This is one of those dinners that feels like it wandered out of a fancy restaurant kitchen—but it’s totally doable on a random Tuesday. We’re talking juicy, garlicky steak bites seared in butter (yes, butter) and nestled on top of pillowy cheese tortellini drenched in a dreamy Alfredo sauce. It’s rich, comforting, and feels kind of luxurious, without requiring any complicated moves. If you’re the kind of person who swipes the last bit of sauce with bread… you’re going to be very happy.
What Makes This Recipe a Keeper?
Here’s why this one deserves a spot in your rotation:
Steak + pasta = always a win.
Creamy Alfredo that clings to every tortellini nook.
15-minute prep, one skillet magic, and dinner’s ready in under half an hour.
Minimal ingredients, max flavor—no tricks, just solid cooking.
Here’s Everything You’ll Need
For the Steak Bites:
1½ lbs steak bites – Ribeye, sirloin, or NY strip, cut into chunks
3 tbsp butter – Unsalted, for that rich sear and garlic bath
3 garlic cloves, minced – Fresh is best
Salt & pepper, to taste
For the Pasta:
1 (20 oz) package cheese tortellini – Fresh or refrigerated works best here
For the Alfredo Sauce:
2 tbsp butter
2 cups heavy cream
1 ½ cups grated Parmesan cheese – The real-deal Parm, not the shaker stuff
Salt & pepper, to taste
Step-by-Step: How It All Comes Together
1. Cook the Tortellini
First up, get a big pot of salted water boiling. Toss in your tortellini and cook it according to the package directions—usually 4 to 5 minutes. Drain and set aside, but don’t forget about it!
2. Sear the Steak Bites
Grab a large skillet, crank the heat to medium-high, and melt 3 tablespoons of butter. Add the minced garlic—just a quick 30-second sizzle to wake it up. Then, in go the steak bites. Sear them for 2–3 minutes per side until beautifully browned. Don’t overcrowd the pan; work in batches if needed. Season well with salt and pepper. Once done, pull them out and set aside.
3. Make the Alfredo Sauce
Same skillet (wipe it out if needed). Drop in 2 tablespoons of butter and let it melt over medium heat. Slowly pour in the heavy cream and stir it to a gentle simmer—not a full boil. Add the Parmesan and stir until it’s melted and the sauce thickens slightly. Taste it—salt and pepper to your liking.
4. Bring It All Together
Now the fun part. Toss your cooked tortellini in that creamy Alfredo until it’s all coated and glossy. Plate it up, then pile on those juicy steak bites. And don’t forget—drizzle any leftover garlic butter from the steak pan right on top. That’s the secret sauce, literally.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
My Favorite Tips for Foolproof Results
Pat the steak dry before searing—it helps with that perfect crust.
Use freshly grated Parmesan—it melts better and tastes way more luxe.
Don’t overcook the tortellini—they should be tender but still have a bit of bite.
Add a splash of pasta water to thin the Alfredo if it gets too thick.
Switch It Up: Easy Variations You’ll Love
Swap the tortellini for ravioli or even fettuccine if that’s what you’ve got.
Add spinach or peas to sneak in some green.
Kick up the heat with a pinch of red pepper flakes in the garlic butter.
Try it with chicken if steak isn’t your thing—still delicious.
Perfect Pairings & Serving Ideas
A crisp Caesar salad on the side cuts through the richness.
Garlic knots or toasted sourdough for mopping up all that extra Alfredo.
A glass of Chardonnay or bold red wine to keep it classy.
Leftovers? Here’s How to Store & Reheat Like a Pro
Let everything cool, then store it in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat with a splash of cream or milk to loosen the sauce. Avoid the microwave if you can—it tends to dry out the steak and split the sauce.
Frequently Asked Questions
Can I use frozen tortellini?
Yep! Just follow the cooking time on the package and drain well.
What cut of steak is best?
Sirloin is a great middle ground—flavorful and affordable. Ribeye’s richer, while flank works if sliced thin.
Can I make the Alfredo lighter?
Sure—try half-and-half instead of heavy cream, but expect a slightly thinner sauce.
Does this freeze well?
Not really. The cream sauce can break when thawed. It’s best enjoyed fresh or within a few days.
