Oh my gosh, you have to try this garlic butter steak with cheesy alfredo tortellini – it’s the kind of meal that makes you close your eyes and sigh with happiness after the first bite! I stumbled upon this magical combination one lazy Sunday when I wanted something fancy but didn’t feel like spending hours in the kitchen. The juicy steak swimming in garlicky butter paired with those pillowy cheese-filled tortellini coated in creamy alfredo sauce? Absolute perfection. It’s become my go-to “impress someone special” dish because it looks and tastes like something from a fancy Italian steakhouse, but honestly? You can whip it up faster than ordering takeout.
Why You’ll Love This Garlic Butter Steak with Cheesy Alfredo Tortellini
This dish hits all the right notes – here’s why it’ll become your new favorite weeknight splurge:
- Faster than takeout: From pan to plate in 20 minutes flat (perfect for those “I’m starving NOW” moments)
- Restaurant wow factor: That gorgeous sear on the steak and creamy sauce looks straight off a bistro menu
- Flavor bomb: Garlic butter + juicy steak + cheesy pasta = the ultimate comfort food trifecta
- Easy elegance: Fancy enough for date night, simple enough for a Tuesday
Ingredients for Garlic Butter Steak with Cheesy Alfredo Tortellini
Gathering the right ingredients makes all the difference here – trust me, I’ve learned the hard way that shortcuts just don’t deliver the same magic. Here’s what you’ll need to make this dreamy dish:
- 8 oz sirloin steak – about 1-inch thick (look for nice marbling)
- 2 tbsp butter – the real stuff, not margarine
- 2 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
- 9 oz cheese tortellini – refrigerated or frozen (my favorite is the three-cheese blend)
- 1 cup alfredo sauce – homemade or good-quality jarred (I won’t judge)
- 1/4 cup grated parmesan – freshly grated melts so much better
- 1 tbsp olive oil – for that perfect steak sear
- 1/2 tsp salt & 1/4 tsp black pepper – simple but essential
Pro tip: Let your steak sit out for 15 minutes before cooking – it makes such a difference in tenderness!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this one! Just grab these basics from your kitchen:
- Large skillet – Cast iron works magic for that perfect steak crust
- Medium pot – For cooking up those pillowy tortellini
- Tongs – My trusty steak-flipping sidekick
- Chef’s knife – For slicing that gorgeous steak later
That’s it! See? Told you this was easy. Now let’s get cooking!
How to Make Garlic Butter Steak with Cheesy Alfredo Tortellini
Alright, let’s dive into the good stuff! I promise this comes together so easily – just follow these simple steps and you’ll have a restaurant-quality meal in no time. The secret? Do everything in the right order while that steak rests – multitasking at its tastiest!
Cooking the Tortellini
First things first – get your tortellini going! Bring a pot of salted water to boil (tastes like the sea, my grandma always said). Drop in those little cheese pockets and cook exactly as the package says – usually 3-4 minutes for fresh, 6-7 for frozen. Drain them gently – don’t rinse! That starchy coating helps the sauce cling perfectly.
Preparing the Garlic Butter Steak
While the pasta cooks, pat your steak dry (key for a good sear!) and season both sides generously with salt and pepper. Heat olive oil in your skillet until it shimmers – test with a water droplet; if it sizzles, you’re ready. Sear the steak 3-4 minutes per side for medium-rare – don’t touch it! That crust needs uninterrupted time to form. When you flip, add butter and garlic to the pan. Now the magic – tilt the pan and spoon that garlic butter over the steak continuously for the last minute. Transfer to a plate and let it rest 5 minutes – this keeps all those delicious juices inside!
Assembling the Dish
While the steak rests, warm your alfredo sauce in the same pan (hello, extra flavor!) and toss with the drained tortellini. Slice your rested steak against the grain – see those beautiful pink layers? Pile the cheesy pasta on plates, top with steak slices, and shower with parmesan. Grab your fork – you’ve just made magic!
Tips for Perfect Garlic Butter Steak with Cheesy Alfredo Tortellini
After making this dish countless times (my friends keep requesting it!), I’ve learned a few tricks that take it from good to “oh my goodness” levels:
- Rest that steak! I know it’s tempting to slice right in, but those 5 minutes make all the difference in keeping it juicy.
- Watch your sauce thickness – if it gets too thick, stir in pasta water a tablespoon at a time until silky.
