Name: Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste.); 1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender.); salt; black pepper; garlic powder; smoked paprika; red pepper flakes (optional) (For a spicy kick.); cracked black pepper (optional garnish) (Elevates the flavor.); 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.); parsley, chopped (optional) (Brightens the dish.)

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I absolutely love sharing this Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe because it brings together rich, satisfying flavors with a comforting creaminess that never fails to impress. From the tender steak to the cheesy tortellini swimming in a luscious garlic cream sauce, every bite feels like a warm hug. This dish has quickly become one of my go-to meals when I want something that’s both fancy enough to serve guests and easy enough for a weeknight dinner.

Why You’ll Love This Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe

What really excites me about this recipe is the incredible flavor profile. The cracked garlic adds an aromatic punch that perfectly complements the seared steak’s smoky richness. Then the Creamhouse sauce, silky and decadent, wraps everything in a velvety embrace that’s comforting yet luxurious. When I taste it, the balance between the bold seasonings and creamy textures just clicks—and I find myself craving more!

Another reason I adore this recipe is how accessible it is. Even if you’re not a seasoned cook, I’ve kept the steps straightforward and the ingredients easy to find, so you can focus on the joy of cooking rather than feeling overwhelmed. It’s a versatile dish too, great for impressing at dinner parties or simply elevating a cozy night in. I love pulling this recipe out when I want something special without all the fuss.

Ingredients You’ll Need

The image shows pasta with meatballs in a creamy sauce. There are multiple meatballs with a browned texture on top, mixed with folded pasta pieces that are yellowish in color. The sauce around the meatballs and pasta is thick and creamy with visible herbs sprinkled on top. The dish sits on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this dish are wonderfully simple but essential for delivering that perfect harmony of flavor, texture, and color. Each one plays a vital role, whether it’s tender cheese tortellini providing a delicate pillow for the sauce or fresh garlic giving it that fragrant edge.

20 oz cheese tortellini: Fresh or refrigerated varieties yield the best texture and taste, providing a soft, cheesy base.
1 lb steak (sirloin or ribeye): Sirloin is leaner, while ribeye offers extra tenderness and marbling.
Salt: Essential for seasoning the steak and pasta water to enhance all flavors.
Black pepper: Adds a classic peppery heat that wakes up the palate.
Garlic powder: Offers a subtle depth of garlic flavor complementing the fresh garlic.
Smoked paprika: Brings a smoky warmth that pairs beautifully with the steak.
2 tbsp olive oil: Perfect for searing the steak to get that delicious crust.
4 tbsp butter: Forms the base of the creamy, rich sauce with a smooth texture.
5 cloves garlic, minced: Infuses the sauce with aromatic richness and bold garlic flavors.
1 cup heavy cream: Creates the velvety smooth creamhouse sauce that is so indulgent.
3/4 cup whole milk: Balances the cream to keep the sauce from feeling too heavy.
1 1/4 cups parmesan, shredded or freshly grated: Adds savory, tangy flavor that enriches the sauce.
Parsley, chopped (optional): Provides a bright, fresh contrast and lively green color.
Red pepper flakes (optional): For a subtle spicy kick if you like a bit of heat.
Cracked black pepper (optional garnish): Elevates the dish with fresh, bold pepper notes just before serving.

Directions

Step 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually 3 to 5 minutes, until al dente. Drain and set aside so it’s ready to be combined later.

Step 2: Heat the olive oil in a large skillet over medium-high heat. Season your steak generously with salt, black pepper, garlic powder, and smoked paprika to build layers of flavor. Sear the steak for around 3 to 5 minutes on each side until it develops a beautiful browned crust. Remove the steak and let it rest while you prepare the sauce.

Step 3: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté just for about 1 minute until you can smell that wonderful garlicky aroma—be careful not to burn it.

Step 4: Pour in the heavy cream and whole milk, stirring to combine everything well. Let the mixture simmer gently for 3 to 4 minutes until the sauce thickens slightly and becomes wonderfully creamy.

Step 5: Slowly whisk in the parmesan cheese, stirring continuously until it is fully melted and the sauce is smooth. Taste and adjust seasoning if needed with a pinch of salt or more pepper.

Step 6: Slice the rested steak into bite-sized pieces. Return the steak and the cooked tortellini to the skillet. Toss everything gently to coat evenly with that luscious creamhouse sauce. Let it cook together for about 2 minutes so the flavors mingle beautifully.

Step 7: Finish by sprinkling chopped parsley, a crack or two of fresh black pepper, and optional red pepper flakes on top for a burst of color and flavor. Serve immediately while it’s warm and comforting.

Servings and Timing

This Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe makes about 4 generous servings, perfect for a family dinner or sharing with friends. It takes roughly 10 minutes to prep all your ingredients and about 20 minutes to cook everything from start to finish. That means you can have a delicious, restaurant-worthy meal on your table in only 30 minutes with no long waits or complicated steps. There’s no resting time needed beyond letting the steak rest briefly after cooking, so it’s a fantastic option when time is short but you still want a flavorful dish.

