Garlic Butter Steak Tortellini (Print Version)
# Ingredients:
→ Main Dish
01 -
1.5 lbs steak bites (sirloin or ribeye recommended)
02 -
3 tablespoons butter
03 -
3 garlic cloves, minced
04 -
20 oz cheese tortellini (fresh or refrigerated)
→ Alfredo Sauce
05 -
2 tablespoons butter
06 -
2 cups heavy cream
07 -
1.5 cups grated Parmesan cheese (freshly grated preferred)
08 -
Salt, to taste
09 -
Black pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package directions (around 7-9 minutes for refrigerated tortellini). Stir occasionally to prevent sticking. Once cooked, drain and set the tortellini aside, drizzling lightly with olive oil to prevent sticking while preparing the remaining components.
02 -
Heat a large skillet over medium-high heat while the tortellini cooks. Melt 3 tablespoons of butter in the skillet. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Add the steak bites in a single layer, without overcrowding the pan. Sear each side for 2–3 minutes until a golden-brown crust forms and the steak is cooked to your desired doneness—medium-rare to medium for maximum tenderness. Season with salt and black pepper during the process. Remove the steak bites from the skillet and set them aside, leaving the garlic butter in the pan.
03 -
Using the same skillet (wipe out burnt bits if necessary but retain the flavorful fond), melt 2 tablespoons of butter over medium heat. Add heavy cream and bring to a gentle simmer, stirring frequently to prevent scalding. Gradually whisk in Parmesan cheese and stir until fully melted. The sauce should become smooth and thickened. Add salt and black pepper to taste, and let it simmer gently for 5–7 minutes, stirring occasionally.
04 -
Combine the cooked tortellini with the Alfredo sauce, folding gently to coat each piece evenly. Simmer together for 1–2 minutes to meld the flavors.
05 -
Plate the creamy tortellini on serving dishes. Top with the seared garlic butter steak bites and drizzle any remaining garlic butter from the skillet over the top. Garnish with chopped parsley or additional Parmesan, if desired, before serving.
# Notes:
01 -
For best results, allow the steak to come to room temperature before searing to ensure a better sear and more even cooking.
02 -
Avoid overcrowding the pan when searing the steak—work in batches to keep the skillet hot and prevent steaming.