Name: Garlic Butter Steak Bites & Creamy Alfredo Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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; 2 tbsp butter; 2 cups heavy cream; 1½ cups grated Parmesan cheese (use freshly grated for best results); Salt & black pepper, to taste

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

Scale

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

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.

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