Looking for a dinner that’s rich, comforting, and completely crave-worthy? Say hello to Garlic Butter Steak Bites & Creamy Pesto Alfredo Tortellini—a dream pairing of sizzling, juicy steak cubes and creamy, cheesy pasta kissed with basil pesto. This luxurious yet easy-to-make dish checks all the boxes: it’s quick, it’s full of flavor, and it feels like a restaurant-quality meal made right in your own kitchen. Whether you’re planning a cozy date night in or want to treat yourself after a long day, this dish delivers on every level.

In this blog post, you’ll learn exactly how to make this flavor-packed meal, what ingredients to use, time-saving tips, delicious variations, and more. By the end, you’ll be ready to whip up a meal that’s sure to wow anyone lucky enough to grab a fork.

Why You’ll Love This Recipe

1. Big Flavor, Low Effort

This recipe is as easy as it is impressive. You’ll use simple ingredients that combine into bold, rich flavors—the garlic butter enhances the steak bites, while the creamy Alfredo sauce gets a bright lift from fresh basil pesto.

2. Ready in Under 30 Minutes

If you’re short on time but still want something decadent, this meal is your answer. With just a few pans and ingredients, dinner is on the table in under half an hour.

3. Perfect for Any Occasion

From casual dinners to fancy nights in, this dish fits the bill. Dress it up with a glass of wine and candlelight, or make it a cozy comfort meal on the couch.

4. Customizable and Versatile

Don’t like steak? Swap in chicken or shrimp. Want to make it vegetarian? Use sautéed mushrooms or roasted veggies instead of meat. The base of creamy pesto Alfredo sauce and cheese tortellini is a winning canvas.

Ingredients You’ll Need

For the Steak Bites:

1 lb steak, cut into cubes – Ribeye, sirloin, or NY strip all work well.
2 tbsp butter – For browning and flavor.
1/2 tsp salt – To season the steak.

1/2 tsp black pepper – Adds a little heat.
2 cloves garlic, minced – Boosts the savory garlic butter flavor.

For the Creamy Pesto Alfredo Tortellini:

12 oz cheese tortellini – Fresh or refrigerated tortellini cook quickly and taste amazing.

1 cup heavy cream – Forms the base of your Alfredo sauce.
1/2 cup grated Parmesan cheese – Adds rich, nutty flavor and helps thicken the sauce.
1/4 cup basil pesto – Adds herby, garlicky brightness.

1/2 tsp garlic powder – Enhances the garlic flavor.
1/2 tsp salt – Balances out the richness.

Step-by-Step Instructions

Step 1: Cook the Tortellini

Boil the tortellini according to the package instructions (usually about 3–5 minutes if using fresh). Drain and set aside.

Step 2: Sear the Steak Bites

Heat a skillet over medium-high heat. Add the butter and let it melt. Place steak cubes in the pan, season with salt and pepper, and sear each side for 2–3 minutes until browned. Add minced garlic in the last minute and sauté until fragrant. Remove the steak bites and set aside.

Step 3: Make the Pesto Alfredo Sauce

In another skillet or saucepan, combine the heavy cream, Parmesan, pesto, garlic powder, and salt. Heat over medium heat, stirring frequently, until the sauce is smooth and slightly thickened—about 5 minutes.

Step 4: Combine and Serve

Toss the cooked tortellini in the creamy pesto Alfredo sauce until well coated. Plate a generous portion of tortellini and top with garlic butter steak bites. Optionally, garnish with fresh basil, a sprinkle of Parmesan, or a drizzle of extra pesto.

Chef’s Tips & Tricks

Choose the Right Steak:

Ribeye gives you the most tender bites with extra marbling.
Sirloin is leaner but still flavorful.
Filet mignon works for a special occasion.

Don’t Crowd the Pan:

Cook the steak in batches if necessary. Overcrowding leads to steaming instead of searing.

Rest the Meat:

Let the steak bites rest for a few minutes before serving. This helps the juices redistribute.

Creamy Sauce Fix:

If your sauce is too thick, add a splash of reserved pasta water or milk. If it’s too thin, simmer for another minute or stir in more Parmesan.

Make It Your Own

Protein Swaps:

Chicken: Cook cubes of chicken breast or thigh instead of steak.
Shrimp: Sear in butter and garlic just like the steak.
Vegetarian: Use roasted mushrooms or sautéed zucchini.

Pesto Variations:

Spinach or kale pesto works great.
Sun-dried tomato pesto adds a tangy twist.

Add More Veggies:

Mix in spinach, cherry tomatoes, or broccoli to add color and nutrients.

