Garlic Butter Steak Bites and Creamy Alfredo Tortellini

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.

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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.

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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.