A rich, comforting dish that brings together tender steak bites seared in butter and garlic with pillowy cheese tortellini bathed in a luscious Alfredo sauce.
Why You’ll Love This Recipe
It delivers the indulgence of restaurant-quality flavor with surprisingly simple ingredients and prep.
The steak bites add satisfying protein and texture, contrasting beautifully with the creamy pasta.
With the garlic-butter and Alfredo sauce, this dish balances bold savoury notes and comforting creaminess — perfect for a weeknight treat or special dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (20 oz ≈ 560 g) package cheese tortellini (fresh or refrigerated)
2 tablespoons butter (for the sauce)
2 cups heavy cream
1½ cups freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Optional garnish: chopped fresh parsley
Directions
Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
Meanwhile, in a large skillet over medium-high heat, melt the 3 tablespoons butter. Add the minced garlic and sauté for about 30 seconds until fragrant (be careful not to burn the garlic).
Add the steak bites in a single layer (do not overcrowd the pan) and season with salt and pepper. Sear each side for about 2–3 minutes, or until desired doneness (medium-rare to medium works well). Remove the steak bites from the pan and set aside, keeping the garlic-butter pan juices.
In the same skillet, reduce heat to medium, melt the additional 2 tablespoons butter, then pour in the heavy cream. Bring to a gentle simmer, stirring constantly. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and begins to thicken (about 4–5 minutes). Season with salt and pepper to taste.
Add the cooked tortellini into the Alfredo sauce, tossing gently to coat all the pasta in the sauce. Allow to heat together for 1–2 minutes so flavours meld.
Return the steak bites into the skillet or combine them with the tortellini mixture, stirring gently to warm the steak and distribute evenly.
Plate the creamy tortellini, top with the garlic butter steak bites, spoon any remaining garlic butter from the pan over the top, and garnish with chopped parsley if desired. Serve immediately.
Servings and timing
This recipe yields approximately 4 servings.
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: about 30 minutes
Variations
Swap the steak bites for thin-sliced chicken breast or turkey bites for a poultry alternative.
Add vegetables: sautéed mushrooms, baby spinach, sun-dried tomatoes or asparagus work beautifully when added just before combining pasta and sauce.
Use a different pasta: if tortellini isn’t available, substitute with fettuccine, penne or shell pasta (adjust cooking time accordingly).
Make it spicy: add a pinch of red pepper flakes or a dash of hot sauce into the Alfredo sauce for a mild heat kick.
Lighter version: use half-and-half instead of heavy cream and reduce butter by 1 tablespoon for a slightly lighter sauce.
Storage/Reheating
Store any leftovers in an airtight container and refrigerate for up to 3 days.
To reheat: warm gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce and stir until heated through. Avoid high heat to prevent the sauce from separating.
Freezing is not recommended because cream-based sauces can separate during thawing.
FAQs
What cut of steak works best for the steak bites?
Sirloin or ribeye are excellent choices because they’re tender and cook quickly when cut into bite-sized pieces.
Can I prepare this recipe ahead of time?
You can cook the steak bites and tortellini in advance, but it’s best to combine and serve right away so the sauce remains velvety and the steak stays juicy.
Is there a way to make this gluten-free?
Yes—choose a gluten-free cheese tortellini or substitute a gluten-free pasta. Ensure all other ingredients (like Parmesan) are gluten-free certified if needed.
Can I make this dish vegetarian?
Yes—replace the steak bites with sautéed mushrooms, tofu cubes or plant-based “steak” alternatives, and follow the same process.
Can I lighten the Alfredo sauce?
Certainly—use half-and-half instead of heavy cream and reduce butter slightly. The texture will be a bit lighter, but still creamy.
What side dishes pair well with this meal?
A crisp green salad or steamed vegetables (e.g., asparagus, green beans) and garlic bread work beautifully to round the meal.
How do I avoid overcooking the steak bites?
Make sure the skillet is hot before adding meat, sear quickly, and remove from heat when they reach medium-rare or medium. They’ll continue to rest and retain juiciness.
Can I add extra flavour to the garlic butter?
Yes—after melting the butter and before adding garlic, you can add fresh herbs (like thyme or rosemary) or deglaze the pan with a splash of white wine for extra depth.
My sauce thickened too much—what can I do?
Add a little milk or cream (a tablespoon at a time) and stir gently to loosen the sauce to your desired consistency.
Can I freeze leftovers?
Freezing is not ideal for cream-based sauces because they may separate. It’s better to refrigerate and reheat shortly rather than freeze.
Conclusion
This Garlic Butter Steak Bites & Creamy Alfredo Tortellini recipe brings together hearty steak, rich garlic butter and a sumptuous Alfredo sauce in one satisfying dish. With just about 30 minutes of effort, you’ll have a meal that’s both indulgent and approachable. Whether for a weeknight when you crave comfort or for a special occasion, this dish delivers flavour, texture and ease. Enjoy preparing and sharing it!
A rich and comforting dish featuring tender garlic-butter steak bites paired with cheese-filled tortellini tossed in a creamy Alfredo sauce. A decadent, restaurant-quality meal perfect for weeknights or special dinners.
1 (20 oz ≈ 560 g) package cheese tortellini (fresh or refrigerated)
2 tablespoons butter (for the Alfredo sauce)
2 cups heavy cream
1½ cups freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Optional garnish: chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook tortellini according to package directions. Drain and set aside.
In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add minced garlic and sauté for 30 seconds.
Add steak bites in a single layer, season with salt and pepper, and sear each side for 2–3 minutes or until desired doneness. Remove from skillet and set aside, keeping the garlic-butter drippings in the pan.
In the same skillet, reduce heat to medium. Add 2 tablespoons butter, then pour in heavy cream. Stir and bring to a gentle simmer.
Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened, about 4–5 minutes. Season with salt and pepper to taste.
Add the cooked tortellini to the Alfredo sauce and toss to coat evenly. Let simmer for 1–2 minutes to meld flavors.
Return the steak bites to the skillet and stir gently to warm and combine with pasta.
Serve warm, topped with remaining garlic butter from the pan and garnish with chopped parsley if desired.
Notes
Use freshly grated Parmesan for best flavor and smooth sauce.
Don’t overcrowd the skillet when searing steak to ensure a proper crust.
If the sauce thickens too much, add a splash of cream or milk to loosen.
