Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a luxurious, flavor-packed dish that combines tender steak bites, cheese-stuffed tortellini, and a creamy garlic sauce that’s rich, savory, and downright irresistible. I toss it all together in one skillet for a comforting, restaurant-worthy dinner that’s ready in no time.

Why You’ll Love This Recipe

I love this recipe because it’s bold, filling, and full of flavor in every bite. The cracked garlic brings serious depth, while the cream sauce hugs each tortellini and soaks into the seared steak. It feels fancy but doesn’t take hours to make, and it’s the kind of dish I keep coming back to when I want something satisfying and a little indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cheese tortellini (fresh or refrigerated)

• Sirloin or ribeye steak, cut into bite-sized pieces

• Olive oil or butter

• Fresh garlic, minced or smashed

• Heavy cream

• Parmesan cheese, grated

• Salt and black pepper

• Crushed red pepper flakes (optional)

• Fresh parsley (for garnish)

Directions

1. I cook the tortellini according to package instructions, drain it, and set it aside.

2. I heat olive oil in a large skillet over medium-high heat and sear the steak bites until browned and cooked to my liking. I season them with salt and pepper, then remove and set aside.

3. In the same skillet, I reduce the heat and add butter and garlic. I cook it gently until fragrant—about 30 seconds.

4. I pour in the cream, scraping up the browned bits from the pan, and bring it to a low simmer.

5. I stir in Parmesan and crushed red pepper flakes, whisking until the sauce is smooth and slightly thickened.

6. I return the steak and tortellini to the pan, tossing to coat everything in that rich, garlicky cream sauce.

7. I let it simmer for a couple more minutes to heat through, then finish with chopped parsley before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 10–15 minutes to prep and 20 minutes to cook, so dinner is on the table in 30–35 minutes.

Variations

Sometimes I swap the steak for grilled chicken or sautéed mushrooms for a meatless option. I’ve also added spinach or sun-dried tomatoes for extra flavor and color. If I want a lighter sauce, I use half-and-half instead of heavy cream. For more punch, I add a splash of white wine or a squeeze of lemon to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm everything in a skillet over low heat with a splash of cream or milk to loosen the sauce. The microwave works too—just heat in short bursts and stir to keep it creamy.

FAQs

What cut of steak works best?

I usually go with sirloin or ribeye for tenderness and flavor. Filet or strip steak works too—whatever I have on hand.

Can I use frozen tortellini?

Yes, I cook it according to package instructions before tossing it in the sauce. It works just as well as fresh.

How do I keep the steak tender?

I avoid overcooking it and let it rest briefly after searing. Small, quick-cooked pieces stay juicy and flavorful.

Can I make the sauce ahead of time?

Yes, I’ve made the cream sauce in advance and reheated it gently. I wait to add the tortellini and steak until just before serving.

Is there a way to make it spicy?

Absolutely. I add more red pepper flakes or a dash of hot sauce to turn up the heat while keeping that creamy base intact.

Conclusion

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is comfort food with serious flavor. It’s creamy, garlicky, cheesy, and full of juicy steak and pillowy tortellini—what’s not to love? Whether I’m cooking for a special dinner or just treating myself, this dish always delivers on richness and satisfaction.

Print