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steak bites and tortellini skillet dinner
Katie

Garlic Butter Steak Bites & Creamy Alfredo Tortellini

Juicy garlic butter steak bites are served over cheesy tortellini coated in a rich, creamy Parmesan Alfredo for an easy, restaurant-style dinner at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ lb steak bites cut into 1-inch pieces if not already
  • 3 tbsp butter for searing steak
  • 3 garlic cloves minced
  • 20 oz cheese tortellini refrigerated or frozen; cook per package directions
  • 2 tbsp butter for Alfredo sauce
  • 2 cups heavy cream
  • 1 ½ cups Parmesan cheese grated
  • salt to taste
  • black pepper to taste

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions. Drain and set aside.
  2. In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add the minced garlic and cook for 30 seconds, just until fragrant.
  3. Add the steak bites and sear for 2–3 minutes per side, or until browned and cooked to your desired doneness. Season with salt and pepper. Remove steak from the skillet and set aside.
  4. In the same skillet (wipe clean if needed), melt 2 tablespoons of butter over medium heat. Add the heavy cream and bring to a gentle simmer.
  5. Stir in the grated Parmesan and cook, stirring, until the sauce is smooth and thickened slightly. Season with salt and pepper to taste.
  6. Toss the cooked tortellini with the Alfredo sauce until evenly coated. Plate the tortellini and top with the seared steak bites. Drizzle any garlic butter from the pan over the top for extra flavor.

Notes

Steak tips: For the juiciest bites, use a tender cut like sirloin, ribeye, or filet, and don’t overcrowd the pan—sear in batches if needed for better browning.
Parmesan matters: Freshly grated Parmesan melts smoother than pre-shredded (which can make the sauce grainy). Add it gradually while stirring.
Adjust sauce thickness: If the Alfredo gets too thick, splash in a little warm pasta water or extra cream to loosen it up. If it’s too thin, simmer 1–2 minutes longer.
Make it extra garlicky: Add an extra clove of garlic to the steak butter or finish with a pinch of garlic powder in the sauce.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or milk to bring the sauce back to life.
Serving idea: Pair with a crisp green salad or roasted broccoli, and finish with chopped parsley for a fresh pop of color.