Garlic Butter Steak Bites with Creamy Alfredo Tortellini

 

 

 

 

 

 

 

 

 

Ingredients:

1½ lbs sirloin or ribeye steak, cut into 1-inch cubes
5 tbsp butter, divided (3 tbsp for steak, 2 tbsp for sauce)
3 garlic cloves, freshly minced
1 package (9 oz) refrigerated cheese tortellini
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
Optional: chopped parsley or fresh basil, for garnish
Optional: red pepper flakes, for a little heat

Directions:

Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions. Drain and set aside.
Sear the Steak Bites: Pat the steak cubes dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon olive oil and 3 tablespoons butter in a large skillet over medium-high heat. Once hot, add the steak in a single layer (work in batches if needed). Sear for 2–3 minutes per side, until golden brown and cooked to your preferred doneness. Remove from skillet and set aside.
Make the Garlic Butter Sauce: In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic. Sauté for 30 seconds until fragrant.
Prepare Alfredo Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in garlic powder, Parmesan cheese, and a pinch of salt and pepper. Stir continuously until the sauce thickens slightly, about 2–3 minutes.
Combine and Finish: Add the cooked tortellini and steak bites back into the skillet. Gently toss everything together so the pasta and steak are well coated in the creamy garlic butter Alfredo sauce.
Serve: Plate immediately and garnish with freshly chopped parsley or basil and a pinch of red pepper flakes if desired. Serve hot and enjoy the indulgent flavor!