Garlic butter steak bites with creamy Alfredo tortellini is the ultimate comfort food combo—juicy, seared steak bites coated in rich garlic butter, served over tender cheese tortellini tossed in a smooth, creamy Alfredo sauce. It’s bold, indulgent, and comes together surprisingly fast. I love this dish when I want a hearty, restaurant-style dinner that feels like a total treat.
Why You’ll Love This Recipe
I love this recipe because it’s all about flavor and texture—crispy-edged steak, buttery garlic sauce, and pillowy pasta wrapped in creamy Alfredo. It’s a complete meal in one skillet, and it tastes like something I’d order from a steakhouse, only I can make it right at home in under 30 minutes. Whether I’m cooking for guests or just treating myself, it never disappoints.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Steak Bites:
- Sirloin or ribeye steak (cut into bite-sized cubes)
- Salt and pepper
- Garlic powder
- Olive oil
- Butter
- Garlic (minced)
- Optional: chopped parsley or crushed red pepper flakes
For the Alfredo Tortellini:
- Cheese tortellini (fresh or refrigerated)
- Heavy cream
- Butter
- Garlic (minced)
- Parmesan cheese (freshly grated)
- Salt and pepper
- Optional: spinach or mushrooms for added texture
Directions
- I start by cooking the tortellini in salted boiling water according to the package directions, then drain and set aside.
- While the pasta cooks, I heat olive oil in a large skillet over medium-high heat. I season the steak cubes with salt, pepper, and garlic powder.
- I sear the steak in batches for about 2–3 minutes per side until browned on the outside and cooked to my liking, then transfer to a plate.
- In the same pan, I reduce the heat and melt butter. I add the minced garlic and sauté until fragrant, then pour the garlic butter over the cooked steak bites.
- In a separate saucepan (or cleaned skillet), I melt more butter and sauté garlic for the Alfredo sauce. I add the cream, bring it to a simmer, and stir in the Parmesan until smooth and creamy.
- I toss the cooked tortellini in the Alfredo sauce until well coated.
- To serve, I plate the creamy Alfredo tortellini and top with the garlic butter steak bites and a sprinkle of fresh parsley.
Servings and Timing
This recipe serves 4. It takes about 10 minutes to prep and 20 minutes to cook, making it a perfect weeknight dinner in under 30 minutes.
Variations
- I sometimes add sautéed mushrooms or spinach to the Alfredo sauce for extra veggies.
- For a spicy twist, I sprinkle red pepper flakes over the steak.
- Using shrimp instead of steak turns it into a surf-and-turf version.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I reheat gently on the stove with a splash of milk or cream to loosen the sauce. The steak is best reheated quickly so it doesn’t overcook.
FAQs
What cut of steak works best?
I use sirloin or ribeye for the best balance of tenderness and flavor. Strip steak or tenderloin also work great.
Can I use frozen tortellini?
Yes! I’ve made this with frozen tortellini—just cook it according to the package instructions and drain well.
Can I make the Alfredo sauce lighter?
You can swap heavy cream for half-and-half or use milk with a little flour for a lighter version, but the texture won’t be quite as rich.
How do I keep the steak from getting tough?
I cook it hot and fast, just until browned, and let it rest before serving. Overcooking will make it chewy.
Can I make this ahead?
You can prep the steak bites and sauce ahead, but I recommend cooking the tortellini fresh and reheating everything together just before serving.
Conclusion
Garlic butter steak bites with creamy Alfredo tortellini is a rich, satisfying meal that’s perfect when I want something indulgent and flavorful. With juicy steak, silky sauce, and cheesy pasta all in one dish, it’s a dinner that feels special without being complicated. It’s one of those recipes I come back to whenever I want to impress—or just seriously treat myself.
Garlic Butter Steak Bites & Creamy Alfredo Tortellini
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Garlic Butter Steak Bites & Creamy Alfredo Tortellini recipe is a rich and satisfying one-skillet dinner featuring tender garlic butter steak bites served over cheese-filled tortellini coated in creamy homemade Alfredo sauce. Perfect for an indulgent weeknight meal or impressive date-night dinner.
Ingredients
- For the Steak Bites:
- 1 lb sirloin or ribeye steak, cut into bite-sized cubes
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- Optional: chopped parsley, red pepper flakes for garnish
- For the Alfredo Tortellini:
- 10–12 oz fresh cheese tortellini (or refrigerated)
- 1 cup heavy cream
- 2 tbsp butter
- 2 cloves garlic, minced
- ¾ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Optional: 1 cup baby spinach or ½ cup sautéed mushrooms
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- In a large skillet over medium-high heat, heat olive oil. Season steak with salt, pepper, and garlic powder.
- Sear steak in batches for 2–3 minutes per side until browned and cooked to your liking. Remove and set aside.
- Lower heat and melt 2 tablespoon butter in the same pan. Add minced garlic and cook for 1 minute until fragrant. Pour garlic butter over cooked steak bites.
- In a separate pan, melt additional butter and sauté garlic. Add heavy cream and bring to a simmer. Stir in Parmesan until melted and creamy. Season with salt and pepper.
- Toss cooked tortellini into Alfredo sauce until fully coated.
- Plate pasta and top with garlic butter steak bites. Garnish with parsley and red pepper flakes if desired.
Notes
- Don’t overcrowd the pan when searing steak—work in batches for the best browning.
- Use freshly grated Parmesan for the creamiest Alfredo sauce.
- Add spinach or mushrooms for extra texture and nutrients.
