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.
Ingredients
Scale
Steak and Seasoning
- 1 ribeye or sirloin steak (about 8–10 oz)
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
Pasta and Sauce
- 9 oz fresh or frozen cheese tortellini
- 1 cup heavy cream
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Garnish
- 2 tbsp fresh parsley, chopped
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.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 2g
- Sodium: 700mg
- Fat: 50g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 160mg
Keywords: garlic butter steak, cheesy Alfredo tortellini, quick steak dinner, creamy pasta, easy weeknight meal