Some meals just stick with you, not because they’re complicated or fancy, but because they hit that sweet spot between cozy and indulgent. The first time I made steak bites with pasta was on a night when I didn’t feel like fussing with an elaborate dinner but still wanted something that felt special.
I had a pack of sirloin steak sitting in the fridge and some cheese tortellini I’d been saving for a “lazy night” meal. Instead of cooking them separately, I thought, why not just bring them together? A creamy Alfredo sauce seemed like the perfect bridge, and honestly, it was magic. The steak bites sizzled in the skillet until golden, then got tossed in garlic butter, while the tortellini soaked up that velvety sauce loaded with cream, cream cheese, mozzarella, and Parmesan.
Essential Elements and Equipment
To make this dish smoothly from start to finish, here are a few must-haves:
- Large skillet: You’ll need one for searing the steak bites and another (or the same cleaned one) for the Alfredo sauce. Cast iron works especially well for getting a golden crust on steak.
- Large pot: For boiling the cheese tortellini until tender.
- Whisk: Essential for blending cream cheese and shredded cheese into the Alfredo sauce.
- Sharp knife and cutting board: For cutting the steak into cubes and chopping garlic.
- Fresh parsley: For a garnish that adds both color and freshness.
- Simple pantry staples: Butter, olive oil, salt, pepper, and Cajun seasoning each add layers of flavor.
Having the right tools and ingredients prepped before you start makes this recipe not only easier but a lot more fun to cook.
What Makes This Recipe Work
- Steak bites, not steaks: By cutting sirloin into cubes, you get more surface area to sear, which means more flavor in every bite.
- Garlic butter finish: Tossing the steak in garlic butter at the end makes the bites glisten and adds richness without overpowering them.
- Cheese tortellini base: Using stuffed pasta elevates the Alfredo; every bite is cheesy on cheesy.
- Creamy, layered sauce: Cream cheese brings smoothness, mozzarella adds melt, and Parmesan sharpens the flavor.
- Quick cooking: The steak takes minutes to sear, and the sauce comes together while the tortellini boils. Dinner is on the table in under an hour.
- Balanced flavors: The bold, savory steak pairs perfectly with the creamy tortellini, making the dish indulgent but not overwhelming.
Together, these elements make the dish both comforting and impressive, perfect for family dinners or even entertaining guests.
Ingredients You’ll Need
- 1½ pounds sirloin steak (cut into bite-sized cubes)
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon salt
- Fresh parsley, chopped (for garnish)
For the Alfredo Tortellini:
- 1 (20-ounce) package cheese tortellini (fresh or refrigerated)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 4 ounces cream cheese (softened, cut into cubes)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until just tender. Drain and set aside while you prepare the sauce and steak.
Step 2: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer.
Step 3: Add the cream cheese and whisk until smooth. Stir in the mozzarella and Parmesan until the sauce thickens and turns glossy. Season with salt and pepper, then toss in the cooked tortellini so it’s fully coated. Reduce the heat to low to keep warm.
Step 4: Pat the steak cubes dry with paper towels to help them sear properly. Season generously with Cajun seasoning, salt, and black pepper.
Step 5: Heat another skillet over medium-high and add the olive oil. Sear the steak cubes in batches for 2–3 minutes per side until golden with crisp edges. Transfer to a plate as they finish..
Step 6: Reduce the heat to medium, then add the remaining butter to the skillet. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant. Return the steak bites to the pan and toss them in the garlic butter until evenly coated.
Step 7: Plate by scooping the creamy Alfredo tortellini on one side and the garlic butter steak bites on the other. Spoon over any extra pan sauce and garnish with parsley. Serve immediately.
Easy Variations to Try
One of my favorite things about this recipe is how versatile it is. Once you’ve mastered the base juicy garlic butter steak bites alongside creamy Alfredo tortellini, you can take it in so many directions depending on what you have in your fridge or pantry. Here are a few ideas to inspire you:
- Change up the protein: Sirloin works beautifully, but ribeye, New York strip, or even filet mignon will make this dish even more indulgent. If you want something lighter, chicken breast or shrimp tossed in Cajun seasoning are excellent swaps.
- Try a different pasta: Cheese tortellini is rich and filling, but you could use spinach tortellini for extra color or even ravioli stuffed with mushrooms or lobster for a fancier feel. Plain fettuccine or linguine will also work if you don’t have filled pasta on hand.
- Add vegetables: Toss in roasted broccoli, sautéed mushrooms, or wilted spinach to give the dish a little freshness. Sweet bell peppers or asparagus also add color and crunch.
- Play with seasoning: I love Cajun seasoning for the steak, but Italian seasoning or a sprinkle of smoked paprika can create a different flavor profile.
- Cheese variations: If mozzarella and Parmesan aren’t your favorites, try Gouda, provolone, or even pepper jack for a spicy twist.
The beauty of this dish is that it adapts easily. You can keep it simple on a busy night or elevate it with extra ingredients when you want to impress.
How to Serve
This is the kind of dinner that can stand proudly on its own, but a few thoughtful sides and pairings can make the meal even more special. Here’s how I like to serve it:
- Family-style platter: Place the creamy tortellini in the center of a big serving dish and arrange the garlic butter steak bites along the edges.
- With a fresh salad: A crisp green salad with cucumbers, cherry tomatoes, and a light vinaigrette is the perfect counterbalance to the richness of the Alfredo sauce.
- Bread for dipping: I never skip a side of garlic bread or a crusty baguette. The creamy Alfredo sauce is too good to waste, and bread is the best tool for wiping the plate clean.
