Tender Garlic Butter Steak with Cheesy Alfredo Tortellini

I combine juicy garlic-butter–sizzled steak with luxuriously creamy Alfredo-tossed tortellini for a dish that’s rich, satisfying, and surprisingly quick to pull together—perfect for an indulgent weeknight dinner.

Why You’ll Love This Recipe

I love how the savory garlic-butter infusion gives the steak a crispy, flavorful crust while keeping it tender inside. Paired with cheesy Alfredo-sauced tortellini, it’s comfort food that feels fancy. I’m all about meals that come together fast without sacrificing taste, and this one certainly delivers.

Ingredients

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

• 1 lb sirloin steak, cut into bite-sized pieces

• Salt & black pepper, to taste

• 1 tbsp olive oil

• 2 tbsp unsalted butter

• 3 cloves garlic, minced

• 9 oz refrigerated cheese tortellini

• 2 tbsp butter (for sauce)

• 1½ cups heavy cream

• ¾ cup grated Parmesan cheese

• ¼ tsp garlic powder

• Salt & pepper, to taste

• Optional: chopped parsley or extra Parmesan for garnish

Directions

1. I bring a large pot of salted water to a boil and cook the tortellini according to package directions (usually 3–5 minutes). I drain it and set it aside.

2. While the pasta cooks, I pat the steak pieces dry, season with salt and pepper, then heat olive oil and 1 tbsp butter in a skillet over medium-high heat. I sear the steak bites in a single layer for about 2–3 minutes per side until browned, tossing in the minced garlic during the last 30 seconds for that aromatic finish. I remove and keep them warm.

3. In that same skillet, I melt the remaining 1 tbsp butter over medium heat, stir in the heavy cream, and bring it to a gentle simmer. Then I whisk in the garlic powder and Parmesan cheese until the sauce is smooth and creamy, seasoning with salt and pepper to taste.

4. I toss in the cooked tortellini until it’s fully coated in the Alfredo sauce, then nestle the steak bites back into the pan and gently fold everything together. If desired, I finish with chopped parsley and extra Parmesan before serving.

Servings and timing

• Servings: I usually serve this for 4 people.

• Timing: Prep time is about 10 minutes, cook time roughly 20 minutes—so the total is around 30 minutes.

Variations

• I’ve swapped sirloin for ribeye or tenderloin when I’m craving something richer.

• To lighten it up, I use half-and-half or whole milk instead of heavy cream.

• I’ve tossed in veggies like spinach, mushrooms, or peas for extra texture and flavor.

• For a smoky twist, I sometimes sprinkle in red pepper flakes or smoked paprika.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the dish in a skillet over low heat, adding a splash of heavy cream or milk to loosen the sauce. I avoid the microwave so the steak stays tender.

FAQs

How do I keep the steak bites tender and juicy?

I make sure not to overcook the steak and let it rest briefly after searing—this helps lock in the juices and keeps each bite tender.

Can I use frozen tortellini instead of refrigerated?

Absolutely—I just adjust the boiling time per package instructions, being careful not to overcook so it stays al dente.

What can I substitute for heavy cream if I want a lighter sauce?

I often use half-and-half or whole milk, or a combo of milk with a little cornstarch for thickness. It lightens the sauce but it won’t be quite as rich.

Can I make this ahead of time?

Yes—I cook the steak and prepare the Alfredo sauce in advance, then reheat and toss in freshly boiled tortellini right before serving for the best texture.

Any ideas for making it spicy or bold?

I sometimes mix in red pepper flakes or a dash of Cajun seasoning in the sauce—adds a nice kick without overpowering the creamy richness.

Conclusion

I love how this tender garlic-butter steak paired with cheesy Alfredo tortellini satisfies every craving in under 30 minutes. It’s creamy, savory, and feels indulgent—yet simple enough for a weeknight. I hope you enjoy making (and eating) it as much as I do.