Name: Garlic Butter Steak Bites with Alfredo Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian‑inspired / American fusion
Ingredients: 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 the Alfredo sauce); 1½ cups heavy cream; ¾ cup grated Parmesan cheese; ¼ tsp garlic powder; Salt & pepper (for the sauce), to taste; Optional: chopped parsley or extra Parmesan for garnish

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This dish brings together tender garlic butter steak bites and cheesy Alfredo tortellini coated in a rich, creamy sauce. It’s hearty, satisfying, and perfect for a comforting dinner that feels indulgent without taking hours to make. Every bite is filled with bold flavors and creamy textures that I love coming back to. Garlic Butter Steak Bites with Alfredo Tortellini

Why You’ll Love This Recipe

I love how this recipe delivers steakhouse-quality flavor in a simple, weeknight-friendly meal. The steak bites are juicy and seared to perfection, and the cheesy tortellini adds a soft, creamy contrast. I also appreciate that it’s all made in under 30 minutes, which makes it great for busy evenings. Whether I’m cooking for guests or treating myself, it’s always a hit.

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 the Alfredo sauce)
1½ cups heavy cream
¾ cup grated Parmesan cheese
¼ tsp garlic powder
Salt & pepper (for the sauce), to taste
Optional: chopped parsley or extra Parmesan for garnish

Directions

I start by bringing a large pot of salted water to a boil, then cook the tortellini according to the package instructions, usually about 3–5 minutes. Once done, I drain and set it aside.
While the tortellini cooks, I pat the steak pieces dry and season them with salt and pepper.
In a large skillet over medium-high heat, I heat the olive oil and 1 tablespoon of butter. Once hot, I sear the steak bites in a single layer for 2–3 minutes per side, working in batches if necessary.
During the last 30 seconds of cooking, I add the minced garlic and toss everything to coat. Then I remove the steak from the pan and keep it warm.
In the same skillet, I reduce the heat to medium and melt the remaining 2 tablespoons of butter. I pour in the heavy cream and let it come to a gentle simmer.
I stir in the garlic powder and Parmesan cheese, whisking until smooth. I season the sauce with salt and pepper to taste.
Next, I add the cooked tortellini into the sauce and gently toss it to coat.
Finally, I return the steak bites to the skillet and fold them in with the pasta and sauce.
I like to garnish with chopped parsley or a little extra Parmesan before serving hot.

Servings and timing

This recipe makes about 4 servings and takes approximately:

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

It’s quick, efficient, and perfect for a satisfying dinner any night of the week.

Variations

I sometimes swap the sirloin for ribeye or filet if I want a more luxurious texture.
For a bit of spice, I add red pepper flakes to the Alfredo sauce.
Adding vegetables like mushrooms, peas, or baby spinach brings more color and nutrition.
I’ve tried using truffle oil instead of olive oil for a gourmet twist—it’s delicious.
For a lighter option, I use half-and-half instead of heavy cream, though the sauce turns out thinner.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2–3 days. When reheating, I do it gently on the stove or in the microwave with a splash of cream or milk to loosen the sauce. I avoid high heat, which can overcook the steak or make the sauce separate.

FAQs

How can I keep the steak bites tender?

I make sure not to overcook the steak—just a quick sear on each side keeps them juicy. Patting them dry before cooking also helps get that perfect crust.

Can I make this ahead of time?

I can prep the components ahead (like cooking the tortellini and cutting the steak), but I like to cook and combine everything fresh to keep the textures just right.

What kind of Parmesan works best?

Freshly grated Parmesan melts smoother than pre-grated, which often contains anti-caking agents that affect the texture of the sauce.

Can I use frozen tortellini?

Yes, I just cook it according to the package directions and drain it well before adding it to the sauce.

Is this dish freezer-friendly?

I don’t recommend freezing it, since the creamy sauce and tortellini can become mushy or separate when thawed and reheated.

Conclusion

Garlic Butter Steak Bites with Alfredo Tortellini is one of those dishes I turn to when I want something rich, comforting, and incredibly satisfying. It’s fast, flavorful, and flexible enough to adapt to different tastes or what I have on hand. Whether I’m feeding a crowd or enjoying a cozy night in, it always hits the spot.