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Creamy Steak Tortellini: Easy Dinner Recipe for Busy Nights

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

A rich, luxurious pasta dish combining tender seared steak, pillowy cheese tortellini, and a velvety garlic-Parmesan creamhouse sauce. A decadent, restaurant-level meal made easily at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Dish
Cuisine: American, Italian-inspired
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 20 oz cheese tortellini, fresh or refrigerated
  • 1 lb steak (sirloin or ribeye)
  • salt
  • black pepper
  • garlic powder
  • smoked paprika
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 5 cloves garlic, minced
  • 1 cup heavy cream
  • ¾ cup whole milk
  • 1 ¼ cups Parmesan cheese, shredded or freshly grated
  • parsley, chopped
  • red pepper flakes
  • cracked black pepper

Method
 

  1. Cook the tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook 3–5 minutes until al dente. Drain and set aside.
  2. Sear the steak: Heat olive oil in a large skillet. Season steak with salt, black pepper, garlic powder, and smoked paprika. Sear 3–5 minutes until browned. Remove and set aside.
  3. Sauté garlic: In the same skillet, melt the butter. Add minced garlic and cook for 1 minute until fragrant.
  4. Make the cream sauce: Add heavy cream and whole milk. Stir and simmer 3–4 minutes until slightly thickened.
  5. Add Parmesan: Gradually whisk in Parmesan until melted and smooth. Season to taste.
  6. Combine everything: Return the steak and cooked tortellini to the skillet. Toss gently for 2 minutes to coat.
  7. Serve: Garnish with parsley, cracked black pepper, and red pepper flakes if desired. Serve hot.

Notes

For an extra flavor boost, deglaze the skillet with a splash of white wine before adding the cream. Ribeye gives the richest result, while sirloin stays lean but flavorful.