Garlic Butter Steak Bites & Creamy Alfredo Tortellini is the kind of recipe that turns an ordinary dinner into something restaurant-worthy. It brings together juicy, golden-seared steak bites and pillowy cheese-stuffed tortellini, all coated in a luscious, homemade Alfredo sauce. This recipe is surprisingly simple yet decadent—perfect for date nights, family dinners, or just treating yourself on a weeknight. The best part? It comes together in just about 30 minutes, making it both indulgent and practical. Let’s break it down step by step so you can recreate this creamy, savory dream at home.
Ingredients:
Main Dish
-
1½ lbs steak bites (sirloin or ribeye, cut into 1-inch cubes)
-
3 tbsp butter
-
3 garlic cloves, minced
-
1 (20 oz) package refrigerated or frozen cheese tortellini
Alfredo Sauce
-
2 tbsp butter
-
2 cups heavy cream
-
1½ cups grated Parmesan cheese (use freshly grated for best results)
-
Salt & black pepper, to taste
Preparation:
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions (usually 3–5 minutes if fresh, a little longer if frozen). Drain the tortellini and set aside. Drizzle a tiny bit of olive oil if needed to keep them from sticking together.
Step 2: Sear the Steak Bites
While the pasta cooks, heat 3 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the minced garlic and sauté for 30 seconds until fragrant—don’t let it burn.
Add the steak bites in a single layer, making sure not to overcrowd the pan (work in batches if necessary). Sear the steak for 2–3 minutes on each side or until deeply browned and cooked to your desired doneness (medium-rare to medium works beautifully here). Season generously with salt and freshly cracked pepper. Remove the steak bites and set them aside, keeping the flavorful garlic butter in the pan.
Step 3: Make the Alfredo Sauce
In the same skillet, lower the heat to medium and add 2 tablespoons of butter. Once melted, pour in the heavy cream and bring to a gentle simmer—don’t boil. Stir constantly for about 2–3 minutes.
Gradually whisk in the grated Parmesan, stirring until it melts completely into a silky, slightly thick sauce. Season the sauce with salt and pepper to taste. It should coat the back of a spoon when ready.
Step 4: Combine Pasta and Sauce
Toss the drained tortellini into the Alfredo sauce, stirring gently to make sure each piece is well-coated with that rich, cheesy goodness.
Step 5: Assemble and Serve
Plate the creamy tortellini, then top with the golden steak bites. For an extra punch of flavor, drizzle the reserved garlic butter from the steak pan over the top. Garnish with a sprinkle of freshly chopped parsley, a little more Parmesan, or even a dash of chili flakes for heat if desired.
Variations:
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Protein Swap: Replace steak with grilled chicken strips, shrimp, or crispy tofu for a different spin.
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Herbed Twist: Add fresh basil or thyme to the Alfredo sauce for added aroma and depth.
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Mushroom Upgrade: Sauté sliced mushrooms with the garlic before adding the steak for a meaty, earthy flavor.
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Sun-Dried Tomato Alfredo: Stir in chopped sun-dried tomatoes to the sauce for a sweet-tangy contrast.
Cooking Note:
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Steak cooks quickly, so don’t walk away from the skillet. High heat is key for a golden crust without overcooking the interior.
-
Let the steak rest a couple of minutes before plating. This helps keep the juices inside each piece instead of running out onto the plate.
-
Use freshly grated Parmesan—it melts better and has a much richer taste than pre-grated.
Serving Suggestions:
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Serve with a light side salad tossed in a lemon vinaigrette to cut through the richness.
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Garlic bread or a warm baguette is perfect for mopping up every bit of sauce.
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A glass of white wine like Chardonnay or a light red like Pinot Noir pairs beautifully with this dish.
Tips:
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Don’t overcrowd the pan: If the steak pieces are too close together, they’ll steam instead of sear. Sear in batches for best texture.
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Preheat your skillet: You want a nice sizzle as soon as the steak hits the pan.
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Use room temp steak: Let the steak sit out for about 20–30 minutes before cooking for more even results.
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Thicken your Alfredo: If the sauce is too thin, simmer a little longer or add a tablespoon of cream cheese or a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).
