When I think back to the weeknight dinners that stand out most, this recipe is always at the top of my list. It has that balance we’re all chasing, special enough to feel indulgent, yet simple enough to make on a Tuesday night without stress. I remember the first time I tried making steak bites this way. My husband had just walked in after a long day, and I wanted to cook something hearty but still comforting. I didn’t feel like tackling a full steak dinner, but I had a ribeye in the fridge and cheese tortellini in the pantry. The idea practically made itself.
What surprised me was how quickly it came together. The steak seared beautifully, the garlic butter filled the kitchen with its cozy aroma, and the tortellini turned velvety once coated in mozzarella cream sauce. From the first bite, we all knew it was going straight into the dinner rotation.
Essential Elements and Equipment
To make this recipe as smooth as possible, a few tools and ingredients are worth having ready before you start:
- Heavy skillet or cast-iron pan: This helps achieve that golden crust on your steak bites.
- Large pot: For boiling the tortellini quickly and evenly.
- Whisk: Useful for creating a smooth cheese sauce without lumps.
- Sharp knife: To cut the steak into neat bite-size cubes.
- Cheese grater: Freshly grated Parmesan and mozzarella melt better than pre-shredded.
These items may sound basic, but they make a world of difference. The right skillet gives you a sear that locks in flavor, and a whisk ensures your sauce stays creamy instead of clumpy.
What Makes This Recipe Work
Here’s why this dish comes together so beautifully every time:
- Garlic butter magic: Garlic and butter are a timeless duo, but here they elevate the steak bites into something unforgettable. The butter adds richness, while the garlic gives depth.
- Quick sear for tenderness: By searing the steak cubes at high heat, you lock in juices while keeping the interior tender. No overcooked steak here.
- Mozzarella cream sauce: Combining mozzarella, Parmesan, cream cheese, and heavy cream makes a sauce that clings perfectly to the tortellini. It’s rich, but not overly heavy.
- Tortellini as the base: Cheese-filled pasta provides both texture and flavor. It’s far more indulgent than plain noodles, making the dish feel complete.
- Seasoning balance: Smoked paprika and Cajun seasoning bring smoky, spicy notes that contrast beautifully with the creamy sauce.
- Two-pan approach: Cooking the steak and pasta separately means each element keeps its best qualities. The steak stays crisp on the outside, and the pasta remains creamy.
When these components come together, every bite feels layered with flavor: savory steak, creamy pasta, and just the right touch of garlic and spice.
Ingredients You’ll Need
- 1½ lbs sirloin or ribeye steak, cut into bite-sized cubes
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Mozzarella Cream Tortellini
- 12 oz cheese tortellini
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup whole milk
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 oz cream cheese, softened
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Preparation
Step 1: Bring a large pot of salted water to a boil. Add the tortellini and cook until just tender, usually 3–4 minutes if fresh or according to package directions if frozen. Reserve about ½ cup of the pasta water, then drain and set aside.
Step 2: Pat the steak cubes dry with a paper towel so they sear properly. Sprinkle generously with Cajun seasoning, smoked paprika, salt, and black pepper. Toss to coat evenly.
Step 3: Heat olive oil in a heavy skillet over medium-high heat. Add the steak cubes in a single layer, avoiding crowding the pan so they brown instead of steaming. Sear for about 2 minutes per side until golden brown.
Step 4: Reduce the heat to medium and add 2 tablespoons of butter along with half the minced garlic. Stir the steak in the butter as it melts, spooning it over the top of the bites. Let it cook for another 1–2 minutes, then remove the steak from the pan and cover loosely to keep warm.
Step 5: In a separate large skillet, melt 2 tablespoons of butter over medium heat. Add the remaining garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and milk, whisking gently to combine.
Step 6: Stir in the softened cream cheese until smooth. Gradually add the mozzarella and Parmesan, stirring constantly until the sauce thickens. Sprinkle in Italian seasoning, red pepper flakes if using, plus a pinch of salt and pepper. If the sauce feels too thick, splash in a bit of the reserved pasta water.
Step 7: Add the cooked tortellini to the sauce, tossing until every piece is coated. Let it simmer on low heat for 1–2 minutes so the flavors come together.
Step 8: Spoon the creamy tortellini onto plates, arrange the garlic butter steak bites alongside, and drizzle any leftover pan juices over the steak. Finish with a sprinkle of fresh parsley.
Easy Variations to Try
This recipe is delicious as written, but it also leaves room for fun adjustments depending on your taste or dietary needs:
- Protein swap: Try chicken breast cubes, shrimp, or even tofu if you want a lighter or different option.
- Cheese variations: Substitute mozzarella with provolone or fontina for a slightly different cheesy profile.
- Make it spicier: Add extra red pepper flakes or a dash of cayenne if you love more heat.
- Lighter version: Use half-and-half instead of heavy cream, or replace some of the cream cheese with Greek yogurt for a tangier, lower-fat option.
- Add vegetables: Toss in sautéed spinach, mushrooms, or roasted bell peppers for color and nutrition.
- Gluten-free: Look for gluten-free tortellini or use another type of gluten-free pasta.
How to Serve
One of the things I love most about this recipe is how versatile it feels when it comes time to serve. You can plate it individually for a sit-down dinner or serve it family-style in a large dish where everyone helps themselves.
- With bread: A warm loaf of garlic bread or a crusty baguette pairs beautifully. The bread is perfect for swiping up extra cream sauce.
- Fresh vegetables: A crisp side salad with cucumbers, tomatoes, and a light vinaigrette balances the richness of the dish. Steamed broccoli or roasted asparagus also make great sides.
