Creamy, juicy, and full of garlic-butter goodness, Tender Garlic Butter Steak with Cheesy Alfredo Tortellini is the kind of comfort meal that makes weeknights feel special. Imagine seared cubes of sirloin sizzling in olive oil, finished in a silky garlic-parmesan cream that hugs every pillowy tortellini — pure dinner bliss. Fun fact: tortellini were originally made to look like a little belly button, which is somehow fitting for a dish this comforting and hearty. If you love straightforward, indulgent dinners, this recipe delivers big flavor with minimal fuss. For another quick garlic-butter steak idea, try this Garlic Butter Steak Bites with Parmesan Cream Sauce for more inspiration. Give it a try — your fork will thank you.
What is Tender Garlic Butter Steak with Cheesy Alfredo Tortellini?
What’s in a name? Tender Garlic Butter Steak with Cheesy Alfredo Tortellini practically announces its deliciousness from the start: tender steak, garlic butter, and a cheesy Alfredo sauce coating every tortellini. How did it get so mouthwatering? Maybe someone thought, why choose between steak night and pasta night when you can have both? Is it romantic? Maybe — after all, the classic saying goes, “the way to a man’s heart is through his stomach.” Whether you’re feeding a crowd or treating yourself, this dish is approachable, cozy, and utterly satisfying. Ready to dive in and see why everyone raves about it? Give it a whirl tonight.
Why You’ll Love This:
This recipe checks all the boxes: decadently creamy, simple to prepare, and crowd-pleasing. First, the main highlight is the combination of perfectly seared steak bites with a luscious garlic-parmesan Alfredo that clings to each tortellini for bite-after-bite satisfaction. Second, making this at home saves money compared with dining out on similar steak-and-pasta dishes; you’ll get restaurant-caliber comfort without the price tag. Third, the use of simple, flavorful ingredients — garlic, butter, cream, and Parmesan — keeps the dish familiar yet elevated. If you enjoy rich pasta with steak, also see Steak Bites in Rich Garlic Butter Sauce with Creamy Parmesan Rigatoni for another hearty option. Trust me — this one’s destined to be a new family favorite. Get your skillet ready!
How to Make:
Quick Overview
This recipe is easy because it focuses on straightforward steps: cook the tortellini, sear the steak, make a quick garlic-cream sauce, and combine. Prep time is short, the textures are delightful (tender meat, pillowy pasta, creamy sauce), and the standout element is that silky garlic Alfredo that ties everything together. Total time: roughly 25 to 30 minutes from start to finish — perfect for busy evenings or a relaxed weekend supper.
Ingredients
1 pound sirloin steak, cut into bite-sized cubes (trimmed of excess fat)
Salt and pepper to taste (use kosher salt and freshly ground black pepper)
2 tablespoons olive oil (for searing, room temperature)
3 tablespoons unsalted butter (divided, room temperature)
4 cloves garlic, minced (about 1 tablespoon)
9 ounces refrigerated cheese tortellini (fresh or refrigerated, not frozen)
1 cup heavy cream (cold or room temperature)
1/2 cup grated Parmesan cheese (freshly grated for best flavor)
1/4 teaspoon Italian seasoning (or a pinch of dried oregano and basil)
Fresh parsley, chopped (for garnish, about 1 tablespoon)
Directions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente, about 5 to 7 minutes. Drain and set aside.
- Season the steak cubes generously with salt and pepper. Pat dry with paper towels to ensure a good sear.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the steak cubes in a single layer; do not overcrowd the pan. Sear the steak cubes until browned on all sides and cooked to your liking, about 3 to 4 minutes for medium-rare to medium depending on cube size. Remove steak from skillet and set aside on a plate.
- Reduce heat to medium. In the same skillet, add 3 tablespoons unsalted butter. Once melted, add the minced garlic and sauté until fragrant, about 1 to 2 minutes — watch closely so garlic doesn’t brown.
- Pour in 1 cup heavy cream, then stir in 1/2 cup grated Parmesan cheese and 1/4 teaspoon Italian seasoning. Stir constantly until the sauce thickens slightly and the cheese melts, about 3 to 4 minutes. Taste and adjust seasoning with salt and pepper if needed.
- Add the cooked tortellini and seared steak back into the skillet. Gently toss or stir to coat everything evenly with the creamy garlic sauce. Let it simmer together for another 2 minutes so flavors meld and tortellini reheats.
- Remove from heat, sprinkle with chopped fresh parsley, and serve warm straight from the skillet for best results.
What to Serve With:
Pairing ideas to round out the meal:
- A crisp Caesar salad or baby spinach salad with lemon vinaigrette to cut through the richness.
- Roasted asparagus or garlic green beans for a bright, slightly crunchy vegetable side.
- Crusty garlic bread or warm dinner rolls to mop up every last drop of Alfredo.
