Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

There’s a moment when the kitchen fills with a heady, savory perfume: butter sizzling, garlic releasing its sweet heat, and steak searing until its edges caramelize. That’s the first clue this dish has arrived. The cracked black pepper snaps against your tongue, the tortellini yield a delicate chew, and the silky creamhouse sauce coats every bite like a warm blanket. It’s indulgent without being fussy — comfort food with confident flavors.

This recipe is perfect for date-night dinners, cozy weekend feasts, or when friends drop by and you want to impress without camping in the kitchen. It’s also wonderfully forgiving: use fresh refrigerated tortellini for the best texture, or grab a high-quality packaged variety when time’s tight. The result is a dinner that feels celebratory yet familiar — a meal that invites conversation and seconds.

At a Glance

• Prep time: 15 minutes
• Cook time: 20–25 minutes
• Total time: 35–40 minutes
• Servings: 4
• Difficulty level: Moderate (basic searing + stove-top sauce technique)

Nutrition Highlights

Estimated nutrition per serving (one-quarter of the recipe). Values are approximations calculated from standard portions and cross-referenced with USDA FoodData Central nutritional data and guidance from health sources such as the American Heart Association and Mayo Clinic for context. Actual values vary by brands and ingredient choices.

• Calories: ~1,190 kcal
• Protein: ~55 g
• Carbohydrates: ~49 g
• Fat: ~81 g
• Dietary fiber: ~2–4 g (depending on tortellini)
• Sodium: Variable; likely high (parmesan, tortellini filling, and added salt contribute)

Notes: This dish is high in calories, saturated fat, and sodium due to cream, butter, cheese, and cured/processed pasta fillings. For heart-healthy guidance, consult sources like the American Heart Association or your healthcare provider. The USDA FoodData Central underpins the ingredient-level estimates.

Moments to Savor

Why make this? Start with the aroma: cracked garlic and browned steak evoke a sense of home and celebration simultaneously. Serve it when you want to create a memorable evening — whether an intimate anniversary, a chilly Sunday supper, or a weeknight that deserves something special. It’s also excellent for sharing: the dish feels luxurious, so guests always assume you spent more time than you did. If you appreciate bold savory flavors, silky textures, and a little theatrical sear on your protein, this is a recipe that delivers on all fronts.

How to Make Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Ingredients

• 20 oz (about 566 g) cheese tortellini (fresh or refrigerated recommended)
• 1 lb (454 g) steak (sirloin or ribeye; sirloin is leaner, ribeye richer)
• Salt, to taste
• Black pepper, freshly cracked
• 1/2 tsp garlic powder (optional, for seasoning steak)
• 1/2 tsp smoked paprika (optional, for seasoning steak)
• 2 tbsp olive oil (for searing)
• 4 tbsp (56 g) unsalted butter
• 5 cloves garlic, minced (about 1–1.5 tbsp)
• 1 cup heavy cream (240 ml)
• 3/4 cup whole milk (180 ml)
• 1 1/4 cups (about 125 g) grated or freshly shredded Parmesan cheese
• Parsley, chopped (optional, for bright garnish)
• Red pepper flakes (optional, to taste)
• Cracked black pepper (optional garnish)

Optional ingredients & substitutions

• Swap steak for portobello mushrooms (vegetarian), or for sliced rotisserie chicken (faster).
• Use half-and-half in place of heavy cream for a lighter sauce (reduces richness).
• Use gluten-free tortellini for GF diets.
• For lower sodium, choose a low-sodium tortellini and reduce added salt.

