This Cajun Garlic Butter Steak paired with Cheesy Alfredo Tortellini is exactly what you need. Imagine juicy, perfectly seared steak coated in smoky Cajun spices, resting on a bed of rich, cheesy Alfredo tortellini. It’s a hearty, indulgent dish that feels restaurant-worthy but comes together easily at home.
I first made this on a hectic weeknight when I wanted something comforting but elevated. The spicy crust on the steak with that garlicky butter basting was unforgettable, and when paired with cheesy, creamy tortellini, it hit every note. Since then, it’s become a regular in my kitchen, perfect for family dinners and casual get-togethers alike. It looks impressive, but it’s surprisingly easy to make.
Essential Elements and Equipment
To make this Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini turn out perfectly, having the right tools really helps things go smoothly in the kitchen. Here’s what you’ll want nearby:
- A large, heavy skillet or cast iron pan is key for getting a beautiful sear on the steaks and building flavor in the garlic butter without burning. Cast iron holds heat well and delivers that perfect crust.
- A large pot is essential for boiling the tortellini. Make sure it’s roomy enough for the pasta to move freely and cook evenly without sticking together.
- Tongs or a sturdy spatula help with flipping the steaks and tossing the tortellini in the creamy Alfredo sauce without tearing them.
- A sharp knife is a must for slicing the steak cleanly once it’s rested. Cutting against the grain will keep each bite tender.
- Measuring spoons and cups ensure your seasonings, cheeses, and liquids stay balanced, because with bold flavors, precision matters.
Having these simple tools on hand makes the cooking process easier, more efficient, and ultimately more enjoyable.
What Makes This Recipe Work
This dish stands out because it strikes the perfect balance between bold, spicy flavor and creamy, comforting texture. Several elements come together to make that happen.
- The steak: It starts with a generous seasoning of Cajun spices and smoked paprika, which builds a smoky, slightly spicy crust during the sear. Finishing it in garlic butter adds richness and an irresistible aroma that fills your kitchen with anticipation.
- The Alfredo sauce: Made with butter, heavy cream, Parmesan, and mozzarella, this sauce is smooth and indulgent. It clings to every bite of tortellini, wrapping the cheesy pasta in velvety goodness. Minced garlic adds just the right amount of depth without overpowering, and a pinch of cayenne gives the sauce a subtle, balanced heat.
- The tortellini: Using fresh or refrigerated cheese tortellini keeps this dish quick and flavorful. The pasta cooks fast and holds its shape, and the cheese filling adds a delicious creamy layer that complements the richness of the sauce.
The result? A comforting, flavor-packed meal that’s impressive enough for guests but simple enough for a weeknight. Every bite offers a little contrast of spicy steak, buttery garlic, creamy sauce, and cheesy pasta, all working together to create a satisfying and memorable dish.
Ingredients You’ll Need
- 2 ribeye or sirloin steaks (about 1 inch thick)
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 4 tbsp butter, divided
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and black pepper, to taste
For the Alfredo Tortellini:
- 18 oz cheese tortellini (fresh or refrigerated)
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- ¼ tsp cayenne pepper (optional)
- Fresh parsley, chopped (for garnish)
Preparation
Step 1: Pat steaks dry with paper towels. Rub both sides generously with Cajun seasoning, salt, pepper, and smoked paprika to form a flavorful crust.
Step 2: Heat olive oil in a skillet over medium-high heat. Once hot, sear the steaks for 3–4 minutes per side, adjusting for your preferred doneness. In the last minute, add 2 tablespoons of butter and minced garlic. Tilt the pan and spoon the garlic butter over the steaks. Transfer to a plate and let rest for 5 minutes.
Step 3: Meanwhile, boil a pot of salted water. Add tortellini and cook according to package directions until al dente. Drain and set aside.
Step 4: In the same skillet used for the steaks, melt the remaining 2 tablespoons of butter over medium heat. Sauté garlic for 1–2 minutes until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and mozzarella, cooking until the sauce is smooth and creamy. Season with salt, pepper, and cayenne if using.
Step 5: Add cooked tortellini to the sauce and toss gently to coat. Let it simmer for a minute or two to absorb the flavor.
Step 6: Slice the rested steak into strips. Plate over the Alfredo tortellini, then garnish with chopped parsley. Serve warm and enjoy every bold, cheesy bite.
Easy Variations to Try
This recipe is easy to customize, depending on what you have or how you like to eat:
- Use a different cut: Flank steak, NY strip, or even boneless chicken breasts work well with the same Cajun seasoning and garlic butter. Just adjust the cook time to avoid overcooking.
- Make it vegetarian: Swap the steak for sautéed mushrooms, roasted cauliflower, or a meatless alternative. Use vegetable broth if you’re lightening the sauce.
- Change the pasta: Tortellini is delicious here, but penne, bowtie, or fettuccine also hold the sauce well.
- Add more veggies: Try tossing in spinach, roasted red peppers, or asparagus tips. Even frozen peas work great for a quick boost of flavor and color.
- Add heat: For spice lovers, bump up the cayenne or stir in some red pepper flakes or hot sauce to the Alfredo.
