Description

A rich and creamy Cracked Garlic Steak Tortellini dish featuring tender seared steak tossed with cheese tortellini in a luscious creamhouse garlic sauce. This quick and flavorful meal combines the aromatic notes of garlic with parmesan cheese in a velvety sauce, garnished with fresh parsley and a touch of cracked black pepper for an elegant yet comforting dinner perfect for busy weeknights or special occasions.

Ingredients

Scale

Pasta

20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste.)

Steak & Seasoning

1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender.)
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Smoked paprika, to taste

Sauce

2 tbsp olive oil (Essential for searing the steak.)
4 tbsp butter (Creates a creamy sauce base.)
5 cloves garlic, minced (Adds aromatic richness.)
1 cup heavy cream (Contributes a velvety smoothness.)
3/4 cup whole milk (Balances the richness.)
1 1/4 cups parmesan, shredded or freshly grated (Brings a savory flavor.)

Garnishes (Optional)

Parsley, chopped (Brightens the dish.)
Red pepper flakes (For a spicy kick.)
Cracked black pepper (Elevates the flavor.)

Instructions

Cook the Tortellini: Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside to prevent overcooking.
Season and Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Season the steak generously on both sides with salt, black pepper, garlic powder, and smoked paprika. Sear the steak for about 3-5 minutes per side until browned and reaching desired doneness. Remove the steak from the skillet and set aside to rest.
Prepare the Garlic Cream Sauce: Using the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned, releasing aromatic flavors.
Create the Cream Sauce: Pour in the heavy cream and whole milk, stirring continuously to combine. Let the mixture simmer gently for 3-4 minutes until it slightly thickens and develops a smooth texture.
Incorporate the Cheese: Gradually whisk in the shredded parmesan cheese, stirring until fully melted and the sauce is creamy and smooth. Taste and adjust seasoning if needed.
Combine the Ingredients: Slice the rested steak into bite-size pieces. Return the sliced steak and cooked tortellini to the skillet with the cream sauce. Toss gently to fully coat everything in the sauce and warm through, about 2 minutes.
Garnish and Serve: Transfer to serving plates and sprinkle with chopped parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately while warm and enjoy the rich, creamy flavors combined with the tender steak and cheesy tortellini.

Notes

Fresh or refrigerated tortellini offers the best texture; dried tortellini may require longer cooking time.
For a leaner option, use sirloin steak; ribeye provides more tenderness and flavor.
Adjust garlic quantity to your taste preference for more or less pungency.
Using freshly grated parmesan will yield a more flavorful and smoother sauce than pre-shredded varieties.
To increase spice level, add more red pepper flakes or a dash of cayenne pepper.
Leftovers keep well refrigerated for up to 2 days; reheat gently to prevent sauce separation.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Keywords: garlic steak tortellini, creamy steak pasta, garlic cream sauce, quick dinner recipe, cheesy tortellini, skillet steak dinner