Step-by-step instructions

1. Prep ingredients: Remove steak from fridge 20–30 minutes to come closer to room temp; shred Parmesan; mince garlic; bring cream and milk to room temp if possible to prevent curdling.
2. Season steak: Pat steak dry. Season both sides with salt, cracked black pepper, garlic powder, and smoked paprika. Press seasonings into the meat.
3. Boil tortellini: Bring a large pot of salted water to a boil. Cook tortellini 1–2 minutes less than package directions for a slightly firmer bite (they’ll finish in the sauce). Reserve 1 cup of pasta cooking water, then drain.
4. Sear steak: Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 2 tbsp olive oil. When shimmering, add steak and sear without moving 3–4 minutes per side for medium-rare (timing depends on thickness). Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare. Remove steak to a cutting board and tent loosely with foil. Let rest 5–10 minutes.
5. Start the sauce: In the same skillet, lower heat to medium. Add 4 tbsp butter and let melt, scraping up browned bits from the steak for flavor.
6. Add garlic: Stir in minced garlic and cook 30–45 seconds until fragrant—do not brown or it will turn bitter.
7. Build creamhouse sauce: Pour in heavy cream and whole milk; stir and bring to a gentle simmer. Allow sauce to reduce slightly for 3–5 minutes, stirring often.
8. Cheese and seasoning: Lower heat to low and gradually whisk in Parmesan until smooth. If sauce is too thick, add some reserved pasta water a tablespoon at a time until desired consistency. Taste and adjust salt and pepper. Add red pepper flakes if using.
9. Combine with tortellini: Add drained tortellini to sauce and toss gently to coat. Heat through for 1–2 minutes.
10. Slice steak: Thinly slice the rested steak against the grain. Return slices to the skillet or plate them on top of plated tortellini.
11. Garnish and serve: Sprinkle chopped parsley and cracked black pepper over the dish. Serve immediately.

Practical tips

• Don’t overcrowd the pan when searing steak — you want a clean, high-heat sear.
• Rest steak before slicing to keep juices locked in.
• Add pasta water in small amounts—starch helps thicken and bind the sauce without making it gluey.
• Avoid boiling the sauce after adding cheese; high heat can separate the dairy.

Best Pairings

• Vegetables: Garlicky sautéed green beans, lemon-roasted asparagus, or a simple arugula salad with sherry vinaigrette help cut the richness.
• Bread: Crusty Italian bread or garlic focaccia to mop up sauce.
• Drinks: A medium-bodied red wine (Chianti, Sangiovese) or a citrusy IPA; for non-alcoholic, sparkling water with lemon or an iced tea.
• For a brunch twist: Serve smaller portions with a crisp mixed green salad and a strong coffee—this dish’s richness pairs well with bright, acidic sides.

Keeping it Fresh

Room temperature

• Do not leave cooked tortellini or steak at room temperature for more than 2 hours (1 hour if ambient is above 90°F/32°C). Per USDA food safety guidelines, bacteria grow quickly at room temperature.

Refrigeration

• Refrigerate leftovers in an airtight container within 2 hours of cooking.
• Eat within 3–4 days for best quality and safety.

Freezer

• Freeze cooled portions in airtight, freezer-safe containers for up to 2 months. Note: cream-based sauces sometimes separate after thawing; gently reheat on low with a splash of milk and whisk to recombine.

Chef’s Advice

• Best steak cuts: Choose sirloin for a leaner result and ribeye for richer marbling. Flank or skirt can work but slice thinly against the grain to avoid chewiness.
• Cheese choice: Freshly grated Parmesan melts better and blends into the sauce more evenly than pre-shredded, which often contains anti-caking agents.
• Texture keys: Undercook tortellini slightly in the pot; finishing in the sauce prevents mushiness. Keep sauce warm, not boiling, after adding cheese to avoid graininess.
• Don’t skip resting: Resting steak keeps juices from pooling on the cutting board and keeps the pasta from becoming watery.

Creative Twists

• Vegetarian “Steak”: Use thickly sliced, roasted portobello caps or marinated seitan strips in place of steak for a satisfying plant-forward version.
• Lighter swap: Use 1/2 cup heavy cream + 1/2 cup low-fat Greek yogurt (stirred in off heat) or half-and-half to reduce calories and fat while keeping creaminess—temper yogurt to avoid curdling.
• Mediterranean flair: Add sun-dried tomatoes, baby spinach, and a squeeze of lemon; swap Parmesan for pecorino for sharper notes.
• Vegan version: Use vegan tortellini or filled pasta alternatives, replace butter with olive oil, use full-fat coconut milk or a cashew cream base, and nutritional yeast + vegan parmesan for cheesy flavor.