Serving Suggestions

This dish is rich and satisfying, but here are a few sides that pair beautifully:

Garlic bread or breadsticks to scoop up extra sauce.
Simple arugula salad with lemon vinaigrette.

Roasted asparagus or green beans for a fresh side.
Glass of red wine, like cabernet or merlot, to round out the meal.

Leftovers and Storage

Refrigeration:

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave, adding a splash of cream or milk to loosen the sauce.

Freezing:

Freeze the steak bites and sauce separately for best results. Reheat gently to maintain creamy texture.

FAQs

Can I make this ahead?

Yes! Prep the steak and sauce a day ahead and store them separately. Cook the tortellini fresh, then reheat everything together.

Is this recipe spicy?

No, it’s not spicy. But you can add red pepper flakes for a little heat.

Can I use store-bought Alfredo sauce?

Absolutely. Use 1.5 to 2 cups of store-bought Alfredo, and stir in pesto to taste.

What if I don’t have tortellini?

Use any short pasta like penne, rotini, or shells. Tortellini adds extra flavor from the cheese filling, though!

Why This Recipe Works

The combination of garlic butter steak and creamy pesto Alfredo tortellini hits every craving: umami from the beef, creaminess from the sauce, tang from Parmesan, and freshness from the pesto. It’s indulgent yet easy, fancy but unfussy. Every bite is layered with flavor and texture, making it a true crowd-pleaser.

The use of cheese tortellini elevates the dish from standard pasta to something more special. Each tender pasta pocket is filled with cheese, complementing the rich steak and sauce. Meanwhile, the pesto cuts through the richness, adding balance and herby brightness.

It’s also a one-skillet (well, two at most) recipe, meaning minimal cleanup and no stress. Perfect for busy weeknights or a Friday night treat.

Final Thoughts

If you’re craving a decadent dinner without the hassle, Garlic Butter Steak Bites & Creamy Pesto Alfredo Tortellini is your answer. It’s the kind of meal that feels like a reward—rich, comforting, and made with love. Whether you’re cooking for a special someone or treating yourself, this dish is guaranteed to impress.

Garlic Butter Steak Bites & Creamy Pesto Alfredo Tortellini

Author: Diana Carrozza

Print Recipe

Description

Garlic Butter Steak Bites & Creamy Pesto Alfredo Tortellini is the weeknight indulgence you’ve been dreaming of. Juicy, seared steak bites bathed in rich garlic butter pair perfectly with pillowy cheese tortellini tossed in a creamy Alfredo sauce with a bold punch of basil pesto. It’s fast, flavorful, and fancy enough to impress—yet easy enough to whip up any night of the week. Whether you’re cooking for date night or just treating yourself, this dish brings steakhouse vibes straight to your dinner table in under 30 minutes.

Ingredients

Steak Bites:
1 lb steak, cut into cubes
2 tbsp butter
½ tsp salt
½ tsp black pepper
2 cloves garlic, minced
Creamy Pesto Alfredo Tortellini:
12 oz cheese tortellini
1 cup heavy cream
½ cup grated Parmesan
¼ cup basil pesto
½ tsp garlic powder
½ tsp salt

Instructions

Cook the tortellini following the package directions. Once done, drain and set aside.

In a skillet, melt the butter over medium-high heat. Add the steak pieces, season with salt and pepper, and sear each side for 2–3 minutes. Add the garlic and cook for 1 more minute until fragrant. Remove the steak from the pan and set aside.

In a separate pan, combine the heavy cream, Parmesan, pesto, garlic powder, and salt. Stir over medium heat until the sauce is smooth and creamy.

Notes

Steak Tips: Sirloin, ribeye, or New York strip all work great here. Just make sure to cut the steak into even cubes for consistent cooking.
Quick Sear: Cook the steak in batches to avoid crowding the pan—this ensures a nice golden-brown crust instead of steaming the meat.
Pesto Tip: Use high-quality store-bought pesto, or make your own for a fresher, herbier flavor. Don’t skip it—it adds depth and brightness to the creamy sauce!

Tortellini Shortcut: Refrigerated tortellini cooks in just a few minutes, making this an ultra-quick dinner option. You can sub with ravioli or even penne in a pinch.
Sauce Consistency: If the Alfredo sauce is too thick, thin it with a splash of pasta water or milk until you reach your desired consistency.
Optional Add-ins: Stir in sun-dried tomatoes or baby spinach for a pop of color and added nutrition.

Serving Suggestion: Garnish with fresh basil, a sprinkle of extra Parmesan, and cracked black pepper for restaurant-worthy presentation.