- Garlic lover? Double the garlic and add it in two batches – half while basting, half stirred into the alfredo.
- No sticking: Make sure your pan is hot-hot before adding steak, and don’t move it until ready to flip!
Trust me – these little things add up to one spectacular meal!
Variations for Garlic Butter Steak with Cheesy Alfredo Tortellini
One of my favorite things about this dish? How easily you can mix it up! Here are some delicious twists I’ve tried (and loved):
- Seafood swap: Use jumbo shrimp instead of steak – just cook them in that garlic butter until pink (about 2 minutes per side)
- Veggie boost: Stir a handful of fresh spinach into the alfredo sauce right before adding tortellini
- Mushroom magic: Sauté sliced mushrooms in the steak pan first, then remove before cooking the steak
- Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the alfredo
Honestly? The possibilities are endless – make it your own!
Serving Suggestions
Oh, let me tell you how I love to serve this beauty! A crusty garlic bread for mopping up that extra alfredo sauce is non-negotiable in my house. Toss together a simple arugula salad with lemon vinaigrette to cut through the richness – perfection on a plate!
Storage and Reheating
Okay, confession time – I rarely have leftovers because we gobble this up too fast! But if you do: store the steak and tortellini separately in airtight containers (they’ll keep better). When reheating, go low and slow – microwave the pasta at 50% power with a splash of milk to keep it creamy. For the steak? Quick pan reheat with a pat of butter to bring back that juiciness. Best eaten within 2 days for maximum deliciousness!
Nutritional Information
Here’s the scoop on what you’re enjoying – these values are per serving (about half the recipe) and based on the exact ingredients I use. Remember, nutrition facts can vary depending on your specific brands and measurements. It’s rich, it’s delicious, and honestly? Worth every single bite!
- Calories: 720
- Protein: 38g
- Carbs: 48g
- Fat: 42g
Pro tip: If you’re watching sodium, look for low-sodium alfredo sauce and go easy on the extra parmesan topping!
Frequently Asked Questions
I get asked about this recipe ALL the time – here are the questions that pop up most often (and my tried-and-true answers!):
Can I use frozen tortellini instead of fresh?
Absolutely! Just add an extra 2-3 minutes to the cooking time. I actually keep a bag of frozen tortellini in my freezer for last-minute cravings – it works like a charm. The key is to taste one for doneness before draining.
How do I adjust the steak doneness?
For medium-rare (my favorite!), stick with 3-4 minutes per side. Want it more done? Add 1 minute per side for medium, 2 for medium-well. And always use the finger test – a rare steak feels like your cheek, medium like your chin, well-done like your forehead.
My alfredo sauce thickened too much – help!
No worries! Just stir in a splash of the pasta cooking water or warm milk a tablespoon at a time until it’s silky again. I’ve saved many a sauce this way!
Can I make this ahead for company?
You bet! Cook everything separately, then gently reheat the tortellini in sauce while the rested steak gets a quick pan warm-up. The flavors actually deepen – my secret for stress-free entertaining!
Share Your Experience
Did you make this garlic butter steak with cheesy alfredo tortellini? I’d love to hear how it turned out! Leave a comment below or tag me in your photos – let’s swap kitchen stories!
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Dreamy 20-Minute Garlic Butter Steak with Cheesy Alfredo Tortellini
- Total Time: 20 mins
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A rich and flavorful dish combining juicy garlic butter steak with creamy cheesy alfredo tortellini.
Ingredients
- 8 oz sirloin steak
- 2 tbsp butter
- 2 cloves garlic, minced
- 9 oz cheese tortellini
- 1 cup alfredo sauce
- 1/4 cup grated parmesan
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook tortellini according to package instructions.
- Season steak with salt and pepper.
- Heat olive oil in a pan over medium-high heat.
- Sear steak for 3-4 minutes per side.
- Add butter and garlic to the pan, baste steak for 1 minute.
- Warm alfredo sauce in a separate pan.
- Toss cooked tortellini with alfredo sauce.
- Slice steak and serve over tortellini.
- Garnish with parmesan.
Notes
- Let steak rest 5 minutes before slicing.
- For extra flavor, add a pinch of red pepper flakes to the alfredo sauce.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/2 recipe
- Calories: 720
- Sugar: 3g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg
Keywords: steak, tortellini, alfredo, garlic butter