Name: Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 package (about 20 oz) cheese tortellini (fresh, refrigerated, or frozen); 1 lb sirloin or ribeye steak, thinly sliced; 1 tablespoon olive oil or butter; 3–4 cloves garlic, minced or smashed; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 teaspoon cracked black pepper (adjust to taste); 1 teaspoon Italian seasoning; Salt, to taste; Fresh parsley or chives, chopped, for garnish; Optional: red pepper flakes, sautéed mushrooms, or baby spinach

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Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is a rich, savory pasta dish that brings together tender steak, cheesy tortellini, and a creamy, garlicky sauce with a peppery kick. I cook the steak to juicy perfection, then toss it with tortellini in a homemade cream sauce that’s full of garlic, cracked black pepper, herbs, and a touch of Parmesan. It’s indulgent, satisfying, and bursting with bold flavor in every bite.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into something seriously crave-worthy. The cracked garlic and black pepper give the sauce real depth, while the tender steak and stuffed tortellini make it hearty enough to serve on its own. It’s one of those dishes that feels fancy but comes together easily in one pan. Whether I’m cooking for guests or just treating myself to a next-level dinner, this one always delivers comfort and flavor. Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cheese tortellini (fresh or refrigerated)
Steak (sirloin or ribeye), sliced thin
Olive oil or butter
Garlic, minced or smashed
Heavy cream
Grated Parmesan cheese
Cracked black pepper
Italian seasoning
Salt
Fresh parsley or chives for garnish
Optional: red pepper flakes, mushrooms, or baby spinach

Directions

I start by cooking the tortellini in salted water according to the package directions, then drain and set it aside.
While the pasta cooks, I heat olive oil in a skillet over medium-high heat. I season the steak with salt and pepper, then sear it for a couple of minutes per side until it’s browned and cooked to my liking. I remove it from the pan and let it rest.
In the same skillet, I add a bit more oil or butter and sauté the garlic until fragrant—about 1 minute.
I reduce the heat to medium and pour in the heavy cream, scraping up any browned bits from the bottom.
I stir in Parmesan, cracked black pepper, and Italian seasoning, letting the sauce simmer gently until it thickens slightly.
I return the cooked steak and tortellini to the skillet, tossing everything together to coat well in the sauce.
I let it heat through for a few more minutes, then serve hot with a sprinkle of fresh herbs on top.

Servings and timing

This dish makes about 4 servings. It takes around 10–15 minutes to prep and another 15–20 minutes to cook, so dinner’s ready in under 35 minutes.

Variations

Sometimes I use mushroom or spinach tortellini for a flavor boost. I’ve also added sautéed mushrooms or a handful of baby spinach to the sauce for extra texture and nutrition. If I want to lighten it up, I use half-and-half instead of heavy cream. For extra heat, I add a pinch of red pepper flakes to the garlic as it cooks. Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or cream and warm it gently on the stove or in the microwave, stirring often to keep the sauce smooth. I avoid high heat to prevent the cream from separating.

FAQs

What’s the best steak to use?

I usually go with sirloin or ribeye because they’re flavorful and cook quickly. Flank steak or strip steak also works well if sliced thin.

Can I use frozen tortellini?

Yes, I use frozen tortellini all the time—just cook it according to the package instructions and drain well before adding to the sauce.

How do I get the sauce extra creamy?

I let the sauce simmer gently until it thickens, and I always use freshly grated Parmesan for the best melt and flavor.

Is this recipe spicy?

Not by default, but I sometimes add cracked red pepper flakes if I want a little heat. The cracked black pepper gives it a mild, peppery bite.

Can I make this ahead?

I prep the steak and sauce ingredients ahead of time, but I wait to cook and combine everything until just before serving so the tortellini doesn’t get too soft.

Conclusion

Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss is the kind of comforting, flavorful dish I keep coming back to. It’s creamy, rich, and full of bold garlic-pepper goodness, with tender steak and cheesy pasta in every bite. Whether I’m making it for a cozy dinner or a special night in, it always feels like a restaurant-level meal I made at home.