Garlic Butter Steak Bites and Creamy Alfredo Tortellini

Featured in Hearty Main Courses.

Savor the perfect combination of tender garlic butter steak bites and creamy Alfredo tortellini in under 30 minutes. The juicy steak is seared to golden perfection, while the cheesy tortellini is coated in a rich, homemade Alfredo sauce. This dish is perfect for a comforting weeknight dinner or an elegant weekend meal. Garnish with fresh parsley and Parmesan for an extra touch of flavor.

Ranah
Updated on Thu, 15 May 2025 15:55:23 GMT
A plate of pasta and meat. Pin it
A plate of pasta and meat. | yummyflavorsrecipes.com

This garlic butter steak bites and creamy alfredo tortellini recipe combines two luxurious elements for an indulgent dinner that feels restaurant-worthy but comes together in just 30 minutes. The rich garlic butter creates perfectly seared steak bites while the homemade alfredo sauce coats pillowy cheese tortellini for a meal that satisfies even the most discerning comfort food cravings.

I first created this recipe when my in-laws made a surprise visit one evening. With limited time and high expectations, this dish saved dinner and has become our go-to special occasion meal ever since.

Ingredients

  • 1½ lbs steak bites: sirloin or ribeye recommended for perfect texture and flavor; choose well-marbled cuts for best results
  • 3 tablespoons butter: for searing steak; adds richness and creates a beautiful golden crust
  • 3 garlic cloves, minced: fresh garlic provides aromatic depth that jarred versions cannot match
  • 1 package cheese tortellini (20 oz): refrigerated varieties cook faster but frozen works too
  • 2 tablespoons butter: for the alfredo sauce; creates the base of this silky sauce
  • 2 cups heavy cream: produces the signature richness authentic alfredo requires
  • 1½ cups grated Parmesan cheese: freshly grated melts better than pre-packaged varieties
  • Salt and black pepper to taste: essential seasonings that enhance all other flavors

Step-by-Step Instructions

Cook the Tortellini:
Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea to properly season the pasta from within. Add the cheese tortellini and cook according to package directions (typically 7 to 9 minutes for refrigerated varieties). Stir occasionally to prevent sticking. When the tortellini float to the surface and are tender yet still slightly firm to the bite, they are done. Drain thoroughly but do not rinse as the starch helps the sauce adhere better. A light drizzle of olive oil prevents sticking while you prepare the other components.
Sear the Steak Bites:
Heat a large heavy-bottomed skillet over medium-high heat until you can feel the heat radiating when you hold your hand above it. Add the butter and watch for it to melt completely and begin to foam slightly. Add minced garlic and sauté just until fragrant, about 30 seconds, being vigilant not to burn it as bitter garlic will ruin the dish. Add steak bites in a single layer ensuring each piece has direct contact with the hot surface. Work in batches if necessary as overcrowding causes steaming instead of searing. Cook each side for 2 to 3 minutes until a deep golden crust forms while the center remains slightly pink for maximum tenderness. Season generously during cooking as the salt draws out flavor. Transfer cooked steak to a plate but leave all the flavorful fond and garlic butter in the pan.
Prepare Alfredo Sauce:
Using the same skillet with all its flavor-laden goodness, melt the additional butter over medium heat. Pour in heavy cream and bring to a gentle simmer, stirring frequently with a wooden spoon to prevent scorching. The cream should bubble gently around the edges but never reach a rolling boil. Gradually whisk in the Parmesan cheese in three additions, ensuring each portion is fully melted before adding more. This prevents clumping and ensures a velvety smooth texture. Season with salt and freshly ground black pepper, tasting as you go. Allow sauce to simmer gently for 5 to 7 minutes, stirring occasionally until it coats the back of a spoon. The sauce will continue to thicken as it cools, so remove from heat when it is slightly thinner than your desired final consistency.
Assemble the Dish:
Gently fold the cooked tortellini into the alfredo sauce using a silicone spatula to prevent breaking the delicate pasta. Ensure each piece is generously coated with the creamy sauce. Allow them to simmer together briefly for 1 to 2 minutes so the tortellini can absorb some of the sauce flavors. The pasta will continue soaking up sauce so keep it slightly saucier than you might think necessary.
Plate and Finish:
Divide the creamy tortellini between warmed serving plates, creating a bed for the steak. Arrange the seared steak bites attractively atop the pasta, nesting them slightly into the sauce. Drizzle any remaining garlic butter from the steak cooking process over the entire dish for an extra layer of luxurious flavor. This final touch elevates the entire presentation with glistening richness.
A plate of food with meat and pasta. Pin it
A plate of food with meat and pasta. | yummyflavorsrecipes.com

You Must Know

The key to this recipe is using the steak fond to build the alfredo sauce. When I first discovered this technique, it completely transformed the depth of flavor. My husband now requests this dish for his birthday dinner every year, claiming it beats any restaurant version he has tried.

