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I still make this Cracked Garlic Steak Tortellini when I want something impressive on the table without spending hours in the kitchen. It’s tender steak seared to a caramelized finish, tossed with pillowy cheese tortellini and a lush garlic cream sauce—comfort food that feels a little special. This recipe is perfect for weeknight dinners, date nights at home, or anytime you need a cozy, crowd-pleasing pasta that comes together on the stovetop. If you’re into bold garlic flavor and silky sauce, you might also enjoy Garlic Butter Steak Bites with Parmesan Cream Sauce as another rich steak-and-cream inspiration.

Why you’ll love this dish

This meal hits so many great notes: quick to prepare, rich but balanced, and flexible for weeknight or weekend. Fresh or refrigerated tortellini keeps the texture light while the cracked garlic and butter create a sauce that clings to every bite. It’s also a forgiving recipe—swap steak cuts or add heat to suit your household.

“Hands-down the creamiest, garlickiest pasta we’ve made all month — family-approved and gone within minutes.” — Emma R.

How this recipe comes together

Start by seasoning and searing the steak to develop a deep crust, then rest and slice it thin. While the steak rests, make the creamhouse sauce in the same pan so it picks up those browned bits for extra flavor. Boil the tortellini until tender, combine everything, and finish with parmesan and cracked black pepper. The result: a fast, restaurant-style pasta made at home.

Gather these items

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
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.)
red pepper flakes (optional) (For a spicy kick.)
cracked black pepper (optional garnish) (Elevates the flavor.)

Substitutions: Use half-and-half instead of heavy cream for a lighter sauce (reduce milk slightly). Swap chicken or mushrooms for steak for a different protein. Pre-grated parmesan works in a pinch, but freshly grated gives the best melt and flavor.

Step-by-step instructions

Bring a large pot of salted water to a boil for the tortellini. Cook tortellini according to package directions until al dente, drain, and set aside.
Pat the steak dry and season both sides with salt, black pepper, garlic powder, and a light dusting of smoked paprika.
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear steak 3–4 minutes per side for medium-rare (adjust time for thickness). Transfer steak to a cutting board to rest for 5–10 minutes.
Keep the skillet over medium heat and add 4 tbsp butter. Once melted and foaming, add 5 cloves minced garlic and cook 30–45 seconds until fragrant; don’t let it brown too dark.
Pour in 1 cup heavy cream and 3/4 cup whole milk, scraping up any browned bits from the steak with a wooden spoon. Simmer gently 2–3 minutes until slightly thickened.
Stir in 1 1/4 cups parmesan, a pinch of smoked paprika, and taste for seasoning—add salt or cracked black pepper as needed. If the sauce is too thick, loosen with a splash of milk.
Slice the rested steak thin against the grain. Add drained tortellini and sliced steak to the skillet, tossing gently to coat everything in the creamhouse sauce.
Finish with chopped parsley and a pinch of red pepper flakes if using. Serve immediately with extra parmesan and cracked black pepper on top.

Best ways to enjoy it

Serve this dish with a crisp green salad (simple lemon vinaigrette cuts the richness), garlic bread for sopping up sauce, or roasted vegetables for color and texture. For a lighter starter or contrast, a warm bowl of Ginger Garlic Chicken Noodle Soup makes an excellent companion on a chilly night. Pair with a medium-bodied red wine like Merlot or a fuller Chardonnay to stand up to the cream.

Storage and reheating tips

Refrigerate leftover tortellini in an airtight container for up to 3 days. To freeze, cool completely, place in freezer-safe containers, and freeze for up to 2 months (texture may soften). Reheat gently on the stove over low heat with a splash of milk or cream to revive the sauce, stirring until hot. Microwaving works in short bursts—stir between intervals to keep the sauce smooth.

Pro chef tips

Don’t skip resting the steak; it keeps juices locked in and prevents a watery sauce.
Use the same pan for sauce to capture fond (those brown bits) for richer flavor.
Grate your own parmesan for better melt and a brighter, less grainy finish.
If your sauce separates, whisk in a teaspoon of cold water or a bit more cream off heat to bring it back together.

Creative twists

Spice it up with a dollop of pesto stirred into the sauce for herby brightness.
Replace steak with sliced Italian sausage or shredded rotisserie chicken for quicker prep.
Make it vegetarian: caramelize mushrooms and toss with tortellini in the creamhouse sauce.
For gluten-free, use GF tortellini and check labels on added ingredients.

Your questions answered

Q: Can I use frozen tortellini?
A: Yes—frozen tortellini works fine. Add an extra 1–2 minutes to the cooking time and watch for tenderness. Drain well before combining with the sauce.

Q: How do I know when the steak is done?
A: Use an instant-read thermometer for accuracy: 125°F–130°F for medium-rare, 135°F for medium. Remember carryover cooking while the steak rests.

Q: Can I make the sauce ahead of time?
A: You can prepare the sauce a few hours ahead and gently rewarm before adding tortellini and steak. If stored in the fridge, whisk in a splash of cream or milk while reheating to loosen the sauce.

Internal link suggestions (anchor text only):
Garlic Butter Steak Bites with Parmesan Cream Sauce
Ginger Garlic Chicken Noodle Soup