Garlic Butter Steak with Alfredo Tortellini

A blue bowl filled with pasta and meat. | yummyflavorsrecipes.com

This indulgent garlic butter steak bites with creamy Alfredo tortellini combines two beloved comfort foods into one spectacular meal. The juicy steak cubes, swimming in a fragrant herb-infused garlic butter, perfectly complement the rich, cheesy tortellini for a restaurant-worthy dinner experience you can create at home.

I first made this recipe when trying to recreate my favorite steakhouse pasta dish, and it quickly became my signature "special occasion" dinner. My husband now requests it for every birthday and anniversary celebration we host at home.

Ingredients

Sirloin steak: Cuts into perfect tender bites while remaining juicy when quickly seared
Olive oil: Creates the initial high-heat sear that locks in the meat's juices
Butter: Adds richness and creates the base for our flavor-packed sauce
Garlic: Provides that aromatic foundation that makes everything better
Dried herbs: Infuse the butter with earthy, woodsy notes
Soy sauce: Adds a subtle umami depth that enhances the meat's natural flavors
Fresh parsley: Brightens the finished dish with color and freshness
Refrigerated cheese tortellini: Offers convenience while still delivering homemade taste
Heavy cream: Creates that luxurious, silky sauce texture
Freshly grated Parmesan cheese: Melts perfectly and provides authentic flavor
Nutmeg: Adds that classic subtle warmth essential to any good Alfredo
Fresh basil leaves: Provide a pop of color and aromatic finish

Step-by-Step Instructions

Prepare the Steak:: Pat steak cubes completely dry with paper towels to ensure perfect searing. Season generously with salt and pepper on all sides. The drier the surface of the meat, the better your sear will be.
Create the Perfect Sear:: Heat your skillet until it is smoking hot before adding the olive oil. Place steak cubes carefully in a single layer, allowing space between each piece. Let them develop a deep brown crust before flipping. This typically takes 1.5 to 2 minutes per side for medium-rare. Work in batches if needed as overcrowding will cause steaming instead of searing.
Build the Flavor Base:: Reduce heat to medium and add butter, watching it melt and begin to foam. Immediately add the minced garlic and dried herbs, stirring continuously to prevent garlic from burning. The aroma will intensify dramatically as the herbs bloom in the hot butter.
Finish the Steak:: Pour soy sauce around the edge of the pan, allowing it to sizzle and reduce slightly as you gently toss the steak cubes. The sauce should coat each piece of meat with a glossy sheen. Remove from heat while still slightly underdone as residual heat will continue cooking the meat.
Cook the Pasta:: Bring heavily salted water to a rolling boil before adding tortellini. Stir immediately to prevent sticking. Cook until they float to the surface and are tender but still firm in the center. Always reserve some pasta water before draining to adjust your sauce consistency later.
Create the Alfredo Sauce:: Melt butter slowly in a separate pan until foaming subsides. Add garlic and cook just until fragrant but not browned, about 45 seconds. Pour in cream and bring to a bare simmer, never allowing it to boil vigorously which can cause separation.
Perfect the Sauce:: Remove pan from direct heat before adding Parmesan in small handfuls, whisking constantly between additions. Return to low heat if needed to fully melt cheese. The sauce should coat the back of a spoon but still flow smoothly. Add pasta water a tablespoon at a time if it becomes too thick.
Combine and Serve:: Gently fold tortellini into the Alfredo sauce until each piece is evenly coated. Transfer to serving dishes and top with the steak bites, making sure to spoon all the flavorful garlic butter over the top. Garnish immediately before serving for maximum visual appeal.

This dish holds a special place in my heart because it combines my grandmother's secret to perfect steak bites with my culinary school training in making silky Alfredo sauce. The moment the garlic hits the butter is pure kitchen magic that never fails to make my mouth water in anticipation.

Make-Ahead Options

While this dish is best enjoyed immediately after preparation, you can prep components ahead of time to streamline the cooking process. Cut and season the steak up to 24 hours in advance, keeping it covered in the refrigerator. The Alfredo sauce can be made earlier in the day and gently reheated with a splash of cream to restore its silky texture. Just cook the tortellini fresh when you're ready to serve for the best texture and taste experience.

Perfect Pairings

This rich, indulgent dish pairs beautifully with something light and acidic to balance the flavors. Try serving it with a simple arugula salad dressed with lemon juice and olive oil, or some roasted asparagus with a squeeze of fresh lemon. For wine lovers, a medium-bodied red like Merlot or Sangiovese cuts through the richness while complementing the savory steak flavors. If you prefer white wine, a buttery Chardonnay echoes the creamy sauce perfectly.

Customization Options

This versatile recipe welcomes many variations based on your preferences or what you have available. Ribeye or New York strip can substitute for sirloin for even more marbling and flavor. Mushrooms make a wonderful addition to the steak component. Simply sauté them after removing the steak and before adding the butter and garlic. For the pasta, sun-dried tomatoes or baby spinach folded into the Alfredo sauce adds color and nutritional value. Gluten-free tortellini can easily replace traditional pasta for those with dietary restrictions.

Frequently Asked Questions

→ How do I sear the steak bites properly?: Use a hot cast-iron skillet, and cook the steak cubes in a single layer to ensure a proper sear. Avoid overcrowding the pan for the best results.
→ Can I use a different cut of beef?: Yes, ribeye, sirloin, or tenderloin are great options for steak bites due to their tenderness and flavor.
→ How can I adjust the Alfredo sauce consistency?: If the sauce is too thick, add a splash of reserved pasta water until the desired consistency is achieved.
→ What substitutes can I use for fresh herbs?: If fresh rosemary and thyme aren’t available, dried herbs work well. Use about 1/3 the amount since dried herbs are more concentrated in flavor.
→ What wine pairs well with this dish?: This dish pairs beautifully with a full-bodied red wine like Cabernet Sauvignon or a creamy white wine like Chardonnay.