Description
A decadent and satisfying dish featuring tender garlic butter steak bites paired with rich, creamy Alfredo tortellini. This quick and flavorful recipe combines perfectly seared steak cubes coated in a fragrant garlic butter sauce with cheesy tortellini smothered in a classic Alfredo cream sauce, making it an ideal meal for those who crave indulgent comfort food with minimal fuss.
Ingredients
Scale
Garlic Butter Steak Bites
- 1 lb sirloin or ribeye steak, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme or dried thyme
- Salt and pepper, to taste
Creamy Alfredo Tortellini
- 1 (9 oz) package refrigerated cheese tortellini
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the steak bites: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steak bites and cook for 3-4 minutes, turning occasionally, until the steak is browned on all sides and cooked to your desired doneness (medium-rare is about 130°F, medium is 140°F).
- Set steak aside: Remove the steak from the skillet and set aside to rest while you prepare the sauce and pasta.
- Make the garlic butter sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and thyme, cooking for 1-2 minutes until fragrant and golden.
- Toss steak in garlic butter: Return the steak to the skillet, toss to coat in the garlic butter, and cook for another 2-3 minutes to meld flavors. Season with salt and pepper to taste. Remove from heat and set aside for serving.
- Cook the tortellini: While the steak cooks, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions (usually 2-4 minutes). Drain and set aside.
- Prepare the Alfredo sauce: In a separate saucepan, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
- Simmer cream and cheese: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and ground nutmeg. Let the sauce simmer for 2-3 minutes, whisking occasionally, until slightly thickened.
- Season the Alfredo sauce: Add salt and pepper to taste, adjusting seasoning as needed.
- Combine tortellini and sauce: Add the drained tortellini to the Alfredo sauce, gently stirring to coat the pasta thoroughly in the creamy sauce.
- Serve and garnish: Plate the creamy Alfredo tortellini and top with the garlic butter steak bites. Garnish with fresh chopped parsley if desired, then serve immediately and enjoy.
Notes
- Use a high-quality cut of steak like sirloin or ribeye for the best flavor and tenderness.
- Be careful not to overcook the steak to maintain juicy bites; medium-rare to medium is ideal.
- Fresh thyme enhances the garlic butter sauce but dried thyme works well as a substitute.
- Shredded Parmesan cheese will not melt as smoothly as grated cheese, so be sure to grate your own if possible.
- To make this dish gluten free, substitute tortellini with gluten-free pasta or gnocchi.
- Fresh parsley adds color and a fresh herbal note as a garnish but is optional.
