Garlic Butter Steak Bites & Creamy Alfredo Tortellini
A comforting and indulgent dish featuring juicy garlic butter steak bites served with creamy Alfredo tortellini.
Ingredients
For the Steak Bites
- 1 lb sirloin or ribeye steak, bite-sized cubes Pick marbled steak for juicy, melt-in-your-mouth bites.
- 1 tbsp olive oil Perfect for that golden, caramelized sear.
- 3 tbsp butter Real butter = real flavor.
- 4 cloves garlic, minced Fresh is best for a punchy, aromatic flavor.
- to taste salt & pepper
- 1 tsp Italian seasoning Optional for added flavor.
- fresh parsley, for garnish Adds a nice touch of color.
For the Alfredo Sauce
- 9 oz cheese tortellini, fresh or refrigerated Store-bought is easiest.
- 1 cup heavy cream Essential for a rich Alfredo sauce.
- 3/4 cup grated Parmesan cheese Freshly grated melts better.
- optional add-ins: spinach, mushrooms, or chili flakes Customize to your taste.
Instructions
Cooking the Tortellini
- Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until they float. Drain and set aside.
Searing the Steak Bites
- Pat steak cubes dry and season with salt, pepper, and Italian seasoning if using.
- Heat olive oil in a large skillet over medium-high heat. Add steak cubes in a single layer and sear for 2–3 minutes per side until caramelized and medium-rare. Remove to a warm plate.
Making the Garlic Butter Sauce
- In the same skillet, melt butter and add minced garlic. Stir until fragrant for about 1 minute.
- Return steak bites to the skillet and swirl to coat in the garlic butter. Set aside off the heat.
Making the Alfredo Sauce
- In a separate saucepan, melt butter and add minced garlic. Pour in the heavy cream and warm it up.
- Sprinkle in the grated Parmesan and whisk until smooth, simmering for 3–5 minutes until thick.
- Add the cooked tortellini to the sauce, tossing gently to coat.
Serving
- Serve the creamy tortellini in bowls topped with the garlic butter steak bites and garnish with fresh parsley.
Notes
Pat the steak dry for a better sear, and don't overcrowd the pan. Always use freshly grated Parmesan for the best flavor.