Introduction

Garlic Steak Tortellini in Creamy House Sauce Bliss is a comforting and flavorful dish that combines tender seared steak with cheesy tortellini in a rich, garlicky cream sauce. Perfect for a cozy dinner, this recipe is simple enough for weeknights yet special enough to impress guests.

The image shows a close-up of a dish with two main layers. The bottom layer is made of creamy yellow tortellini pasta with a smooth texture and a slight shine from the sauce. On top, there are several large, juicy chunks of grilled beef with a dark brown, seared surface that looks tender and moist. Both layers are sprinkled with chopped green herbs for a fresh touch and some black pepper. The whole dish sits on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 1¼ pounds (450–560 g) steak, cut into small bite-sized cubes (sirloin, ribeye, New York strip, or tenderloin)
1 tablespoon olive oil (for searing steak)
1 tablespoon butter (for searing steak)
3 large cloves garlic, finely minced (for steak)
½ teaspoon smoked paprika
½ teaspoon onion powder
¼–½ teaspoon salt (to taste)
½ teaspoon fresh-cracked black pepper
18–20 ounces (approx. 500–550 g) cheese tortellini (fresh or refrigerated)
Salt for boiling water (1–2 teaspoons)
2 tablespoons butter (for sauce)
4 cloves garlic, minced (for sauce)
1 cup heavy cream
½ cup beef broth (can substitute chicken broth)
½ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning (basil, oregano, thyme blend)
¼ teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste
1–2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Remove the steak from the refrigerator about 20 minutes before cooking to bring it closer to room temperature. Pat the steak cubes dry with paper towels.
Step 2: In a mixing bowl, season the steak with smoked paprika, onion powder, salt, and black pepper. Toss well to coat evenly and set aside.
Step 3: Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package instructions (usually 3–5 minutes). Drain and drizzle with a teaspoon of olive oil to prevent sticking. Set aside.
Step 4: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once melted and hot, add the steak cubes in a single layer without overcrowding. Sear for 1–2 minutes on one side until browned, then flip and sear another 1–2 minutes.
Step 5: Add the 3 cloves minced garlic to the pan during the last 30 seconds of searing, stirring quickly to avoid burning. Remove the steak from the pan and set aside, keeping the browned bits in the skillet.
Step 6: Lower the heat to medium. Add 2 tablespoons butter to the same skillet with drippings. Once melted, sauté 4 cloves minced garlic for 30–45 seconds until fragrant and lightly golden.
Step 7: Slowly pour in 1 cup heavy cream while stirring, then add ½ cup beef broth, whisking to combine. Stir in Italian seasoning and optional crushed red pepper flakes.
Step 8: Reduce heat to low and simmer the sauce for 3–4 minutes, allowing it to thicken slightly. Add the ½ cup freshly grated Parmesan cheese, stirring until melted and smooth. Season with salt and pepper to taste.
Step 9: Add the cooked tortellini to the sauce and gently toss to coat. Return the seared steak and any juices to the pan, stirring carefully to keep the steak tender. Let it simmer together for 1–2 minutes to meld flavors.
Step 10: Serve the creamy garlic steak tortellini in bowls or plates. Garnish generously with chopped fresh parsley and extra Parmesan if desired. Enjoy immediately while hot and creamy.

Tips & Variations

Use freshly grated Parmesan for a smoother sauce that melts better than pre-shredded cheese.
If you prefer less spice, omit the crushed red pepper flakes or use a smaller amount.
For extra richness, add a splash of white wine to the sauce before simmering.
Swap beef broth with chicken broth or vegetable broth if needed without losing flavor.
Cook the steak in batches to avoid overcrowding and ensure a good sear for maximum flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to restore sauce creaminess and avoid drying out the steak and tortellini.

How to Serve

This image shows a dish with two layers: the bottom layer is light golden yellow tortellini pasta with a smooth, creamy texture, arranged in a close circle, and the top layer has thick chunks of dark brown browned beef with a shiny glaze and bits of green herbs sprinkled on top. Both layers sit in a light creamy sauce with specks of black pepper, all presented on a white plate over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Frozen tortellini can be used if fully thawed beforehand. Cooking times might be slightly longer, so follow package instructions and ensure the tortellini is cooked through before combining with the sauce.

What’s the best cut of steak for this dish?

Slices from sirloin, ribeye, New York strip, or tenderloin all work well. Choose a cut you enjoy that sears nicely and stays tender in bite-sized pieces for the best result.