Description
This Garlic Butter Steak Bites & Creamy Alfredo Tortellini recipe combines succulent, tender steak bites coated in a rich garlic butter sauce with cheesy, creamy Alfredo tortellini. Ready in just 25 minutes, it’s a perfect indulgent meal that balances savory steak flavors with a luscious pasta dish, garnished with fresh parsley for a vibrant finish.
Ingredients
Scale
For the Garlic Butter Steak Bites
- 1 lb sirloin or ribeye steak, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme or dried thyme
- Salt and pepper, to taste
For the Creamy Alfredo Tortellini
- 1 (9 oz) package refrigerated cheese tortellini
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the steak bites: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steak bites and cook for 3-4 minutes, turning occasionally, until the steak is browned on all sides and cooked to your desired doneness (medium-rare is about 130°F, medium is 140°F).
- Remove the steak: Take the cooked steak bites out of the skillet and set aside to rest.
- Make the garlic butter sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and thyme, cooking for 1-2 minutes until fragrant and golden, ensuring the garlic doesn’t burn.
- Toss steak in garlic butter: Return the steak bites to the skillet, tossing them to coat in the garlic butter sauce. Cook for another 2-3 minutes to infuse flavors. Season with salt and pepper to taste, then remove from heat and set aside.
- Prepare the tortellini: While cooking the steak, bring a large pot of salted water to a boil. Add the refrigerated tortellini and cook according to package instructions (usually 2-4 minutes) until tender. Drain and set aside.
- Make the creamy Alfredo sauce: In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Simmer cream and cheese: Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and ground nutmeg. Let the sauce simmer for 2-3 minutes, whisking occasionally to thicken slightly.
- Season the Alfredo sauce: Season with salt and pepper to taste, adjusting for desired flavor.
- Combine tortellini with sauce: Add the drained tortellini to the Alfredo sauce, stirring gently to evenly coat the pasta in the creamy sauce.
- Serve and garnish: Plate the creamy Alfredo tortellini and top with the garlic butter steak bites. Garnish with chopped fresh parsley for color and freshness. Serve immediately and enjoy!
Notes
- Use fresh thyme for a brighter herbal flavor, but dried thyme works well too.
- Cook steak bites just until your preferred doneness to keep them tender—overcooking will make them tough.
- Be careful not to burn the garlic while making the butter sauce; cook just until golden and fragrant.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- If desired, add a pinch of crushed red pepper flakes to the garlic butter for a subtle kick.
- Freshly grated Parmesan is recommended for best melting and flavor in the Alfredo sauce.
- Make sure to salt the boiling water well when cooking tortellini to enhance flavor.
