Garlic Butter Steak Bites & Creamy Pesto Alfredo Tortellini – A Weeknight Dinner That Tastes Like a 5-Star Meal!
One of those meals that make everyone think you spent hours in the kitchen—tender, juicy steak bites seared in garlic butter, paired with cheese tortellini coated in a dreamy pesto Alfredo sauce. It’s rich, comforting, and packed with flavor in every bite. The kind of dish that gets devoured before you even sit down!
Ingredients:
For the Steak Bites
- 1½ lbs sirloin steak, cut into bite-sized cubes
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 5 garlic cloves, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Creamy Pesto Alfredo Tortellini
- 1 package (20 oz) refrigerated cheese tortellini
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup basil pesto
- Salt and pepper to taste
Instructions:
- Cook the tortellini according to package directions. Drain and set aside.
- Sear the steak bites: Heat olive oil in a large skillet over medium-high heat. Season steak cubes with salt and pepper, then sear in batches until browned (about 2 minutes per side). Remove and set aside.
- In the same skillet, lower heat to medium, melt the butter, and stir in garlic. Sauté for about 1 minute until fragrant.
- Return steak bites to the skillet and toss to coat in garlic butter. Remove from heat and sprinkle with fresh parsley.
- In a separate pan, make the sauce: Heat heavy cream over medium heat, then stir in Parmesan and pesto. Simmer for 3–5 minutes until thick and creamy. Add the cooked tortellini and gently mix to coat.
- Plate creamy tortellini and top with hot steak bites. Serve immediately!
Nutrition Info (Per Serving)
| Calories | 720 kcal |
| Protein | 41 g |
| Carbs | 38 g |
| Fat | 45 g |
| Sodium | 780 mg |
Quick Recipe Overview
| Garlic Butter Steak Bites & Creamy Tortellini | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Serves | 4 |
| Flavor Profile | Rich, garlicky, creamy, herby |
FAQs
Q: Can I use frozen tortellini?
Yes! Just cook it according to package instructions before tossing it in the sauce.
Q: What cut of beef works best?
Sirloin is great, but ribeye or tenderloin will make it even more indulgent.
Q: Can I use jarred Alfredo?
Sure, but homemade gives the best flavor. Add pesto to the jarred version to make it your own.
Q: How do I make it spicy?
Add red pepper flakes to the garlic butter while sautéing or stir a little into the Alfredo sauce.
This recipe is a hug on a plate—simple enough for busy nights, fancy enough to serve guests. It’s got that “lick-the-plate-clean” kind of vibe.
