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Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

A comforting one-pan dish featuring tender steak, cheese tortellini, and a creamy sauce, perfect for impressing guests or treating yourself.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 750
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20 oz cheese tortellini Use fresh or frozen tortellini
  • 1 lb steak (sirloin or ribeye) Choose your preferred cut
  • 2 tbsp olive oil For searing the steak
  • 4 tbsp butter Adds richness to the sauce
  • 5 cloves garlic, minced Freshly minced for best flavor
  • 1 cup heavy cream For a rich sauce
  • 3/4 cup whole milk Balances the cream
  • 1 1/4 cups Parmesan, shredded or freshly grated Freshly grated is recommended for melting
  • parsley, chopped (optional) For garnish
  • red pepper flakes (optional) For added heat
  • cracked black pepper (optional garnish) To taste

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season the steak with salt, pepper, garlic powder, and smoked paprika.
  3. Sear the steak for 4-5 minutes on each side until perfectly browned. Remove from the pan and let it rest.
  4. In the same skillet, add tortellini and cook according to package directions until tender. Drain and set aside.
Sauce Preparation
  1. Melt butter in the skillet.
  2. Add minced garlic and sauté for about a minute until fragrant.
  3. Pour in the heavy cream and whole milk, stirring to combine.
  4. Gradually stir in the Parmesan until the sauce is creamy and smooth. If it gets too thick, add a splash of pasta water.
Combine and Serve
  1. Slice the steak and add it back to the skillet along with the tortellini. Mix everything well and let it simmer for a minute.
  2. Top with parsley, red pepper flakes, and cracked black pepper if desired. Serve warm and enjoy!

Notes

This dish keeps well in the fridge for about 3-4 days. To store, let it cool down before transferring it to an airtight container. You can also freeze it for up to 2 months—just make sure to thaw it in the fridge overnight before reheating. For variation, try adding sautéed vegetables or making it vegan with mushrooms or jackfruit.