Cracked Garlic Steak Tortellini in Creamhouse Sauce is the kind of skillet dinner that turns a busy Tuesday into something special. I remember the first time I combined steak with tortellini – my grandson had requested “fancy pasta” and my husband wanted his steak, so I thought, why not give them both?
The beauty of this dish reminds me of those Sunday evenings at Grandma’s farm when she’d transform simple ingredients into something that made everyone gather around the table a little longer. The garlic would sizzle in butter, filling the entire farmhouse with that irresistible aroma that meant something wonderful was coming. This recipe captures that same magic – tender, perfectly seared steak bites nestled among pillowy cheese tortellini, all swimming in a velvety garlic cream sauce that coats every bite. It’s steakhouse elegance without leaving your kitchen, and it comes together faster than you’d believe possible. Time to get that skillet heated.
What Makes This Cracked Garlic Steak Tortellini So Special
After decades in the kitchen, I’ve learned that the best recipes are the ones you actually make – not the ones that look pretty in a cookbook but require a culinary degree. This Cracked Garlic Steak Tortellini in Creamhouse Sauce hits that sweet spot between impressive and achievable.
Here’s why this recipe has earned its place in my weekly rotation:
- Ready in 30 minutes flat – Perfect for those evenings when dinner needs to be on the table fast but you still want something that feels special
- One skillet does all the work – Less cleanup means more time enjoying dinner with your loved ones instead of scrubbing pots
- Uses ingredients you probably have – No hunting down specialty items at three different stores
- Restaurant-quality flavor at home – That rich, garlicky cream sauce rivals anything you’d pay $25 for at a steakhouse
- Feeds a crowd or scales down easily – Works beautifully for date night or Sunday family dinner
- Leftovers actually reheat well – Many cream-based dishes get finicky, but this one stays creamy and delicious
I’ve made this for my grandchildren’s birthday dinners, last-minute guests, and those nights when I just want something comforting. It never disappoints.
Ingredient Spotlight
Cheese Tortellini – These little pasta pillows are the foundation of this dish, providing pockets of creamy richness that complement the steak beautifully. I always use refrigerated tortellini rather than dried because they cook up tender in just 3-5 minutes and have a softer, more luxurious texture.
Steak (Sirloin or Ribeye) – The protein star of your Cracked Garlic Steak Tortellini in Creamhouse Sauce deserves attention. I prefer ribeye when I want extra marbling and tenderness, but sirloin works wonderfully for a leaner option that still delivers great flavor. Cut it into bite-sized pieces for even cooking and easy eating.
Heavy Cream – This is what transforms a simple garlic sauce into something velvety and restaurant-worthy. In my kitchen, I never substitute half-and-half here – the higher fat content in heavy cream prevents the sauce from breaking and creates that luscious, coating consistency.
Garlic – Five cloves might sound like a lot, but trust me, it’s just right. Fresh garlic, minced fine, releases those wonderful oils into the butter and perfumes the entire dish. I’ve learned that taking an extra minute to mince it properly makes all the difference.
Parmesan Cheese – Freshly grated parmesan melts smoothly into the cream sauce and adds that nutty, salty depth that makes you go back for seconds. Pre-shredded cheese from a bag contains anti-caking agents that can make your sauce grainy, so I always grate my own from a wedge.
Butter – Combined with olive oil for searing the steak, butter adds richness and helps create those beautiful browned bits (fond) in the pan that become part of your flavorful sauce.
Smoked Paprika – This is Betty’s secret weapon for adding a subtle smoky depth to the steak without overwhelming the delicate cream sauce. Just a light dusting transforms the flavor profile.
How to Make Cracked Garlic Steak Tortellini in Creamhouse Sauce
Step 1. I always start by getting my pasta water boiling first – it takes the longest and lets me work on other components while it heats. Bring a large pot of generously salted water to a rolling boil, add your 20 oz of cheese tortellini, and cook for 3-5 minutes until they float and are tender but not mushy. Drain and set aside.
Step 2. While the tortellini cooks, heat 2 tablespoons of olive oil in your large skillet over medium-high heat until it shimmers. Season your 1 lb of steak pieces generously on all sides with salt, black pepper, garlic powder, and smoked paprika – don’t be shy with the seasoning.
Step 3. Betty’s tip: Don’t overcrowd the pan when searing your steak. Add the seasoned steak bites to the hot skillet and let them sit undisturbed for about 2 minutes to develop a beautiful brown crust, then flip and sear the other sides for another 2-3 minutes total. Remove to a plate and let them rest.
Step 4. In the same skillet (those browned bits are flavor gold), reduce the heat to medium and melt 4 tablespoons of butter. Add your 5 cloves of minced garlic and sauté for about 1 minute, stirring constantly – I’ve learned that garlic goes from golden to bitter in seconds, so watch it carefully.
Step 5. Pour in 1 cup of heavy cream and 3/4 cup of whole milk, stirring to combine with the garlic butter. Let this mixture simmer gently for 3-4 minutes, allowing it to reduce and thicken slightly. The key I discovered is to not let it come to a hard boil, which can cause the dairy to separate.
