently simmers and thickens.

Once the sauce looks creamy, I stir in the parmesan cheese until it melts smoothly. I return the steak and tortellini to the skillet and toss everything together until well coated and heated through. I finish by adding parsley, cracked black pepper, and red pepper flakes if I want a little heat.

Servings And Timing

I usually make this recipe for about 4 servings. The prep takes around 10 minutes, and the cooking time is about 20 minutes, so the entire dish is ready in roughly 30 minutes from start to finish.

Variations

I like changing this recipe depending on what I have on hand. Sometimes I swap the steak for chicken or shrimp for a different protein. I also enjoy adding spinach or kale to the sauce for a pop of color and extra nutrients. If I want a sharper flavor, I replace parmesan with pecorino Romano. When I’m craving extra richness, I mix a bit of mascarpone into the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the stovetop over low heat and adding a splash of milk or cream to bring the sauce back to life. I stir frequently to keep everything creamy and evenly warmed.

FAQs

Can I Use A Different Cut Of Steak?

I usually choose sirloin for a leaner option or ribeye for extra tenderness. Both work well, so I pick based on what I’m in the mood for.

Can I Make This Dish Ahead Of Time?

I often prepare the components separately ahead of time and combine them just before serving. This helps keep the sauce creamy and the steak tender.

Is This Recipe Freezer-Friendly?

I can freeze it, but I find the sauce texture is best when enjoyed fresh or refrigerated. If I do freeze it, I reheat gently with extra cream.

How Do I Keep The Sauce From Breaking?

I keep the heat low when reheating and always stir in a bit of milk or cream to maintain a smooth texture.

Can I Add More Vegetables?

I love adding spinach, kale, or even mushrooms. I usually stir them into the sauce right before adding the tortellini.

Conclusion

I keep coming back to this cracked garlic steak tortellini because it feels comforting, rich, and satisfying without being complicated. Every time I make it, it reminds me how a simple skillet meal can feel both cozy and impressive. It’s one of those recipes I trust when I want something hearty, flavorful, and guaranteed to please.