Can I substitute the steak with something else?

Absolutely! Many readers swap steak for chicken breast, chicken thighs, or even shrimp. They all work great in this Cracked Garlic Steak Tortellini in Creamhouse Sauce .

Can I use frozen tortellini?

Yes—just follow the package instructions. Frozen tortellini tends to cook a minute or two longer.

How can I store leftovers?

Store leftovers in an airtight container for up to 3 days . Reheat slowly with a splash of milk to revive the sauce.

Can I lighten up the Creamhouse Sauce?

You can use half-and-half instead of heavy cream, but the sauce won’t be quite as rich. Still delicious, though!

Can I make this ahead?

You can prep the steak and grate the cheese ahead of time, but for the best texture, cook everything fresh. Tortellini loves to soak up sauce—sometimes a little too much.

Garlic Steak Tortellini: 7 Deliciously Easy Wins

Description

This Cracked Garlic Steak Tortellini in Creamhouse Sauce is a rich, creamy, and ultra-comforting skillet dinner made with tender seared steak bites, cheese tortellini, and a velvety garlic parmesan sauce. Perfect for busy nights when you want something cozy, hearty, and absolutely delicious.

Ingredients

Scale

For the Tortellini

20 oz cheese tortellini (fresh or refrigerated)

For the Steak

1 lb steak (sirloin or ribeye)
Salt
Black pepper
Garlic powder
Smoked paprika

For the Creamhouse Sauce

2 tbsp olive oil
4 tbsp butter
5 cloves garlic, minced
1 cup heavy cream
3/4 cup whole milk
1 1/4 cups shredded parmesan (freshly grated preferred)

Optional Garnishes

Chopped parsley
Cracked black pepper
Red pepper flakes

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Instructions

Bring a pot of salted water to a boil. Add tortellini and cook 3–5 minutes or until al dente. Drain and set aside.
Heat olive oil in a skillet over medium-high heat. Season steak generously with salt, pepper, garlic powder, and smoked paprika.
Sear steak bites for 3–5 minutes until browned on all sides. Remove and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in heavy cream and milk. Simmer 3–4 minutes to thicken.
Add parmesan, stirring until smooth and creamy. Taste and adjust seasoning.
Return tortellini and steak to the skillet. Toss gently to coat in sauce.
Garnish with parsley, cracked pepper, or red pepper flakes. Serve warm.

Notes

Ribeye gives the most tender, buttery texture, while sirloin is leaner.

If the sauce thickens too much, splash in milk or pasta water to loosen.

Add spinach or mushrooms for extra veggies.

Freshly grated parmesan melts smoother than pre-shredded.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American-Italian

Nutrition

Serving Size: 1 plate (about 1/4 of recipe)
Calories: 785 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 48 g
Saturated Fat: 24 g
Unsaturated Fat: 20 g
Trans Fat: 0.5 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 165 mg