- Lighter option: Use half-and-half instead of heavy cream and reduce the butter slightly. You’ll still get creamy results with a bit less richness.
This dish is super forgiving, so feel free to get creative with what you have on hand!
How to Serve
This Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini is rich and full of flavor, so pairing it thoughtfully makes the meal even better.
- Lighten it up with salad: A simple green salad dressed with lemon juice or a tangy vinaigrette complements the richness perfectly, cutting through the creamy sauce. Consider mixed greens, arugula, or baby spinach tossed with a touch of olive oil and fresh lemon.
- Add some crunch: Garlic bread or soft, warm dinner rolls are perfect to mop up any leftover sauce on the plate. The garlic and buttery flavors echo the main dish and round out the meal.
- Fresh veggies: Roasted or steamed green beans, broccoli, or asparagus add a nice crunchy texture and a fresh bite, balancing the indulgence of the pasta and steak.
- Herb garnish: Sprinkle freshly chopped parsley or basil over the top just before serving. It brightens the dish visually and adds a subtle fresh flavor that complements the creamy, cheesy sauce.
Recipe Tips
- Dry your steaks before seasoning. Moisture prevents a good sear; patting them dry ensures a crisp, flavorful crust.
- Rest the steak after cooking. Five minutes is enough to keep juices inside and the texture tender.
- Use fresh garlic. It delivers a stronger, cleaner flavor in both the garlic butter and Alfredo sauce.
- Melt cheese slowly. Keep the heat low when adding cheese to avoid clumping or breaking the sauce.
- Save some pasta water. Use it to thin the sauce if it gets too thick without diluting the flavor.
- Reheat gently. Leftovers are best warmed on the stovetop with a splash of cream or broth; skip the microwave.
Cooking Note
- Use cast iron or heavy-bottom pans. They hold heat evenly and give the steak a proper sear.
- Don’t overcrowd the pan. Space allows for browning in a crowded pan; meat steams instead of sears.
- Simmer, don’t boil. Alfredo sauce should be gently heated. Boiling can ruin its texture.
- Wait to season. Cajun spice and cheeses have a salty taste the sauce before adding more salt.
- Slice the steak against the grain. This makes each bite more tender and easier to chew.
Nutritional Information (per serving)
- Calories: Approximately 650
- Protein: 45g
- Sodium: 800mg
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
FAQs
Q1: How do I know when my steak is cooked just right?
Use a meat thermometer to check for doneness. For medium-rare, aim for about 135°F internal temperature. Cooking times vary based on thickness, but generally 3-4 minutes per side works well for 1-inch steaks.
Q2: Can I use frozen tortellini instead of fresh?
Yes! Just add a minute or two to the boiling time and drain well before adding to the sauce.
Q3: What’s the best way to store and reheat leftovers?
Store leftovers in airtight containers in the fridge. Reheat gently on the stove with a splash of cream or broth to keep the sauce creamy. Microwaving can sometimes dry out the steak and separate the sauce.
Conclusion
This Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini is one of those meals that feels special but comes together quickly enough for any weeknight. The bold Cajun spices and garlic butter on the steak perfectly complement the rich, creamy Alfredo sauce coating tender tortellini, creating a meal that’s both comforting and impressive.
Whether you’re cooking for your family, entertaining friends, or treating yourself after a busy day, this recipe strikes the perfect balance between ease and indulgence. It’s a dish that brings flavor and warmth to the table without demanding hours in the kitchen.
The best part is how versatile it is; feel free to customize the level of spice, swap proteins, or add veggies to make it your own. Once you try it, this recipe will quickly become a go-to for satisfying, flavorful dinners.
So grab your skillet and pasta pot, and make this delicious, creamy Cajun steak and tortellini dish your next meal; you won’t regret it!
Print
Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 2 ribeye or sirloin steaks (about 1 inch thick)
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 4 tbsp butter, divided
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and black pepper, to taste
For the Alfredo Tortellini:
- 18 oz cheese tortellini (fresh or refrigerated)
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- ¼ tsp cayenne pepper (optional)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Pat steaks dry with paper towels. Rub both sides generously with Cajun seasoning, salt, pepper, and smoked paprika to form a flavorful crust.
Step 2: Heat olive oil in a skillet over medium-high heat. Once hot, sear the steaks for 3–4 minutes per side, adjusting for your preferred doneness. In the last minute, add 2 tablespoons of butter and minced garlic. Tilt the pan and spoon the garlic butter over the steaks. Transfer to a plate and let rest for 5 minutes.
Step 3: Meanwhile, boil a pot of salted water. Add tortellini and cook according to package directions until al dente. Drain and set aside.
Step 4: In the same skillet used for the steaks, melt the remaining 2 tablespoons of butter over medium heat. Sauté garlic for 1–2 minutes until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and mozzarella, cooking until the sauce is smooth and creamy. Season with salt, pepper, and cayenne if using.
Step 5: Add cooked tortellini to the sauce and toss gently to coat. Let it simmer for a minute or two to absorb the flavor.
Step 6: Slice the rested steak into strips. Plate over the Alfredo tortellini, then garnish with chopped parsley. Serve warm and enjoy every bold, cheesy bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 650
- Sodium: 800
- Protein: 45