Garlic Steak Tortellini in Creamy House Sauce Bliss Recipe

Introduction

Garlic Steak Tortellini in Creamy House Sauce Bliss is a comforting and indulgent dish that combines tender seared steak with cheese-filled tortellini in a rich garlic cream sauce. Perfect for a special weeknight dinner or when you want to impress without the fuss.

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)
• 1 tablespoon butter (for searing)
• 3 large cloves garlic, finely minced (for steak)
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• ¼–½ teaspoon salt
• ½ teaspoon fresh-cracked black pepper
• 18–20 ounces (approx. 500–550 g) cheese tortellini (fresh or refrigerated)
• 1–2 teaspoons salt (for boiling water)
• 2 tablespoons butter (for sauce)
• 4 cloves garlic, minced (for sauce)
• 1 cup heavy cream
• ½ cup beef broth (or 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

1. Step 1: Remove the steak from the refrigerator about 20 minutes before cooking to come closer to room temperature. Pat dry with paper towels and cut into ¾ to 1-inch cubes. Season evenly with smoked paprika, onion powder, salt, and black pepper. Set aside.
2. Step 2: Bring a large pot of salted water (1–2 teaspoons salt) to a rolling boil. Add tortellini and cook according to package instructions, usually 3–5 minutes until tender and floating. Drain and lightly drizzle with olive oil to prevent sticking. Set aside.
3. Step 3: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot, add steak cubes in a single layer without overcrowding. Sear 1–2 minutes per side to form a brown crust. Add minced garlic for the last 30 seconds and stir quickly to avoid burning. Remove steak and set aside, leaving drippings in the pan.
4. Step 4: Reduce heat to medium and add 2 tablespoons butter to the pan. When melted, sauté 4 cloves minced garlic for 30–45 seconds until fragrant. Slowly pour in 1 cup heavy cream, whisking continuously, then add ½ cup beef broth. Stir in Italian seasoning and optional red pepper flakes. Simmer on low for 3–4 minutes until slightly thickened.
5. Step 5: Stir in ½ cup freshly grated Parmesan cheese until melted and the sauce is smooth. Taste and season with salt and pepper as needed.
6. Step 6: Add the drained tortellini to the sauce and gently toss to coat. Return the seared steak and its juices to the pan, stirring gently to keep the steak tender. Let everything simmer together for 1–2 minutes to blend flavors.
7. Step 7: Serve the garlic steak tortellini in bowls or shallow plates. Drizzle extra sauce on top, and garnish with fresh chopped parsley and additional Parmesan if desired. Enjoy immediately while hot and creamy.

Tips & Variations

• Use freshly grated Parmesan for a creamier, smoother sauce—pre-shredded cheese may not melt as well.
• For a spicier kick, increase crushed red pepper flakes or add a pinch of cayenne pepper.
• If preferred, substitute beef broth with chicken broth or vegetable broth for a lighter sauce.
• To prevent steak from overcooking, sear in batches if your pan is crowded.
• Fresh herbs like basil or thyme can be added with the parsley for more brightness.

Storage

Store leftover garlic steak tortellini in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce if it thickens too much.

How to Serve

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 before cooking. Cooking times may vary slightly, so check for doneness according to package instructions.

What cut of steak works best?

Sirlion, ribeye, New York strip, and tenderloin are all excellent choices. Choose a tender cut that sears well and cuts into small cubes easily.

Garlic Steak Tortellini in Creamy House Sauce Bliss Recipe

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★★★★★

4.9 from 129 reviews

Garlic Steak Tortellini in Creamy House Sauce Bliss is a rich and flavorful pasta dish featuring tender seared steak cubes combined with cheesy tortellini tossed in a velvety garlic cream sauce infused with Parmesan and Italian herbs. Perfect for a comforting and indulgent meal, this recipe brings together bold seasoning, savory steak, and a luscious sauce for an unforgettable dinner experience.

• Author: Cleo
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Steak

• 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
• 1 tablespoon butter
• 3 large cloves garlic, finely minced
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• ¼–½ teaspoon salt, to taste
• ½ teaspoon fresh-cracked black pepper

For the Tortellini

• 18–20 ounces (approx. 500–550 g) cheese tortellini (fresh or refrigerated; avoid frozen unless thawed)
• 1–2 teaspoons salt for boiling water
• 1 teaspoon olive oil (to prevent sticking after cooking)

For the Creamy House Sauce

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup beef broth (or chicken broth as a substitute)
• 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

1. Prepare the Steak: Remove steak from the refrigerator 20 minutes before cooking to reach room temperature. Pat dry with paper towels for better searing. Cut into ¾ to 1-inch cubes. Season evenly with smoked paprika, onion powder, salt, and black pepper, mixing well to coat all pieces. Set aside.
2. Cook the Tortellini: Bring a large pot of salted water (1–2 teaspoons salt) to a rolling boil. Add tortellini and stir gently to prevent sticking. Cook for 3–5 minutes or until tender and floating. Drain and drizzle with 1 teaspoon olive oil to keep them from sticking. Set aside.
3. Sear the Steak: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once butter melts and oil shimmers, add steak cubes in a single layer without overcrowding. Sear undisturbed for 1–2 minutes to form a crust. Flip and sear another 1–2 minutes. Add minced garlic for last 30 seconds, stirring quickly to prevent burning. Remove steak from skillet, leaving drippings behind.
4. Make the Creamy House Sauce: Lower heat to medium. Add 2 tablespoons butter to skillet with drippings; melt completely. Add minced garlic and sauté 30–45 seconds until fragrant and light golden. Slowly pour in heavy cream while stirring. Add beef broth and whisk to combine. Stir in Italian seasoning and crushed red pepper flakes (if using). Reduce heat to low and simmer for 3–4 minutes to thicken. Stir in grated Parmesan until sauce is smooth. Season with salt and pepper to taste.
5. Combine Steak & Tortellini with Sauce: Add cooked tortellini to skillet, gently tossing to coat with sauce. Return steak pieces and any accumulated juices to skillet. Stir gently to keep steak tender. Let simmer together for 1–2 minutes to meld flavors.
6. Serve: Dish the steak and tortellini onto plates or bowls. Drizzle extra sauce over servings. Garnish with fresh chopped parsley and additional Parmesan if desired. Serve immediately warm and creamy.

Notes

• Use fresh or refrigerated tortellini for best texture; frozen tortellini should be fully thawed before cooking.
• Don’t overcrowd the pan when searing steak to ensure a good crust and even cooking.
• Freshly grated Parmesan melts better and creates a smoother sauce than pre-shredded varieties.
• Searing steak at room temperature helps achieve better browning.
• Adjust crushed red pepper flakes based on spice preference or omit for milder dish.
• Leftover sauce can be refrigerated and reheated gently with a splash of broth or cream.

Keywords: Garlic steak tortellini, creamy pasta, steak bites, Parmesan cream sauce, easy dinner, comfort food