Name: Garlic Butter Steak Bites with Creamy Alfredo Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb sirloin steak, cut into bite-sized cubes; Salt and black pepper, to taste; 1 tablespoon olive oil; 3 tablespoons unsalted butter; 4 cloves garlic, minced; 1/2 teaspoon crushed red pepper flakes (optional); 1 (9 oz) package refrigerated cheese tortellini; 1 tablespoon all-purpose flour; 1 cup heavy cream; 1/2 cup grated parmesan cheese; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 tablespoon fresh chopped parsley (optional)

Juicy, pan-seared steak bites swimming in rich garlic butter, paired with velvety Alfredo-coated cheese tortellini—this is my kind of comfort food. Whether it’s a cozy weeknight dinner or a meal to impress, this dish brings steakhouse flavor and pasta indulgence together in one irresistible skillet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb sirloin steak, cut into bite-sized cubes

Salt and black pepper, to taste

1 tablespoon olive oil

3 tablespoons unsalted butter

4 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes (optional)

1 (9 oz) package refrigerated cheese tortellini

1 tablespoon all-purpose flour

1 cup heavy cream

1/2 cup grated parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 tablespoon fresh chopped parsley (optional)

Directions

I bring a pot of salted water to a boil and cook the tortellini according to the package instructions. Then I drain and set it aside.

I pat the steak cubes dry and season them generously with salt and pepper.

In a large skillet over medium-high heat, I heat olive oil and sear the steak bites in a single layer for 2–3 minutes per side. Once they’re browned and cooked to my liking, I remove them and set them aside.

In the same skillet, I reduce the heat to medium, add butter, and let it melt. I stir in the garlic and red pepper flakes, sautéing for about a minute until the garlic is fragrant.

I whisk in the flour and cook it for 30 seconds, then slowly pour in the heavy cream while whisking continuously.

I stir in the parmesan, garlic powder, and onion powder, letting the sauce simmer until thickened—about 3–4 minutes.

I add the cooked tortellini to the skillet and toss to coat it in the Alfredo sauce. Then I return the steak bites to the skillet and stir to bring everything together.

I like to finish with a sprinkle of chopped parsley just before serving.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 20 minutes to cook, totaling just 30 minutes from start to finish.
Each serving is approximately 610 kcal, making it a satisfying and hearty dinner.

Variations

I sometimes swap sirloin for ribeye or New York strip if I want an even richer steak bite.

For a little green, I like to stir in baby spinach or peas with the tortellini.

If I’m in the mood for spice, I add more red pepper flakes or even a dash of hot sauce to the Alfredo.

I can make it extra cheesy by adding a handful of shredded mozzarella or fontina to the sauce.

Not a fan of beef? I’ve also made this with chicken breast or shrimp—both work wonderfully.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I do it gently on the stovetop over low heat with a splash of cream or milk to loosen the sauce. The microwave works too—about 1–2 minutes, stirring halfway through—but I always keep an eye so the steak doesn’t overcook.

FAQs

How do I keep the steak bites tender?

I make sure not to overcook them—just a quick sear on high heat does the trick. Also, I let the steak rest after cooking before returning it to the skillet.

Can I use frozen tortellini instead of refrigerated?

Yes, I just cook it a little longer according to the package directions before adding it to the sauce.

What cut of steak is best for this recipe?

I prefer sirloin because it’s lean but still flavorful. However, ribeye or strip steak adds more marbling and richness if that’s what I’m after.

Can I make this dish ahead of time?

While it’s best served fresh, I’ve prepped the components separately—steak, sauce, and tortellini—and combined them when ready to eat for quicker assembly.

How can I make this gluten-free?

I use gluten-free tortellini and swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the sauce.

Conclusion

Garlic Butter Steak Bites with Creamy Alfredo Tortellini is my go-to for those nights when I want something indulgent but easy. It’s a one-pan wonder packed with flavor and ready in 30 minutes—perfect for any busy weeknight or when I want to treat myself to something special.

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