I have to tell you… the first time I made this dish, I had to stop myself from eating it straight out of the skillet. It’s everything I adore about comfort food: silky cream sauce, tender pasta, juicy steak bites, and a garlicky aroma that will have everyone in your home wandering into the kitchen asking, “When’s dinner?”
If you haven’t subscribed yet, now’s your moment — I love sending out recipes like this, the ones that make you feel a little spoiled in the best way possible.
Why You’ll Love This Recipe
- Steakhouse Flavor at Home – Juicy, seared steak with that buttery garlic edge.
- Dreamy Creamhouse Sauce – Thick, cheesy, and velvety enough to coat every tortellini.
- Quick & Impressive – Looks like a date-night dish, but comes together in under 30 minutes.
Taste Profile
Imagine the rich, savory notes of steakhouse dining — perfectly seasoned steak bites — combined with tender cheese tortellini that’s wrapped in a luscious garlic-Parmesan cream. The garlic blooms in butter, the parmesan melts in, and the sauce clings to every curve of pasta. Each bite is indulgent without being heavy, thanks to the balance of cream and milk.
Benefits of This Recipe
- Ready in under 30 minutes.
- One skillet for the sauce and steak — less cleanup!
- Flexible heat level: add a sprinkle of red pepper flakes for a kick, or keep it mellow for the whole family.
Ingredients
- 20 oz cheese tortellini (fresh or refrigerated)
- 1 lb steak (sirloin or ribeye), cut into bite-sized cubes
- Salt, black pepper, garlic powder, smoked paprika
- 2 tbsp olive oil
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup whole milk
- 1¼ cups shredded or freshly grated Parmesan cheese
- Optional: parsley, red pepper flakes, cracked black pepper
Tools You’ll Need
- Large skillet
- Pasta pot
- Tongs or slotted spoon
- Sharp knife & cutting board
Ingredient Additions & Substitutions
- Pasta: You can swap tortellini for ravioli or gnocchi for a fun twist.
- Protein: Try chicken breast or shrimp instead of steak.
- Cheese: Asiago or Romano can replace some Parmesan for a sharper bite.
Cracked Garlic Steak Tortellini in Creamhouse Sauce
Equipment
- Large skillet
- large pot for boiling tortellini
- colander
- knife and cutting board
- wooden spoon or spatula
Ingredients
- 20 oz cheese tortellini (fresh or refrigerated)
- 1 lb steak (sirloin or ribeye), cut into bite-sized cubes
- 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 shredded or freshly grated parmesan
- parsley, chopped (optional, for garnish)
- red pepper flakes (optional, for heat)
- cracked black pepper (optional garnish)
Instructions
- Boil tortellini according to package instructions. Drain and set aside.
- Season steak with salt, pepper, garlic powder, and smoked paprika. In a large skillet over medium-high heat, sear steak bites in olive oil until browned and cooked to your liking (about 3–5 minutes). Remove and set aside.
- In the same skillet, melt butter. Add minced garlic and cook for 1 minute until fragrant. Stir in heavy cream and milk, simmering for 3–4 minutes to reduce slightly.
- Stir in parmesan and let melt into the sauce. Adjust salt and pepper to taste.
- Return steak and tortellini to skillet. Toss gently to coat in the sauce.
- Garnish with parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately.
Notes
Nutrition
Step-by-Step Instructions
1. Cook the Tortellini
Bring a large pot of salted water to a boil. Cook tortellini according to package directions, then drain and set aside.
2. Sear the Steak
Season steak cubes generously with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear steak until browned and cooked to your preference, about 3–5 minutes. Remove from skillet and keep warm.
3. Make the Garlic Creamhouse Sauce
In the same skillet, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and milk, stirring to combine. Let simmer 3–4 minutes to thicken slightly.
4. Add the Cheese
Lower heat and stir in Parmesan until melted into a smooth, thick sauce. Taste and adjust seasoning.
5. Bring It All Together
Return steak and tortellini to the skillet. Toss gently to coat everything in that luxurious sauce.
6. Garnish & Serve
Top with fresh parsley, cracked black pepper, and red pepper flakes for heat if desired. Serve immediately.
Serving Suggestions
- A crisp green salad with lemon vinaigrette balances the richness.
- Garlic bread or a warm baguette for scooping up extra sauce.
- A glass of red wine (Cabernet or Merlot) pairs beautifully.
Tips for Success
- Pat steak dry before searing — moisture prevents a good crust.
- Use freshly grated Parmesan for the smoothest sauce.
- Don’t boil the sauce once the cheese is added — gentle heat keeps it creamy.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove with a splash of milk or cream to loosen the sauce.
General Information
- Prep time: 10 minutes
- Cook time: 15–18 minutes
- Servings: 4 hearty portions
FAQ
Q: Can I make the sauce ahead of time?
A: Yes, but it’s best fresh. You can prep and chill the sauce, then gently reheat before adding pasta and steak.
Q: Can I use dried tortellini?
A: Absolutely — just adjust cooking time according to package directions.
Q: Is “Creamhouse” sauce just Alfredo?
A: Not quite! This has a lighter balance with milk and cream, plus smoky paprika and steak drippings for depth.
Conclusion
If comfort food and steakhouse elegance had a delicious love child, this would be it. Cracked Garlic Steak Tortellini in Creamhouse Sauce is indulgent, quick, and guaranteed to earn you compliments — whether it’s a weeknight dinner or a special treat.
Join the Conversation
Have you made this dish yet? Leave a review and share your skillet masterpiece on Pinterest — I’d love to see it!
Nutritional Information (per serving, approx.)
- Calories: 670
- Protein: 35g
- Carbs: 52g
- Fat: 35g
- Fiber: 3g
- Sugar: 5g
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