Introduction

Garlic Steak Tortellini in Creamy House Sauce Bliss is a comforting and flavorful dish that combines tender steak cubes with cheesy tortellini in a rich, garlicky cream sauce. Perfect for a cozy dinner, this recipe is straightforward yet indulgent, sure to please anyone craving a hearty pasta meal.

A close-up view of a dish with two main layers, the bottom layer is a creamy sauce with small specks of pepper, surrounding golden-yellow tortellini pasta which looks soft and stuffed, folded into neat, plump shapes. On top, there are chunks of well-cooked beef with a brown crust and juicy interior, garnished with small pieces of green herbs scattered evenly over the pasta and meat. The food rests in a white dish, set on a white marbled textured surface. The lighting shows the glossy, rich texture of both the creamy sauce and the tender meat. 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)
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 (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 (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

Step 1: Remove the steak from the refrigerator about 20 minutes before cooking to bring it closer to room temperature. Pat the steak dry with paper towels, then cut it into evenly sized cubes roughly ¾ to 1 inch in size.
Step 2: Place the steak cubes in a bowl and season evenly with smoked paprika, onion powder, salt, and black pepper. Toss to coat all pieces well and set aside.
Step 3: Fill a large pot with water, add 1–2 teaspoons salt, and bring to a rolling boil. Add the tortellini and gently stir. Cook according to package instructions, usually 3–5 minutes, until tender and floating. Drain and lightly 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. When melted and hot, add steak cubes in a single layer without overcrowding. Sear for 1–2 minutes on each side until deeply browned. Add the 3 minced garlic cloves during the last 30 seconds, stirring to avoid burning. Remove steak and set aside, keeping pan juices.
Step 5: Reduce heat to medium in the same skillet. Add 2 tablespoons butter and melt fully. Add 4 minced garlic cloves and sauté for 30–45 seconds until fragrant and golden.
Step 6: Slowly pour in 1 cup heavy cream while stirring, then add ½ cup beef broth. Whisk to combine. Sprinkle in Italian seasoning and crushed red pepper flakes if using. Lower heat and simmer for 3–4 minutes until slightly thickened.
Step 7: Stir in ½ cup freshly grated Parmesan cheese until melted and sauce is smooth. Taste and adjust with salt and pepper as needed.
Step 8: Add the drained tortellini to the sauce and gently toss to coat. Return steak and any juices to the pan and stir gently to combine. Let simmer 1–2 minutes for flavors to meld.
Step 9: Serve immediately, spooning steak and tortellini into bowls. Drizzle with extra sauce and garnish with chopped fresh parsley and additional Parmesan if desired.

Tips & Variations

Use freshly grated Parmesan for a smoother sauce and better melting compared to pre-shredded cheese.
For extra heat, increase crushed red pepper flakes or add a pinch of cayenne.
Swap beef broth with chicken broth if preferred or to keep it lighter.
Allow steak to rest slightly before cutting to keep juices locked in, resulting in more tender pieces.
If using frozen tortellini, be sure to thaw completely before cooking for best texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwaved in short bursts, adding a splash of cream or broth to loosen the sauce if it thickens too much.

How to Serve

A close-up dish showing two main layers on a white plate: the bottom layer has yellow tortellini pasta with a smooth, glossy texture covered lightly in a cream sauce, while the top layer is made up of several pieces of browned, juicy beef with a slightly charred surface, sprinkled with chopped green herbs for contrast. The creamy sauce pools slightly around the pasta and meat, enhancing the rich look of the dish, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of tortellini?

Yes, cheese-filled tortellini is ideal, but you can substitute with ravioli, gnocchi, or even small pasta shapes like penne or farfalle. Cooking times may vary, so adjust accordingly.

Is it okay to make the sauce without garlic?

While garlic adds great depth and aroma, you can reduce or omit it if you prefer a milder flavor. Consider using shallots or onion powder for a different savory note.

Garlic Steak Tortellini in Creamy House Sauce Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

This Garlic Steak Tortellini recipe is a comforting and flavorful dish featuring tender seared steak cubes and cheese tortellini tossed in a luscious creamy house sauce infused with garlic, Parmesan, and Italian seasonings. Perfect for a hearty dinner, this dish combines rich flavors and simple techniques to deliver a restaurant-quality meal right at home.

Author: Isabella
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

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)
1–2 teaspoons salt for boiling water
1 teaspoon olive oil (to prevent sticking after draining)

For the Creamy House Sauce

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

Prepare the Steak: Remove the steak from the refrigerator about 20 minutes before cooking to reach room temperature. Pat the meat very dry with paper towels for better browning. Cut into roughly ¾ to 1 inch cubes. Season evenly with smoked paprika, onion powder, salt, and black pepper, tossing to coat all pieces. Set aside while heating the pan.
Cook the Tortellini: Bring a large pot of salted water (1–2 teaspoons salt) to a rolling boil. Add the tortellini and gently stir to prevent sticking. Cook according to package instructions (typically 3–5 minutes) until tortellini floats and is tender. Drain, drizzle lightly with 1 teaspoon olive oil, and set aside.
Sear the Steak – The Flavor Base: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once butter has melted and oil glistens, add the steak cubes in a single layer without overcrowding. Sear for 1–2 minutes without moving to develop a deep brown crust. Flip and sear another 1–2 minutes. Add minced garlic during the last 30 seconds, stirring quickly to avoid burning. Remove steak and set aside, leaving juices in the pan.
Make the Creamy House Sauce: Reduce heat to medium in the same skillet with steak drippings. Add 2 tablespoons butter and let melt. Sauté 4 cloves minced garlic for 30–45 seconds until fragrant and lightly golden. Slowly pour in 1 cup heavy cream, stirring continuously. Add ½ cup beef broth and whisk to combine. Stir in Italian seasoning and optional crushed red pepper flakes. Reduce heat to low and simmer for 3–4 minutes to thicken. Add ½ cup freshly grated Parmesan and stir until melted and smooth. Season with salt and black pepper to taste.
Combine Steak and Tortellini with Sauce: Add drained tortellini to the skillet with sauce, tossing gently to coat thoroughly. Return seared steak pieces along with any accumulated juices to the pan. Stir carefully to keep steak tender. Let simmer together for 1–2 minutes so flavors blend.
Serve: Spoon the creamy steak tortellini into bowls or plates. Drizzle with extra sauce as desired. Garnish generously with fresh chopped parsley and additional Parmesan if preferred. Serve immediately while hot and creamy.

Notes

To ensure even cooking, cut steak cubes uniform in size.
Patting steak dry before searing helps develop a better crust.
If using frozen tortellini, thaw completely before cooking.
Use freshly grated Parmesan for a smoother sauce texture.
Searing steak in batches prevents overcrowding and steaming.
Adjust seasoning at the end of sauce preparation for perfect balance.
Optionally add crushed red pepper flakes for a slight spicy kick.
Serve immediately for best flavor and texture.

Keywords: Garlic Steak Tortellini, Creamy Steak Pasta, Cheese Tortellini Recipe, Easy Italian Dinner, Creamy Garlic Sauce, Sautéed Steak, Homemade Pasta Sauce