Time Breakdown:
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Prep Time: 10 minutes
-
Cooking Time: 20 minutes
-
Total Time: 30 minutes
Nutritional Information (Estimated per serving):
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Calories: 740 kcal
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Protein: 35 g
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Sodium: 630 mg
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Fat: 48 g
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Carbohydrates: 43 g
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Fiber: 2 g
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Sugar: 2 g
(Values may vary depending on exact ingredients and serving sizes.)
FAQs:
Can I use a different pasta?
Yes! While cheese tortellini brings a nice richness, you can swap in fettuccine, penne, or even gnocchi for a change.
Can I make this ahead of time?
You can prep the Alfredo sauce and cook the tortellini ahead. Reheat gently on the stove with a splash of cream or milk to loosen it up. Cook the steak fresh for best texture.
Is there a lighter version of this dish?
To lighten it up, you can:
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Use half-and-half instead of heavy cream.
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Try a light cheese blend.
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Swap the butter for olive oil.
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Use lean sirloin or chicken breast.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of cream or milk to revive the sauce.
Conclusion:
Garlic Butter Steak Bites & Creamy Alfredo Tortellini isn’t just a meal—it’s a comfort food experience. The rich garlic butter, the creamy Alfredo, and those tender bites of steak come together like a dream on a plate. Whether you’re trying to impress your guests or just looking for something cozy and filling after a long day, this recipe delivers every time. Once you try it, you’ll understand why it might just earn a permanent spot in your dinner rotation.
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Garlic Butter Steak Bites & Creamy Alfredo Tortellini
- Total Time: 30 minutes
Description
Garlic Butter Steak Bites & Creamy Alfredo Tortellini is the kind of recipe that turns an ordinary dinner into something restaurant-worthy. It brings together juicy, golden-seared steak bites and pillowy cheese-stuffed tortellini, all coated in a luscious, homemade Alfredo sauce. This recipe is surprisingly simple yet decadent—perfect for date nights, family dinners, or just treating yourself on a weeknight. The best part? It comes together in just about 30 minutes, making it both indulgent and practical. Let’s break it down step by step so you can recreate this creamy, savory dream at home.
Ingredients
Main Dish
-
1½ lbs steak bites (sirloin or ribeye, cut into 1-inch cubes)
-
3 tbsp butter
-
3 garlic cloves, minced
-
1 (20 oz) package refrigerated or frozen cheese tortellini
Alfredo Sauce
-
2 tbsp butter
-
2 cups heavy cream
-
1½ cups grated Parmesan cheese (use freshly grated for best results)
-
Salt & black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions (usually 3–5 minutes if fresh, a little longer if frozen). Drain the tortellini and set aside. Drizzle a tiny bit of olive oil if needed to keep them from sticking together.
While the pasta cooks, heat 3 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the minced garlic and sauté for 30 seconds until fragrant—don’t let it burn.
Add the steak bites in a single layer, making sure not to overcrowd the pan (work in batches if necessary). Sear the steak for 2–3 minutes on each side or until deeply browned and cooked to your desired doneness (medium-rare to medium works beautifully here). Season generously with salt and freshly cracked pepper. Remove the steak bites and set them aside, keeping the flavorful garlic butter in the pan.
In the same skillet, lower the heat to medium and add 2 tablespoons of butter. Once melted, pour in the heavy cream and bring to a gentle simmer—don’t boil. Stir constantly for about 2–3 minutes.
Gradually whisk in the grated Parmesan, stirring until it melts completely into a silky, slightly thick sauce. Season the sauce with salt and pepper to taste. It should coat the back of a spoon when ready.
Toss the drained tortellini into the Alfredo sauce, stirring gently to make sure each piece is well-coated with that rich, cheesy goodness.
Plate the creamy tortellini, then top with the golden steak bites. For an extra punch of flavor, drizzle the reserved garlic butter from the steak pan over the top. Garnish with a sprinkle of freshly chopped parsley, a little more Parmesan, or even a dash of chili flakes for heat if desired.
Notes
-
Steak cooks quickly, so don’t walk away from the skillet. High heat is key for a golden crust without overcooking the interior.
-
Let the steak rest a couple of minutes before plating. This helps keep the juices inside each piece instead of running out onto the plate.
-
Use freshly grated Parmesan—it melts better and has a much richer taste than pre-grated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 740 kcal
- Sodium: 630 mg
- Fat: 48 g
- Protein: 35 g