If you’re craving a dinner that feels like a restaurant-quality indulgence but comes together in no time, the Garlic Butter Steak with Cheesy Alfredo Tortellini is your new go-to. This dish brings tender, juicy steak bathed in garlicky butter, paired perfectly with rich, creamy Alfredo sauce enveloping pillowy tortellini. It’s a mouthwatering combination that’s as satisfying as it is simple to make, ready in under 30 minutes and guaranteed to delight any appetite.

Why You’ll Love This Recipe

A perfect harmony: The combination of garlicky steak and creamy Alfredo tortellini creates a balance of savory flavors that’s hard to beat.
Fast comfort food: Ready in under 30 minutes, it’s a fantastic option for a quick yet impressive dinner.
Rich texture layers: Tender steak and pillowy tortellini coated in cheesy sauce provide a comforting mouthfeel with every bite.
Minimal fuss: Uses simple ingredients that come together quickly, making weeknight cooking stress-free.
Impresses guests: Looks gourmet enough for entertaining while being easy enough for beginner cooks.

Ingredients You’ll Need

This recipe relies on straightforward, staple ingredients that bring out deep, indulgent flavors. Each element plays a key role—from the garlic butter that enriches the steak to the creamy cheese blend that makes the tortellini unforgettable.

Steak: Choose ribeye or sirloin for tenderness and flavor; thickness affects cooking time.
Garlic: Fresh minced garlic adds a sharp, aromatic punch that infuses the butter and steak perfectly.
Butter: The base for the garlic sauce, delivering richness and silkiness.
Tortellini: Fresh or frozen cheese tortellini provides a soft, stuffed pasta that absorbs the Alfredo sauce beautifully.
Heavy cream: Essential for creating a smooth, luscious Alfredo sauce.
Parmesan cheese: Adds a salty, umami depth, making the sauce cheesy and flavorful.
Milk: Lightens the Alfredo just enough without thinning it out too much.
Olive oil: For searing steak with a crisp caramelized edge.
Salt and pepper: Essential seasoning to enhance every ingredient’s natural taste.
Fresh parsley: A bright garnish that adds color and a hint of herbal freshness.

Variations for Garlic Butter Steak with Cheesy Alfredo Tortellini

Feel free to customize this recipe to suit your taste or dietary preferences. Swapping out ingredients or adding extras is easy and can make the dish your own fabulous creation.

Protein swap: Use chicken breasts or shrimp instead of steak for a lighter option.
Vegetarian twist: Replace the steak with sautéed mushrooms or roasted vegetables for a satisfying meat-free meal.
Sauce adjustments: Add spinach or sun-dried tomatoes to the Alfredo for color and extra flavor bursts.
Cheese variations: Experiment with different cheeses like Asiago or Romano mixed into the sauce for a unique twist.
Spice it up: Add crushed red pepper flakes or a dash of smoked paprika to the garlic butter for some heat.

How to Make Garlic Butter Steak with Cheesy Alfredo Tortellini

Step 1: Prep the Steak

Start by patting your steak dry and seasoning both sides generously with salt and pepper. This simple seasoning helps develop a flavorful crust when seared. Let the steak rest while you prepare your pasta and sauce ingredients.

Step 2: Cook the Tortellini

Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente. Drain well and set aside, reserving a cup of pasta water for adjusting the sauce later if needed.

Step 3: Sear the Steak

Heat olive oil in a skillet over medium-high heat until shimmering. Add the steak and cook for 3-4 minutes per side (depending on thickness) for a perfect medium-rare. Remove steak and let it rest on a plate, tented with foil to keep warm.

Step 4: Make Garlic Butter

Reduce heat to medium and add butter to the same pan. Once melted, stir in minced garlic and cook just until fragrant—around 30 seconds to avoid bitterness. You’ll get a beautiful garlicky butter that will coat the steak wonderfully.

Step 5: Prepare the Alfredo Sauce

In a separate saucepan, combine heavy cream, milk, and grated Parmesan over medium heat. Stir continuously until the cheese melts and the sauce thickens slightly. Season with salt and pepper to taste. If the sauce is too thick, add reserved pasta water a splash at a time.

Step 6: Combine Tortellini and Sauce

Toss the cooked tortellini gently in the Alfredo sauce until every piece is coated. This step ensures your pasta is irresistibly cheesy and creamy with a silky finish.

Step 7: Slice and Serve Steak

Slice the rested steak against the grain into thin strips. Drizzle the garlic butter from the pan over the steak slices to lock in flavor. Arrange the steak and cheesy tortellini on plates, sprinkle chopped parsley, and serve immediately.

Pro Tips for Making Garlic Butter Steak with Cheesy Alfredo Tortellini

Room temperature steak: Let your steak sit out for 20 minutes before cooking for even doneness.
Resting is crucial: Allow the steak to rest after cooking to keep juices locked in.
Don’t overcook tortellini: Al dente tortellini gives the best texture and holds sauce well.
Use fresh garlic: Minced fresh garlic provides a stronger flavor than powdered or pre-minced.
Adjust sauce thickness: Use reserved pasta water to thin sauce gently without losing creaminess.

