Tender Garlic Butter Steak with Cheesy Alfredo Tortellini
Creamy, juicy, and full of garlic-butter goodness, this dish combines tender steak with cheesy Alfredo tortellini for a comforting meal.
Servings: 4 servings
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.
Notes
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.