- A light red wine like Pinot Noir or a medium-bodied white like Chardonnay makes a lovely beverage pairing.
- For non-alcoholic options, sparkling water with lemon or a cold iced tea complements the creamy sauce.
Top Tips for Perfecting:
- Steak selection: Choose sirloin or another tender cut and slice into uniform cubes for even cooking.
- Don’t overcrowd the pan when searing — cook in batches if needed to maintain a good crust.
- Use freshly grated Parmesan, not pre-grated powder — it melts smoother and tastes fresher.
- If the sauce is too thick, loosen with a splash of reserved pasta water or additional cream.
- For extra flavor, brown the butter slightly before adding garlic for a nutty undertone — but watch closely.
- Avoid overcooking tortellini; al dente texture pairs best with the rich sauce.
- If you prefer milder garlic, reduce to 2 cloves or sauté the garlic briefly for a sweeter flavor.
Storing and Reheating Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it cools; add a splash of milk or cream when reheating to restore creaminess.
Freezing: Cream-based pasta dishes don’t freeze as well; if you must freeze, place steak and sauce separately from tortellini and freeze for up to 1 month. Thaw in the refrigerator overnight and reheat gently.
Reheating: Reheat on the stovetop over low heat, stirring often and adding a little milk or cream to loosen the sauce. Microwaving works for single servings — heat in 30-second bursts, stirring between intervals to avoid overheating.
FAQs
Can I use a different cut of steak?
Yes. Ribeye, strip steak, or even a tender steak tip will work. Choose a cut you enjoy and adjust searing time based on thickness.
Can I make this with frozen tortellini?
You can; just follow package instructions for boiling time — frozen tortellini may take a minute or two longer. Drain well before adding to the sauce.
Is there a lighter version of this recipe?
For a lighter option, substitute half-and-half for heavy cream or use a reduced-fat cream and increase Parmesan slightly for flavor. Expect a thinner sauce.
Can I add vegetables to the dish?
Absolutely. Spinach, mushrooms, sun-dried tomatoes, or peas make great additions. Sauté them after removing the steak, then proceed with the sauce.
How do I prevent the sauce from breaking?
Cook the sauce over medium heat and avoid boiling once the cream is added. Add cheese off the heat if you’re concerned and stir until smooth.
Can I prepare this ahead of time?
You can cook the components separately and assemble just before serving. Reheat gently on the stovetop and combine for best texture.
Conclusion
This Tender Garlic Butter Steak with Cheesy Alfredo Tortellini is a fast, comforting, and indulgent dinner that feels special without a lot of fuss — perfect for family nights, date nights, or when you want a cozy meal that satisfies. If you enjoyed the flavors here, you might also like this take on Garlic Parmesan Steak Tortellini – Cooking in the Midwest for a similar spin, or explore Steak Alfredo Tortellini – CuisineByKristine for another delicious steak-and-pasta combination. Try it tonight, share it with family, and savor every creamy forkful.
Tender Garlic Butter Steak with Cheesy Alfredo Tortellini
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 pound Sirloin steak, cut into bite-sized cubes Trimmed of excess fat
- to taste Salt Use kosher salt
- to taste Black pepper Freshly ground
- 2 tablespoons Olive oil For searing, room temperature
- 3 tablespoons Unsalted butter Divided, room temperature
- 4 cloves Garlic, minced About 1 tablespoon
- 9 ounces Refrigerated cheese tortellini Fresh or refrigerated, not frozen
- 1 cup Heavy cream Cold or room temperature
- 1/2 cup Grated Parmesan cheese Freshly grated for best flavor
- 1/4 teaspoon Italian seasoning Or a pinch of dried oregano and basil
- 1 tablespoon Fresh parsley, chopped For garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente, about 5 to 7 minutes. Drain and set aside.
- Season the steak cubes generously with salt and pepper. Pat dry with paper towels to ensure a good sear.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the steak cubes in a single layer; do not overcrowd the pan. Sear the steak cubes until browned on all sides and cooked to your liking, about 3 to 4 minutes for medium-rare to medium depending on cube size. Remove steak from skillet and set aside on a plate.
- Reduce heat to medium. In the same skillet, add 3 tablespoons unsalted butter. Once melted, add the minced garlic and sauté until fragrant, about 1 to 2 minutes — watch closely so garlic doesn’t brown.
- Pour in 1 cup heavy cream, then stir in 1/2 cup grated Parmesan cheese and 1/4 teaspoon Italian seasoning. Stir constantly until the sauce thickens slightly and the cheese melts, about 3 to 4 minutes. Taste and adjust seasoning with salt and pepper if needed.
- Add the cooked tortellini and seared steak back into the skillet. Gently toss or stir to coat everything evenly with the creamy garlic sauce. Let it simmer together for another 2 minutes so flavors meld and tortellini reheats.
- Remove from heat, sprinkle with chopped fresh parsley, and serve warm straight from the skillet for best results.