Garlic Butter Steak Bites with Creamy Alfredo Tortellini – Juicy, Cheesy, and Totally Crave-Worthy! This recipe brings together seared garlic steak bites and velvety Alfredo tortellini into one satisfying skillet of indulgent flavor.
It started as a “clean out the fridge” dinner and turned into one of those unforgettable meals that everyone requests again. The steak is seared with butter and garlic until golden and tender, and the tortellini? Coated in a rich, creamy Alfredo that soaks up every meaty, buttery note. It’s comfort food done fancy – no reservations required.
Ingredients:
- 1 lb sirloin or ribeye steak, cut into bite-sized pieces
- 1 tbsp olive oil
- 3 tbsp butter
- 4 garlic cloves, minced
- Salt and black pepper to taste
- 1 (9 oz) package refrigerated cheese tortellini
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp Italian seasoning
- 2 tbsp chopped parsley (optional)
Instructions:
- Bring a pot of salted water to boil and cook tortellini according to package; drain and set aside.
- Heat olive oil in a skillet over medium-high heat.
- Add steak bites in a single layer, season with salt and pepper, and sear for 2–3 minutes per side until browned. Remove and set aside.
- In the same skillet, melt butter. Add garlic and sauté until fragrant.
- Stir in heavy cream, Parmesan, and Italian seasoning. Simmer until thickened, about 3–5 minutes.
- Add cooked tortellini and toss gently to coat.
- Return steak bites to the pan, spoon some sauce over them, and heat for 1–2 minutes.
- Garnish with parsley and serve hot.
Nutrition Facts (Per Serving)
| Calories | 540 kcal |
| Protein | 29 g |
| Fat | 38 g |
| Carbohydrates | 28 g |
| Sodium | 430 mg |
| Calcium | 210 mg |
Printable Recipe Summary
| Garlic Butter Steak Bites with Creamy Alfredo Tortellini | |
|---|---|
| Ingredients | Steak, garlic, tortellini, cream, butter, Parmesan, seasonings |
| Instructions | Sear steak, make Alfredo sauce, combine with tortellini and serve |
FAQs
Q: Can I use frozen tortellini?
Yes, just cook it fully before adding to the sauce.
Q: What cut of steak is best?
Sirloin, ribeye, or New York strip work great for tender bites.
Q: Can I make it ahead?
You can prep everything and reheat gently over low heat. Add a splash of milk or cream if needed.
Q: Any veggie add-ins?
Spinach or mushrooms pair perfectly and can be sautéed right after the steak.
