Garlic Butter Steak Bites & Creamy Alfredo Tortellini
This easy dinner combines juicy steak bites with pillowy cheese tortellini in a velvety Alfredo sauce, making it a restaurant-worthy meal right at home.
Ingredients
For the Steak Bites
- 1 lb sirloin or ribeye steak, cut into bite-sized cubes Sirloin is budget-friendly; ribeye adds richness.
- 1 tbsp olive oil For a beautiful sear on the steak.
- 3 tbsp butter The secret to luscious garlic butter.
- 4 cloves garlic, minced Use freshly minced for best flavor.
- Salt & pepper, to taste Season generously.
- 1 tsp Italian seasoning (optional) Adds a subtle herby flavor.
- Fresh parsley, for garnish For color and freshness.
For the Alfredo Sauce
- 9 oz cheese tortellini, fresh or refrigerated Fresh cooks fast, adjust time if using dried.
- 1 cup heavy cream The backbone of a creamy Alfredo sauce.
- 3/4 cup grated Parmesan cheese Use real Parmesan for best results.
- Salt & black pepper, to taste Season to your preference.
- Optional add-ins: spinach, mushrooms, chili flakes For extra greens, earthiness, or heat.
Instructions
Preparation
- Boil the Tortellini: Bring a pot of salted water to a boil and cook the cheese tortellini as the package directs. Drain and set aside.
- Prep & Sear the Steak: Pat the steak cubes dry, toss with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high. Add steak in a single layer, searing 2–3 minutes per side.
- Garlic Butter Finish: Reduce heat to medium, add butter, then garlic. Sauté until fragrant (about a minute). Return the steak bites and toss to coat.
Making the Alfredo Sauce
- In a separate pan, melt a little butter and add minced garlic. Pour in the heavy cream and heat gently. Whisk in Parmesan cheese, seasoning lightly with salt and black pepper.
- Stir until thickened and smooth, about 3–5 minutes.
Combine & Serve
- Toss the cooked tortellini into your creamy Alfredo sauce until coated. Plate it up, then top with garlic butter steak bites. Garnish with parsley or extra Parmesan.
Notes
Serve piping hot. Pair with a green salad, warm bread, and a glass of red wine. Store leftovers in an airtight container in the fridge for up to 3 days.