- Vegetable sides: Roasted Brussels sprouts, green beans, or carrots roasted with olive oil and herbs all work beautifully. They add color and texture that round out the meal.
- Simple drinks: I like to keep it light, sparkling water with lemon, iced tea, or even lemonade. Anything crisp and refreshing will complement the richness of the dish.
This meal feels restaurant-worthy, so presenting it nicely makes it even more enjoyable. Even if it’s just a weeknight dinner, the little touches make it feel like an occasion.
Recipe Tips
Over time, I’ve learned a few tricks that really make this recipe shine. Here are my best tips so your Garlic Butter Steak Bites & Creamy Alfredo Tortellini come out perfect every time:
- Pat the steak dry: This is key for getting that golden sear. If the cubes are wet, they’ll steam instead of brown.
- Cook in batches: Don’t crowd the pan when searing the steak bites. Giving them space ensures they develop that beautiful crust.
- Season as you go: Taste both the steak and the Alfredo sauce before serving. A pinch more salt, pepper, or Cajun seasoning can make all the difference.
- Don’t rush the sauce: Let the cream and cheeses melt slowly together. This gives you a silky, glossy sauce that clings perfectly to the tortellini.
- Rest the steak: Just a few minutes of resting before tossing it in the garlic butter keeps it juicy.
- Reheating leftovers: If you have extras, add a splash of milk or cream to the pasta when reheating so the sauce stays creamy and doesn’t dry out.
These small steps may seem simple, but they really elevate the final dish.
Cooking Notes
- Use a heavy skillet, like cast iron, for the steak bites. It helps lock in flavor with a great sear.
- Fresh garlic makes a noticeable difference; it’s sharper and more fragrant than pre-minced garlic from a jar.
- Cheese melts best when brought to room temperature before adding to the sauce. Cold cheese can clump.
- If you like extra sauce, double the Alfredo portion. You’ll thank yourself when you’re mopping up the plate with bread.
- Always garnish before serving. A sprinkle of parsley or cracked black pepper makes the dish pop visually.
Nutritional Information
- Calories: 810 per serving
- Protein: 47g
- Fat: 48g
- Carbohydrates: 46g
- Fiber: 3g
- Sodium: 970mg
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
FAQs
Can I make this ahead of time?
Yes, but it’s best enjoyed fresh. If you do prepare it in advance, store the steak and pasta separately. Reheat the steak gently in a skillet and warm the pasta with a splash of cream to keep the sauce smooth.
What’s the best cut of beef to use?
Sirloin is affordable and flavorful, but ribeye or New York strip are excellent choices for extra tenderness. Even stew meat can work if you cut it small and cook it quickly to avoid toughness.
Can I use frozen tortellini?
Absolutely. Just boil it a little longer than fresh tortellini until tender. It works just as well in the Alfredo sauce.
How spicy is this dish?
It’s not overly spicy. Cajun seasoning adds more smoky depth than heat, but you can add red pepper flakes if you want an extra kick.
Can I substitute the cream cheese in the Alfredo?
Yes. Cream cheese adds richness and helps thicken the sauce, but if you don’t have any, you can use a little extra mozzarella or Parmesan. The sauce may be slightly less creamy, but it will still be delicious.
Conclusion
Garlic Butter Steak Bites & Creamy Alfredo Tortellini is one of those dinners that truly delivers on every level. It’s savory, rich, and cheesy in all the best ways, yet simple enough to pull together on a busy weeknight. The steak bites bring that bold, juicy flavor we all crave, while the Alfredo-coated tortellini adds the kind of creamy comfort that makes you want to go back for seconds.
What I love most about this dish is how it strikes the perfect balance between impressive and approachable. It looks like something you’d order at a restaurant, but it’s made right in your own kitchen with everyday ingredients. It’s versatile, too easy for weeknights, but special enough for when you want to wow your family or guests.
At the end of the day, this is more than just a recipe; it’s a meal that brings people together, makes dinner feel special, and reminds you how good homemade food can be.
Print
Garlic Butter Steak Bites & Creamy Alfredo Tortellini
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1½ pounds sirloin steak (cut into bite-sized cubes)
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon salt
- Fresh parsley, chopped (for garnish)
For the Alfredo Tortellini:
- 1 (20-ounce) package cheese tortellini (fresh or refrigerated)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 4 ounces cream cheese (softened, cut into cubes)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until just tender. Drain and set aside while you prepare the sauce and steak.
Step 2: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer.
Step 3: Add the cream cheese and whisk until smooth. Stir in the mozzarella and Parmesan until the sauce thickens and turns glossy. Season with salt and pepper, then toss in the cooked tortellini so it’s fully coated. Reduce the heat to low to keep warm.
Step 4: Pat the steak cubes dry with paper towels to help them sear properly. Season generously with Cajun seasoning, salt, and black pepper.
Step 5: Heat another skillet over medium-high and add the olive oil. Sear the steak cubes in batches for 2–3 minutes per side until golden with crisp edges. Transfer to a plate as they finish..
Step 6: Reduce the heat to medium, then add the remaining butter to the skillet. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant. Return the steak bites to the pan and toss them in the garlic butter until evenly coated.
Step 7: Plate by scooping the creamy Alfredo tortellini on one side and the garlic butter steak bites on the other. Spoon over any extra pan sauce and garnish with parsley. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 810
- Sodium: 970
- Fat: 48
- Carbohydrates: 46
- Protein: 47