Description
Tender garlic butter steak bites served with cheesy Alfredo tortellini in a creamy sauce
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
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions (usually about 3‑5 minutes). Drain and set aside.
- While the tortellini is cooking, pat the steak pieces dry. Season with salt & black pepper.
- In a large skillet, heat the olive oil and 1 tbsp of butter over medium‑high heat. Once hot, add the steak bites in a single layer (do in batches if needed) and sear about 2‑3 minutes per side, until browned outside and just cooked through.
- During the last 30 seconds of cooking the steak, add the minced garlic and toss to coat. Remove the steak from the pan and set aside, keeping warm.
- In the same skillet, reduce heat to medium. Add the remaining butter. When melted, pour in the heavy cream and bring to a gentle simmer.
- Stir in the garlic powder and grated Parmesan cheese, mixing until the sauce is smooth. Season with salt & pepper to taste.
- Add the cooked tortellini to the Alfredo sauce. Gently toss to coat all the pasta in the creamy sauce.
- Return the steak bites to the skillet and fold them into the sauce and tortellini mixture.
- Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.
Notes
- Don’t overcook the steak—sear it just until medium or your preferred doneness to keep it tender.
- Use freshly grated Parmesan if possible for creamier sauce (pre‑grated can have additives that affect melting).
- If heavy cream is too rich, you can substitute with half‑and‑half or a lighter cream, though sauce will be thinner.
- Add vegetables like spinach, mushrooms, or peas for extra flavor and nutrition.
- Leftovers: store in airtight container in refrigerator up to 2‑3 days. Reheat gently, adding a splash of cream or milk if sauce becomes too thick.
Nutrition
- Serving Size: 1 out of 4 servings
- Calories: ~650 kcal
- Sugar: ~3 g
- Sodium: ~700 mg
- Fat: ~40 g
- Saturated Fat: ~20 g
- Unsaturated Fat: ~15 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~45 g
- Fiber: ~2 g
- Protein: ~38 g
- Cholesterol: ~120 mg