How to Serve Garlic Butter Steak with Cheesy Alfredo Tortellini

Garnishes

Brighten up the dish with freshly chopped parsley or basil to add a fresh contrast to the richness. A light sprinkle of extra Parmesan or cracked black pepper can also add flavor and a touch of elegance when serving.

Side Dishes

Pair this hearty dish with crisp, simple sides like a baby arugula salad with lemon vinaigrette or roasted asparagus. These fresh elements cut through the richness and create a balanced meal.

Creative Ways to Present

Serve the steak slices fanned out over a bed of Alfredo tortellini on large plates or share it family-style in a warm, rustic cast-iron skillet for a cozy presentation that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Store any leftover steak and tortellini together or separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate helps maintain the steak’s texture and prevents the pasta from getting overly soggy.

Freezing

While freezing is possible, it’s best to freeze tortellini and steak separately. Place them in freezer-safe bags with as much air removed as possible. They’ll keep well for up to two months.

Reheating

Reheat gently on the stove over low heat with a splash of milk or cream to revive the Alfredo sauce’s creaminess. Avoid microwaving at high heat to prevent the steak from becoming tough and the sauce from breaking.

FAQs

Can I use frozen steak for this recipe?

Yes, but make sure to thaw it completely and pat dry before cooking to achieve a proper sear and prevent steaming.

Is there a substitute for heavy cream?

You can use half-and-half or full-fat milk mixed with a little butter, but the sauce will be less rich and creamy.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium rare, 140°F for medium. Rest the steak a few minutes before slicing to finish cooking gently.

Can I make the Alfredo sauce ahead of time?

Yes, prepare the sauce in advance and gently reheat it, stirring to keep it smooth before tossing with tortellini.

What type of tortellini works best?

Fresh cheese tortellini gives the best texture and flavor, but frozen varieties are a great convenient alternative.

Final Thoughts

Give this Garlic Butter Steak with Cheesy Alfredo Tortellini a try the next time you want a fuss-free meal packed with flavor and comfort. It’s a recipe that brings the joy of a steakhouse dinner and creamy pasta right to your kitchen table with ease and warmth. Grab your skillet, and let the delicious aromas fill your home—it’s truly a dish to savor!

Garlic Butter Steak with Cheesy Alfredo Tortellini

Author: Anna
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Searing, Boiling, Stove-top
Cuisine: American/Italian Fusion
Diet: Contains Dairy, Gluten

Print Recipe

Description

Garlic Butter Steak with Cheesy Alfredo Tortellini is a quick and indulgent dinner recipe featuring tender ribeye or sirloin steak seared in garlicky butter, perfectly paired with pillowy cheese tortellini coated in a rich and creamy Alfredo sauce. Ready in under 30 minutes, this dish balances savory, creamy, and buttery flavors for a comforting yet impressive meal ideal for weeknights or entertaining guests.

Instructions

Prep the Steak: Pat the steak dry with paper towels, then season both sides generously with salt and black pepper. Let it rest at room temperature while preparing other ingredients to ensure even cooking.
Cook the Tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente. Drain well, reserving 1 cup of pasta water for sauce adjustment if needed, and set aside.
Sear the Steak: Heat olive oil in a skillet over medium-high heat until shimmering. Add the steak and cook for 3-4 minutes per side depending on thickness for medium-rare doneness. Remove the steak from the pan and tent loosely with foil to rest.
Make Garlic Butter: Reduce heat to medium, add butter to the same pan used for steak. Once melted, stir in minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it. This garlic butter will be drizzled over the steak later.
Prepare the Alfredo Sauce: In a separate saucepan, combine heavy cream, milk, and grated Parmesan over medium heat. Stir continuously until the cheese melts and the sauce thickens slightly. Season with salt and pepper to taste. If the sauce is too thick, thin gently with reserved pasta water a splash at a time.
Combine Tortellini and Sauce: Gently toss the cooked tortellini in the Alfredo sauce to coat every piece evenly, creating a creamy, cheesy pasta.
Slice and Serve Steak: Slice the rested steak thinly against the grain. Drizzle the garlic butter from the pan over the steak slices, then plate alongside the cheesy Alfredo tortellini. Sprinkle chopped fresh parsley on top and serve immediately.

Notes

Let steak sit at room temperature for 20 minutes before cooking for even doneness.
Always rest the steak after cooking to keep it juicy and tender.
Cook tortellini al dente for best texture and sauce absorption.
Use freshly minced garlic for a stronger, fresher flavor than pre-minced or powdered.
Add reserved pasta water gradually to adjust Alfredo sauce thickness without losing creaminess.
If freezing, store steak and tortellini separately in airtight containers or freezer bags.
Reheat gently with a splash of milk or cream on low stove heat to preserve sauce texture and steak tenderness.