Creamy Garlic Butter Steak with Alfredo Tortellini

This Creamy Garlic Butter Steak with Alfredo Tortellini is a satisfying, indulgent dinner that combines juicy seared steak bites with tender, cheesy tortellini tossed in a rich, homemade Alfredo sauce. The garlic butter adds incredible depth, and the dish comes together in one skillet for easy cleanup and maximum flavor.

Why You’ll Love This Recipe

I love how this dish blends the richness of steak and the comfort of creamy pasta into one mouthwatering meal. The garlic butter takes the steak to another level, while the Alfredo-coated tortellini adds a cheesy, velvety texture. It’s perfect for a cozy night in or when I want to impress without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sirloin steak or ribeye, cut into bite-sized cubes

• Cheese tortellini (fresh or refrigerated)

• Butter

• Garlic, minced

• Heavy cream

• Parmesan cheese, grated

• Olive oil

• Salt

• Black pepper

• Italian seasoning

• Fresh parsley (optional, for garnish)

Directions

1. I start by boiling the tortellini according to the package instructions, then drain and set aside.

2. While the pasta cooks, I season the steak bites with salt, pepper, and Italian seasoning.

3. I heat olive oil in a large skillet and sear the steak pieces on all sides until browned and cooked to my liking. Then I remove them and set them aside.

4. In the same skillet, I melt the butter and sauté the garlic until fragrant, about 30 seconds.

5. I pour in the heavy cream, bring it to a simmer, and stir in the grated Parmesan until the sauce is smooth and creamy.

6. I toss the cooked tortellini into the sauce, stirring to coat.

7. Finally, I return the steak to the skillet, mix everything gently, and garnish with fresh parsley before serving.

Servings and timing

This recipe serves 4 people and takes about 30 minutes from start to finish, including prep and cooking time.

Variations

• I sometimes swap the steak for grilled chicken or shrimp for a different twist.

• For extra spice, I add red pepper flakes to the garlic butter.

• I like using spinach or mushroom tortellini for added flavor.

• To make it lighter, I use half-and-half instead of heavy cream.

• I’ve even added sautéed mushrooms or baby spinach to the sauce for more veggies.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta and steak together in a skillet over medium heat with a splash of cream or milk to loosen the sauce. The microwave also works in a pinch—just make sure to cover it and heat in short intervals to avoid drying out the steak.

FAQs

How do I keep the steak tender?

I sear the steak on high heat for a short time to lock in the juices. Avoid overcooking—it’s the key to keeping it tender.

Can I use frozen tortellini?

Yes, I just make sure to cook it according to package directions before adding it to the Alfredo sauce.

What cut of steak works best for this recipe?

I prefer using sirloin or ribeye because they stay juicy and flavorful, but New York strip also works well.

Can I make the Alfredo sauce ahead of time?

I can, but I always reheat it gently over low heat while stirring to prevent the cheese from separating.

Is this dish kid-friendly?

Absolutely. The creamy pasta and savory steak are usually a big hit with kids, and I just reduce the garlic or seasoning a bit if needed.

Conclusion

Creamy Garlic Butter Steak with Alfredo Tortellini is the kind of comforting, flavorful meal I turn to when I want something hearty without too much fuss. With its rich sauce, juicy steak, and cheesy pasta, it’s always a dinner winner in my kitchen. Whether it’s a weeknight treat or a special occasion, this recipe delivers every time.