Cracked Garlic Steak Tortellini in Creamhouse Sauce – Rich & Comforting Main Dish

This recipe combines tender cubes of steak, cheese-filled tortellini, and a silky garlic cream sauce to create a cozy, indulgent skillet dinner.

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Why You’ll Love This Recipe

• Steakhouse-quality flavor in a pasta dish
• Creamy, garlicky sauce that clings to every tortellini
• Quick enough for a weeknight, but feels like a special-occasion meal
• One skillet for the sauce and seared steak = easier cleanup

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Recipe Details

• Prep Time: ~10 minutes
• Cook Time: ~20 minutes
• Total Time: ~30 minutes
• Yield: ~4 servings
• Method: Skillet + stovetop
• Diet: Meat / Pasta main course

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Ingredients

• 900 g (about 20 oz) cheese tortellini (fresh or refrigerated)
• 450–500 g steak (sirloin or ribeye), cut into bite‑sized cubes
• Salt, black pepper, garlic powder, and smoked paprika (to season the steak)
• 2 tablespoons olive oil
• 4 tablespoons butter
• 5 cloves garlic, minced
• 240 ml (1 cup) heavy cream
• 180 ml (¾ cup) whole milk
• 125–150 g (about 1¼ cups) freshly grated Parmesan cheese
• Optional: chopped parsley, red pepper flakes, cracked black pepper for garnish

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Instructions

1. Cook the Tortellini
   Boil the tortellini according to package instructions. Once cooked, drain and set aside.
2. Sear the Steak
   Season the steak cubes with salt, pepper, garlic powder, and smoked paprika.
   Heat the olive oil in a large skillet over medium-high heat. Sear the steak bites for about 3–5 minutes until browned to your liking. Remove them and set aside.
3. Make the Creamhouse Sauce
   In the same skillet, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant.
   Pour in the heavy cream and milk, stirring gently. Let the mixture simmer for 3–4 minutes so it reduces and thickens slightly.
4. Add the Cheese
   Lower the heat and stir in the Parmesan cheese until it melts into a smooth, rich sauce. Taste and season if needed.
5. Combine Everything
   Return the seared steak and cooked tortellini to the skillet. Toss gently, making sure everything is coated in the creamy garlic sauce.
6. Garnish & Serve
   Finish with a sprinkle of chopped parsley, cracked black pepper, and red pepper flakes if you like a bit of heat. Serve immediately while hot and creamy.

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You Must Know

• Pat the steak dry before searing to get a better crust.
• Use freshly grated Parmesan — it melts more smoothly into the sauce.
• Keep the heat moderate when melting the cheese; too high can make the sauce separate.

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Storage Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove with a splash of milk or cream to loosen the sauce.

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Ingredient Substitutions

• Use chicken or shrimp instead of steak for a lighter protein.
• Swap the Parmesan for Asiago or Romano for a sharper flavor.
• Use part half-and-half or light cream to reduce richness slightly.

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Serving Suggestions

• Pair with a crisp green salad and a lemon vinaigrette to balance the richness.
• Serve with garlic bread to mop up the creamy sauce.
• Add roasted vegetables like asparagus or cherry tomatoes on the side for color and texture.

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Pro Tips

• Use a heavy skillet (cast iron or stainless) so the steak sears well and sauce simmers evenly.
• Stir the sauce gently and don’t boil after adding cheese.
• Taste the sauce before adding the pasta — you might want to adjust seasoning or richness.

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Frequently Asked Questions

→ Can I use frozen tortellini?
Yes — just adjust the boiling time according to the package instructions.

→ Can I make this without heavy cream?
You can use a mix of milk and low-fat cream, but the sauce will be lighter and slightly less rich.

→ Is there a vegetarian version?
Yes — use a meat substitute (like seitan or plant-based steak) or add mushrooms instead of steak.

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Final Thoughts

This Cracked Garlic Steak Tortellini in Creamhouse Sauce is the perfect blend of hearty steak, melty pasta, and a silky, garlicky cream sauce. It’s a truly comforting meal that feels indulgent, yet comes together with surprisingly little effort. Enjoy!

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