Step 6. After years of making cream sauces, I’ve found that adding the cheese gradually while stirring constantly is essential. Sprinkle in your 1 1/4 cups of freshly grated parmesan cheese in three additions, stirring each batch until completely melted before adding more. Taste and adjust seasoning with additional salt and pepper as needed.
Step 7. Return both the seared steak and cooked tortellini to the skillet with your beautiful garlic cream sauce. Gently toss everything together for about 2 minutes, ensuring each piece of tortellini and every steak bite gets coated in that luscious sauce.
Step 8. My family prefers when I finish this dish with a generous sprinkle of freshly chopped parsley, some cracked black pepper, and just a pinch of red pepper flakes for those who like a little heat. Serve immediately while it’s hot and creamy.
Keeping This Cracked Garlic Steak Tortellini Fresh
I typically store leftovers in an airtight container in the refrigerator, where they’ll keep beautifully for up to 3 days. The cream sauce will thicken as it cools, which is completely normal. Betty’s storage method works well because the starch from the tortellini actually helps stabilize the sauce during refrigeration.
For freezing, I’ll be honest – this dish is better enjoyed fresh or refrigerated rather than frozen. The cream sauce can separate when thawed, and the tortellini texture changes. However, if you must freeze it, use a freezer-safe container and it will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
For the best texture, I reheat by transferring the leftovers to a skillet over low heat, adding a splash of milk or cream (about 2-3 tablespoons) to help restore that silky consistency. Stir frequently and heat gently – rushing this step with high heat will make the sauce break. Through trial and error, I learned that the microwave works in a pinch, but use 50% power and stir every 30 seconds, adding a little cream to keep things smooth.
Perfect Partners for Cracked Garlic Steak Tortellini
This rich, creamy Cracked Garlic Steak Tortellini in Creamhouse Sauce deserves thoughtful accompaniments that balance its indulgent nature:
- Crisp Mixed Green Salad with Tangy Vinaigrette – The bright acidity and fresh crunch cut through the richness of the cream sauce beautifully. I dress mine simply with olive oil, lemon juice, and a touch of Dijon mustard.
- Garlic Bread or Crusty Italian Bread – There’s no better tool for soaking up every last bit of that garlicky cream sauce. Toast it with butter and a sprinkle of parmesan for extra indulgence.
- Roasted Asparagus or Green Beans – These vegetables bring a slight char and vegetal bite that contrasts wonderfully with the creamy pasta. Roast them at 425°F with olive oil, salt, and pepper until the tips get crispy, or try my lemon garlic butter chicken and green beans for a complete meal approach.
- Sautéed Spinach with Garlic – More greens never hurt, and spinach wilted in garlic butter echoes the flavors in the main dish while adding nutritional value.
- Simple Tomato Caprese Salad – The fresh tomatoes, basil, and mozzarella provide a cooling, bright counterpoint to the warm, savory tortellini.
- Red Wine (Cabernet Sauvignon) – Betty always says a good Cabernet stands up beautifully to both the steak and the rich cream sauce, though this dish is equally wonderful with sparkling water and lemon.
If you’re looking for similar comfort food recipes, my one pan cowboy butter tortellini steak bites offers another delicious way to combine steak and pasta, while garlic butter steak bites with parmesan cream delivers that same creamy garlic goodness.
FAQs
I recommend sticking with tortellini for the best experience, but if you must substitute, try ravioli or even penne pasta. The filled pasta adds creaminess that complements the sauce, but any sturdy pasta shape that can hold the sauce will work in a pinch.
To prevent this issue, never let the sauce come to a hard boil, and always add the parmesan cheese gradually while stirring constantly. Betty’s solution is to use freshly grated cheese rather than pre-shredded, and to maintain medium or medium-low heat once you add the dairy.
Many home cooks find success with preparing the components separately – sear the steak and make the sauce ahead, then cook the tortellini fresh and combine everything when ready to serve. The complete dish doesn’t hold as well, so I suggest making it fresh when possible.
Cracked Garlic Steak Tortellini in Creamhouse Sauce
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil over high heat. Add 20 oz cheese tortellini and cook according to package instructions (3-5 minutes) until al dente. Drain and set aside.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 1 lb steak pieces generously with salt, black pepper, garlic powder, and smoked paprika.
- Add seasoned steak to the hot skillet and sear for 3-5 minutes, turning to brown all sides. Remove steak to a plate and let rest.
- Reduce heat to medium and melt 4 tbsp butter in the same skillet. Add 5 cloves minced garlic and sauté for 1 minute, stirring constantly until fragrant and golden.
- Pour in 1 cup heavy cream and 3/4 cup whole milk, stirring to combine. Let simmer gently for 3-4 minutes until slightly thickened, avoiding a hard boil.
- Gradually add 1 1/4 cups parmesan cheese in three additions, stirring continuously until each batch melts completely before adding more. Taste and adjust seasoning as needed.
- Return seared steak and cooked tortellini to the skillet. Gently toss everything together for 2 minutes until well coated with sauce.
- Sprinkle with fresh parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately.