Garlic Butter Steak Bites and Creamy Alfredo Tortellini. Pin it
Garlic Butter Steak Bites and Creamy Alfredo Tortellini. | yummyflavorsrecipes.com

Frequently Asked Questions

→ What type of steak works best for this dish?

Sirloin or ribeye steak is ideal due to its tenderness and flavor profile, but any cut suitable for quick searing, such as strip steak, can work well too.

→ Can I use store-bought Alfredo sauce?

Yes, you can save time by using store-bought Alfredo sauce. However, making it fresh enhances the overall richness and flavor of the dish.

→ How can I prevent the tortellini from sticking together?

After cooking, toss the drained tortellini lightly with olive oil. This will keep it from clumping while you prepare the rest of the dish.

→ What’s the best way to achieve a good sear on the steak?

Ensure the steak is at room temperature before cooking and avoid overcrowding the pan. Use medium-high heat and resist the urge to flip the steak too early to allow a golden crust to form.

→ Can I make this dish ahead of time?

While the components can be prepared ahead of time, it's best to assemble and serve the dish fresh to maintain the texture of the steak and the creaminess of the sauce.

Garlic Butter Steak Tortellini

Tender steak bites meet creamy Alfredo tortellini in this quick yet elegant dish.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Ranah

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings

Dietary: ~

Ingredients

→ Main Dish

01 1½ lbs steak bites (sirloin or ribeye recommended)
02 3 tablespoons butter
03 3 garlic cloves, minced
04 1 (20 oz) package cheese tortellini (fresh or refrigerated)

→ Alfredo Sauce

05 2 tablespoons butter
06 2 cups heavy cream
07 1½ cups grated Parmesan cheese (freshly grated preferred)
08 Salt, to taste
09 Black pepper, to taste

Instructions

Step 01

Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package directions (around 7-9 minutes for refrigerated tortellini). Stir occasionally to prevent sticking. Once cooked, drain and set the tortellini aside, drizzling lightly with olive oil to prevent sticking while preparing the remaining components.

Step 02

Heat a large skillet over medium-high heat while the tortellini cooks. Melt 3 tablespoons of butter in the skillet. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Add the steak bites in a single layer, without overcrowding the pan. Sear each side for 2–3 minutes until a golden-brown crust forms and the steak is cooked to your desired doneness—medium-rare to medium for maximum tenderness. Season with salt and black pepper during the process. Remove the steak bites from the skillet and set them aside, leaving the garlic butter in the pan.

Step 03

Using the same skillet (wipe out burnt bits if necessary but retain the flavorful fond), melt 2 tablespoons of butter over medium heat. Add heavy cream and bring to a gentle simmer, stirring frequently to prevent scalding. Gradually whisk in Parmesan cheese and stir until fully melted. The sauce should become smooth and thickened. Add salt and black pepper to taste, and let it simmer gently for 5–7 minutes, stirring occasionally.

Step 04

Combine the cooked tortellini with the Alfredo sauce, folding gently to coat each piece evenly. Simmer together for 1–2 minutes to meld the flavors.

Step 05

Plate the creamy tortellini on serving dishes. Top with the seared garlic butter steak bites and drizzle any remaining garlic butter from the skillet over the top. Garnish with chopped parsley or additional Parmesan, if desired, before serving.

Notes

  1. For best results, allow the steak to come to room temperature before searing to ensure a better sear and more even cooking.
  2. Avoid overcrowding the pan when searing the steak—work in batches to keep the skillet hot and prevent steaming.

Tools You'll Need

  • Large pot
  • Large skillet
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, heavy cream, Parmesan cheese)
  • Contains wheat (cheese tortellini)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 620
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: 32 g