How to Serve This Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe

This image shows a white bowl filled with several layers of food. The base layer is composed of yellow tortellini pasta, soft and rounded with pockets of filling inside. Mixed throughout and on top are medium to dark brown pieces of cooked meat that look tender and slightly seared. Green bits of cooked spinach are spread evenly around the dish, adding color contrast. The entire dish is coated in a creamy sauce that is light beige in color, giving it a smooth and rich appearance. Small specks of black pepper and possibly some grated cheese are sprinkled on the top for texture and visual interest. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this dish hot and fresh straight from the pan because the creamhouse sauce is at its creamiest and most flavorful. For sides, I usually go with something simple like a crisp green salad dressed with a light lemon vinaigrette or roasted vegetables to add balance and brightness to the meal. Garlic bread or a warm baguette is also a fantastic accompaniment to soak up every bit of that gorgeous sauce.

For presentation, I like to sprinkle extra parmesan and parsley on top just before serving, along with a few cracks of fresh black pepper. It adds that finishing touch that makes the dish look so inviting. If I’m hosting a special occasion, I sometimes add a glass of chilled white wine like Pinot Grigio or a light Chardonnay—the crisp acidity cuts through the richness beautifully. For a non-alcoholic option, sparkling water with lemon is refreshing and pairs nicely without overpowering the flavors.

This dish shines at intimate dinners, weekend meals with family, or even casual parties when you want to impress without fuss. I find that portion sizes of about one and a half cups per person satisfy appetites without feeling too heavy, making it easy to enjoy seconds or pair with more sides. Whatever the occasion, serving the Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe warm ensures everyone experiences all its comforting, creamy goodness at its best.

Variations

If you’re looking to personalize this recipe, there are so many fun ways I’ve experimented with to keep it fresh and exciting. For example, swapping the steak for chicken breast or even shrimp works wonderfully to change the protein while still complementing the creamhouse sauce superbly. I also sometimes add sautéed mushrooms or sun-dried tomatoes for extra umami and color.

For those needing gluten-free options, I recommend using gluten-free tortellini or even spiralized vegetables in place of pasta for a lighter twist. Vegan modifications are easy too—just substitute the butter with a plant-based alternative, use coconut or cashew cream instead of dairy cream, and swap parmesan for nutritional yeast or a vegan cheese alternative. The sauce may have a slightly different texture but the comforting essence remains.

If you want to add a flavor variation, infuse the sauce with fresh herbs like thyme or rosemary, or try a hint of lemon zest to brighten the whole dish. Changing the cooking method by grilling the steak instead of pan-searing gives the recipe a smoky char that’s irresistible. Whatever direction you take it, this recipe offers a wonderful canvas for creativity while keeping that incredible garlic-cream-steak harmony front and center.

Storage and Reheating

Storing Leftovers

When I have leftover Cracked Garlic Steak Tortellini in Creamhouse Sauce, I store it in an airtight container in the refrigerator. Glass containers work best since they don’t absorb odors and help keep the sauce fresh. The leftovers typically stay good for up to 3 days. To keep the flavors vibrant, I try to consume them within that window and avoid letting them sit too long.

Freezing

I don’t recommend freezing this particular dish because the cream sauce can separate and change texture when thawed. However, if you do want to freeze it, cool it completely first and then transfer to a freezer-safe container or heavy-duty freezer bag. Squeeze out as much air as possible and freeze for up to 1 month. When you’re ready to eat, thaw overnight in the fridge and reheat carefully, but be prepared for slight changes in sauce consistency.

Reheating

The best way I’ve found to reheat this dish is gently on the stovetop over low heat, stirring often and adding a splash of milk or cream to loosen the sauce if it’s thickened too much. Avoid using the microwave alone as it can make the sauce separate and the steak tough. Heating slowly helps restore that luscious creamhouse texture and keeps the tortellini tender and flavorful.

FAQs

Can I use other types of pasta instead of tortellini?

Absolutely! While cheese tortellini is ideal because it complements the cream sauce with its cheesy bite, you can also use ravioli, gnocchi, or even regular pasta like penne or fettuccine if you prefer. Just adjust cooking times accordingly to keep everything tender yet firm.

What cut of steak is best for this recipe?

I personally prefer sirloin for a leaner option that still has great flavor, but ribeye works wonderfully if you want a juicier, more tender bite thanks to its marbling. Both cuts sear beautifully and hold up well in the sauce.

Can I prepare this recipe in advance?

You can prepare the steak and tortellini separately a few hours ahead, but I recommend assembling and cooking the full dish right before serving so the sauce stays creamy and fresh. The steak tastes best when rested and served shortly after searing.

Is this dish spicy?

The base recipe isn’t spicy unless you add the optional red pepper flakes. Those give it a nice gentle heat, so you can customize it to your preferred spice level or leave them out entirely for a milder flavor.

How can I make the sauce thicker?

If you want a thicker cream sauce, simply allow it to simmer a bit longer in step 4 until it reduces and coats the back of a spoon. Be careful not to boil too vigorously, and whisk in the parmesan gradually to maintain a smooth texture.

Conclusion

I truly hope you’ll give this Cracked Garlic Steak Tortellini in Creamhouse Sauce Recipe a try because it has brought so much joy to my table and those of my friends. It’s a perfect blend of comforting creaminess, robust garlic flavor, and tender steak that makes every meal feel a little more special. Whether you’re cooking for loved ones or treating yourself, this recipe is sure to become a favorite in your kitchen as it has in mine.