Cracked Garlic Steak Tortellini is a fast, steakhouse-style pasta dinner made with tender seared steak bites, cheesy tortellini, and a rich garlic “creamhouse” sauce made from butter, heavy cream, milk, and Parmesan. It’s the kind of recipe that feels fancy, but it comes together in about 30 minutes and only needs one skillet (plus a pot to boil the tortellini).
What makes it special is the contrast: the steak gets a quick high-heat sear for a browned crust, the tortellini stay plump and soft, and the sauce clings to everything with a silky garlic-Parmesan finish. If you want extra color, you can wilt spinach into the sauce, or add a pinch of red pepper flakes for a little heat.
Why you’ll love it
- Speed meets comfort: seared steak + fresh tortellini + creamy garlic sauce in one meal.
- Big flavor with simple ingredients like garlic, butter, cream, and Parmesan.
- Easy to customize: sirloin or ribeye, add spinach, add spice, or swap protein.
Ingredients
Pasta
- 20 oz cheese tortellini (fresh or refrigerated)
Steak
- 1 lb steak (sirloin or ribeye)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
For cooking + sauce
- 2 tablespoons olive oil
- 4 tablespoons butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup whole milk
- 1 1/4 cups Parmesan, shredded or freshly grated
Optional garnish
- Parsley, chopped
- Red pepper flakes
- Cracked black pepper
Instructions
- Boil a large pot of salted water, add tortellini, and cook 3–5 minutes until al dente; drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Season steak with salt, pepper, garlic powder, and smoked paprika, then sear 3–5 minutes until browned; remove and set aside.
- In the same skillet, melt butter over medium heat.
- Add minced garlic and cook about 1 minute until fragrant (don’t let it brown).
- Pour in heavy cream and whole milk; simmer 3–4 minutes, stirring, until slightly thickened.
- Whisk in Parmesan gradually until melted and smooth; season to taste.
- Add the steak and tortellini back to the skillet and toss 2 minutes to coat everything in the sauce.
- Garnish with parsley, red pepper flakes, and cracked pepper if desired, then serve immediately.
Tips for the best result
Sear the steak on higher heat to build a crust, then let it rest while you make the sauce so it stays tender. Keep the cream sauce at a gentle simmer (not a hard boil) so it stays silky and doesn’t break. Use freshly grated Parmesan if you can, because it melts smoother into the sauce.
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Cracked Garlic Steak Tortellini
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Cracked Garlic Steak Tortellini is a quick, steakhouse-style pasta made with seared steak bites and cheese tortellini tossed in a rich garlic “creamhouse” sauce of butter, cream, milk, and Parmesan. Ready in about 30 minutes.
Ingredients
20 oz cheese tortellini (fresh or refrigerated)
Steak
1 lb steak (sirloin or ribeye), cut into bite-size pieces
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Smoked paprika, to taste
Sauce + cooking
2 tbsp olive oil
4 tbsp butter
5 cloves garlic, minced
1 cup heavy cream
3/4 cup whole milk
1 1/4 cups Parmesan cheese, shredded or freshly grated
Optional garnish
Parsley, chopped
Red pepper flakes
Cracked black pepper
Instructions
1. 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. Heat olive oil in a large skillet over medium-high heat.
3. Season the steak with salt, black pepper, garlic powder, and smoked paprika. Add to the skillet and sear 3–5 minutes until browned. Remove the steak to a plate and set aside.
4. Reduce heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté about 1 minute until fragrant (do not brown).
5. Pour in the heavy cream and whole milk. Simmer gently for 3–4 minutes, stirring, until slightly thickened.
6. Gradually whisk in the Parmesan until melted and smooth. Taste and adjust seasoning as needed.
7. Add the cooked tortellini and seared steak back to the skillet and toss about 2 minutes until everything is warmed through and coated in sauce.
8. Garnish with parsley, red pepper flakes, and cracked black pepper if desired. Serve immediately.
Notes
Sear the steak over higher heat for a good crust, then remove it so it doesn’t overcook while the sauce simmers.
Keep the sauce at a gentle simmer (not a hard boil) to prevent breaking.
Freshly grated Parmesan melts smoother than pre-shredded cheese.
Optional add-in: stir in a handful of spinach at the end and let it wilt in the sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 bowl
