Begin by bringing a large pot of salted water to a rolling boil. Add 20 oz of cheese tortellini and cook for 3–5 minutes until they are al dente. Once cooked, drain the tortellini and set them aside, allowing them to remain warm while you prepare the other components of your Cracked Garlic Steak Tortellini.

In a large skillet, heat 2 tbsp of olive oil over medium-high heat. While the oil warms, season 1 lb of steak with salt, black pepper, garlic powder, and smoked paprika to taste. Once the oil shimmers, add the steak to the skillet and sear for 3–5 minutes until it develops a nice brown crust. Remove the steak from the skillet and let it rest while we move on to the next step.

Using the same skillet, reduce the heat to medium and add 4 tbsp of butter. Once melted, toss in 5 cloves of minced garlic and sauté for about 1 minute until the garlic becomes fragrant and golden.

Slowly stir in 1 cup of heavy cream and 3/4 cup of whole milk into the skillet, mixing gently to blend with the garlic. Allow the mixture to come to a gentle simmer and cook for 3–4 minutes until the sauce thickens slightly and becomes velvety.

Gradually add 1 1/4 cups of shredded parmesan cheese to the simmering sauce, stirring until it fully melts and combines into a smooth mixture.

Return the seared steak, now sliced into bite-sized pieces, along with the cooked tortellini back into the skillet. Toss everything together for about 2 minutes, allowing the steak and tortellini to be well coated in the creamy sauce.

Once everything is coated and heated through, remove the skillet from the heat. Sprinkle with chopped parsley, red pepper flakes, and cracked black pepper to taste. Serve your Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss immediately.