Garlic Butter Steak Bites & Creamy Alfredo Tortellini

Why You’ll Love This Recipe

• Two Comfort Foods in One: Steak and Alfredo pasta? Yes, please.

• Quick & Easy: Ready in about 30 minutes.

• Versatile: Works with any kind of tortellini or cut of steak.

• Crowd-Pleaser: Elegant enough for guests, easy enough for weeknights.

 Preparation and Cooking Time

 Servings & Nutrition

Servings: 4
Estimated Calories per Serving: 780–850 kcal
(based on heavy cream and beef sirloin)

 Ingredients

 For the Steak Bites:

• 1 to 1½ lbs sirloin steak, cut into 1-inch cubes

• 2 tbsp olive oil

• Salt and pepper, to taste

• 3 tbsp butter

• 4 cloves garlic, minced

• 1 tbsp chopped fresh parsley (optional)

• ½ tsp crushed red pepper flakes (optional)

 For the Creamy Alfredo Tortellini:

• 1 (20 oz) package cheese tortellini (fresh or refrigerated)

• 2 tbsp butter

• 2 cloves garlic, minced

• 1½ cups heavy cream

• ¾ cup grated Parmesan cheese

• Salt and pepper, to taste

• ¼ tsp nutmeg (optional)

• Fresh parsley or basil, for garnish

 Instructions

Step 1: Cook the Tortellini

• Bring a large pot of salted water to a boil.

• Cook the tortellini according to package instructions (usually 4–5 minutes for fresh).

• Drain and set aside. Toss with a little olive oil to prevent sticking.

Step 2: Sear the Steak Bites

• Pat the steak cubes dry with paper towels to help them sear properly.

• Season generously with salt and pepper.

• Heat olive oil in a large skillet over high heat.

• Add steak cubes in a single layer — don’t overcrowd the pan. Sear for 1–2 minutes per side until a brown crust forms. (Work in batches if needed.)

• Transfer cooked steak bites to a plate and tent loosely with foil.

Step 3: Make the Garlic Butter

• Reduce heat to medium-low. In the same skillet, add butter and let it melt.

• Add minced garlic and sauté for 30 seconds, just until fragrant.

• Return steak bites to the skillet and toss in the garlic butter.

• Sprinkle with chopped parsley and optional red pepper flakes for heat.

• Remove from heat and set aside.

Step 4: Prepare the Alfredo Sauce

• In a separate saucepan, melt butter over medium heat.

• Add garlic and sauté briefly.

• Pour in heavy cream, stirring constantly. Bring to a gentle simmer (not a boil).

• Stir in Parmesan cheese and nutmeg (if using).

• Season with salt and pepper to taste.

• Once the sauce thickens slightly (after about 3–5 minutes), stir in the cooked tortellini.

Step 5: Assemble & Serve

• Plate the creamy Alfredo tortellini in a shallow bowl or plate.

• Spoon garlic butter steak bites over the pasta.

• Garnish with more Parmesan and fresh herbs if desired.

Tips for Success

• Steak Choice: Sirloin is ideal, but ribeye or tenderloin work well for extra indulgence.

• Crust Matters: Let the steak cubes sear undisturbed to form a good crust.

• Fresh Cheese Only: Use freshly grated Parmesan for a smoother, richer Alfredo.

• Deglaze the Pan: Add a splash of white wine or broth to lift browned bits before making garlic butter.

 Storage & Reheating

• Store: Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat: Warm gently on the stovetop with a splash of cream or milk. Avoid the microwave if possible to prevent drying the steak.

 Perfect Pairings

• Wine: Try a bold red like Cabernet Sauvignon or a creamy white like Chardonnay.

• Bread: Garlic bread or focaccia for dipping in extra Alfredo sauce.

• Salad: A crisp Caesar or arugula salad balances the richness of the dish.

 Summary