- Lighter touches: If you want to cut through the creaminess, a side of roasted carrots or green beans adds freshness and color.
- Family-style touches: For gatherings, I like to sprinkle extra mozzarella over the tortellini and broil it for a few minutes. It creates a bubbly, golden top that looks impressive on the table.
When it comes to beverages, keep it simple. Sparkling water with lemon or a tall glass of iced tea make the meal feel refreshing and complete without overpowering the flavors.
Recipe Tips
Over time, I’ve learned a few little tricks that help make this dish turn out perfectly every time. These are the kind of practical tips that save you from frustration in the kitchen and make cooking more enjoyable:
- Dry your steak well: Moisture prevents browning. Pat the steak thoroughly with paper towels before seasoning to get that crisp, golden sear.
- Don’t overcrowd the pan: Work in batches if necessary. Giving each cube space helps them caramelize instead of steaming.
- Use room temperature cream cheese: Cold cream cheese can clump in the sauce. Let it soften on the counter before you start cooking.
- Reserve pasta water: This is liquid gold. It’s starchy and helps thin the sauce without watering it down.
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly grated melts creamier and gives the sauce a better texture.
- Adjust spice to taste: Cajun seasoning and red pepper flakes bring heat. Start small and add more once you taste.
These tips are simple but make all the difference in creating a dish that feels polished and restaurant-quality while still being easy for home cooks.
Cooking Notes
Here are a few quick reminders to keep in mind while you’re cooking:
- Cook the pasta just to al dente since it will finish in the sauce.
- Use a heavy skillet, like cast iron, for the best steak sear.
- Taste the sauce before adding salt, since Parmesan and Cajun seasoning already add plenty.
- Let the tortellini sit in the sauce for a minute or two before serving to absorb flavor.
- Garnish generously with parsley for freshness and a pop of color.
Following these notes helps prevent common pitfalls and ensures that your dish turns out beautifully every time.
Nutritional Information
Approximate per serving (makes 4 servings):
- Calories: 870
- Protein: 48g
- Carbohydrates: 48g
- Fat: 55g
- Fiber: 3g
- Sodium: 760mg
- Sugar: 5g
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
FAQs
Can I make this recipe ahead of time?
You can prep the steak by cutting and seasoning it a few hours in advance. Store it in the fridge until you’re ready to cook. The sauce is best made fresh, but you can cook the tortellini ahead and toss with a bit of olive oil to prevent sticking.
Can I use a different cut of beef?
Yes, ribeye and sirloin are ideal, but you can use strip steak or tenderloin. Even stew meat works in a pinch, though it won’t be quite as tender. Just avoid very lean cuts like round steak since they can turn tough when seared quickly.
Can I freeze leftovers?
Cream-based sauces don’t freeze well, as they can separate once reheated. If you want to save some, store in the fridge for up to 3 days and reheat gently on the stove with a splash of milk or cream.
What can I do if my sauce gets too thick?
Simply add a little reserved pasta water or extra milk. Stir gently until the sauce loosens and coats the pasta smoothly again.
Conclusion
Garlic Butter Steak Bites with Mozzarella Cream Tortellini is one of those recipes that feels indulgent yet accessible, rich yet balanced, and comforting without being complicated. Every element plays its part: the juicy steak cubes, the silky garlic butter, and the luscious, cheesy pasta that brings it all together. It’s the kind of dinner that turns an ordinary evening into something memorable, whether you’re cooking for family, friends, or just yourself after a long day.
If you’re looking for a new go-to meal that delivers both flavor and comfort, I can’t recommend this one enough. Try it once, and you’ll see why it has a permanent spot on my family’s dinner rotation.
Print
Garlic Butter Steak Bites with Mozzarella Cream Tortellini
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1½ lbs sirloin or ribeye steak, cut into bite-sized cubes
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Mozzarella Cream Tortellini
- 12 oz cheese tortellini
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup whole milk
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 oz cream cheese, softened
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the tortellini and cook until just tender, usually 3–4 minutes if fresh or according to package directions if frozen. Reserve about ½ cup of the pasta water, then drain and set aside.
Step 2: Pat the steak cubes dry with a paper towel so they sear properly. Sprinkle generously with Cajun seasoning, smoked paprika, salt, and black pepper. Toss to coat evenly.
Step 3: Heat olive oil in a heavy skillet over medium-high heat. Add the steak cubes in a single layer, avoiding crowding the pan so they brown instead of steaming. Sear for about 2 minutes per side until golden brown.
Step 4: Reduce the heat to medium and add 2 tablespoons of butter along with half the minced garlic. Stir the steak in the butter as it melts, spooning it over the top of the bites. Let it cook for another 1–2 minutes, then remove the steak from the pan and cover loosely to keep warm.
Step 5: In a separate large skillet, melt 2 tablespoons of butter over medium heat. Add the remaining garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and milk, whisking gently to combine.
Step 6: Stir in the softened cream cheese until smooth. Gradually add the mozzarella and Parmesan, stirring constantly until the sauce thickens. Sprinkle in Italian seasoning, red pepper flakes if using, plus a pinch of salt and pepper. If the sauce feels too thick, splash in a bit of the reserved pasta water.
Step 7: Add the cooked tortellini to the sauce, tossing until every piece is coated. Let it simmer on low heat for 1–2 minutes so the flavors come together.
Step 8: Spoon the creamy tortellini onto plates, arrange the garlic butter steak bites alongside, and drizzle any leftover pan juices over the steak. Finish with a sprinkle of fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 870
- Sodium: 760
- Fat: 55
- Protein: 48