All Your Questions Answered

Q: Can I make this ahead and reheat?
A: Yes. Refrigerate within 2 hours; reheat gently in a skillet with a splash of milk or reserved pasta water to restore creaminess. Avoid high heat to prevent separation.

Q: How do I keep the sauce from splitting?
A: Cook on low after adding dairy and add cheese gradually off high heat. If splitting happens, whisk in a teaspoon of cornstarch slurry or a little more warm milk to bring it back together.

Q: Is there a healthier version?
A: Use half-and-half or a mix with Greek yogurt, reduce butter by half, use lean steak cuts, and increase veggies on the side. Gluten-free and lower-sodium tortellini are also available.

Q: Can I use frozen tortellini?
A: Yes — follow package directions and adjust cooking time. Reserve some cooking water as frozen pasta can change release of starch.

Q: What’s the best temperature for medium-rare steak?
A: Pull from heat at 125–130°F (52–54°C) and rest to finish to about 135°F (57°C).

Conclusion

This Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss recipe is a reliable showstopper: bold flavors, silky sauce, and the kind of comfort that keeps everyone at the table a little longer. Try it when you want to impress without stress — and don’t forget to experiment with the Creative Twists if you want a new spin on a rich classic. For more recipe inspiration and to explore dishes that pair beautifully with creamy pasta, check the recipe index. If you’re curious about alternative sauce textures or thickening tips (including gelatin-based approaches for stabilized sauces), this guide on sauce with gelatin can be a useful reference.

If you make this recipe, please share a photo and your tweaks — I love seeing how home cooks make it their own!

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

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• Author: recipechangegmail-com
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Contains Meat

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Description

Indulgent pasta dish featuring cheese tortellini, seared steak, and a silky creamhouse sauce with garlic and Parmesan.

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Ingredients

Scale 1x2x3x

• 20 oz cheese tortellini (fresh or refrigerated recommended)
• 1 lb steak (sirloin or ribeye)
• Salt, to taste
• Black pepper, freshly cracked
• 1/2 tsp garlic powder (optional)
• 1/2 tsp smoked paprika (optional)
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 5 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup whole milk
• 1 1/4 cups grated or freshly shredded Parmesan cheese
• Parsley, chopped (optional)
• Red pepper flakes (optional)

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Instructions

1. Remove steak from fridge 20–30 minutes to bring closer to room temp; shred Parmesan; mince garlic; bring cream and milk to room temp to prevent curdling.
2. Pat steak dry and season both sides with salt, cracked black pepper, garlic powder, and smoked paprika.
3. Bring a large pot of salted water to a boil. Cook tortellini 1–2 minutes less than package directions, then reserve 1 cup of pasta water and drain.
4. Heat a large skillet over medium-high heat, add olive oil and sear steak for 3–4 minutes per side for medium-rare. Remove steak and let rest.
5. In the same skillet, lower heat to medium, add butter, and scrape up browned bits. Stir in minced garlic and cook until fragrant.
6. Pour in heavy cream and whole milk; bring to a gentle simmer.
7. Lower heat and gradually whisk in Parmesan until smooth. Adjust consistency with reserved pasta water. Taste and season.
8. Add drained tortellini to sauce and toss. Thinly slice steak and return to skillet or serve on top of tortellini.
9. Garnish with chopped parsley and cracked black pepper, and serve immediately.

Notes

For heart-healthy options, consult dietary guidelines. Can substitute steak for portobello mushrooms or chicken. Leftovers should be refrigerated within 2 hours and consumed within 3–4 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Searing
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 1190
• Sugar: 3g
• Sodium: 1000mg
• Fat: 81g
• Saturated Fat: 40g
• Unsaturated Fat: 35g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 3g
• Protein: 55g
• Cholesterol: 200mg