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A gourmet serving of Garlic Butter Steak Bites with Cheese Tortellini in Alfredo Sauce presented in a shallow bowl as a decadent and creamy main course dish.

Garlic Butter Steak Bites with Cheese Tortellini in Alfredo Sauce

This one-pot wonder combines succulent, herb-seared steak bites with pillowy cheese tortellini in a luxurious, silky garlic-parmesan Alfredo sauce. It is the perfect restaurant-quality meal designed to minimize cleanup without sacrificing flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American-Italian Fusion
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Sirloin or Ribeye steak, cut into 1-inch bite-sized cubes
  • 2 tbsp unsalted butter for searing
  • 2 tbsp unsalted butter for sauce
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 18 oz refrigerated or frozen cheese tortellini
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1 tbsp vegetable oil
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • Optional: 1/4 tsp red pepper flakes
  • Optional: 1/2 cup pasta water if needed for consistency

Equipment

  • Large deep-sided skillet or Dutch oven
  • Sharp chef's knife
  • Cutting board
  • Tongs
  • Box grater
  • Measuring cups and spoons
  • Paper towels
  • Whisk or silicone spatula

Method
 

  1. Pat the steak cubes completely dry with paper towels and season generously with salt and pepper.
  2. Heat a large skillet over medium-high heat with a splash of vegetable oil and 1 tablespoon of butter.
  3. Sear the steak in batches to avoid crowding the pan, cooking until a golden-brown crust forms on all sides (about 2-3 minutes). Remove steak and set aside on a plate.
  4. In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic; sauté over medium heat until fragrant, about 30 seconds.
  5. Pour in the heavy cream and garlic powder, bringing to a gentle simmer.
  6. Add the cheese tortellini to the cream mixture. Simmer for 5-7 minutes, or until the pasta is tender and the sauce has begun to thicken.
  7. Stir in the freshly grated Parmesan cheese until melted and the sauce is velvety smooth.
  8. Return the seared steak bites and any accumulated juices back into the skillet.
  9. Toss everything gently to coat and heat through for 1 minute.
  10. Garnish with fresh chopped parsley and optional red pepper flakes before serving immediately.

Notes

To ensure the perfect texture, always grate your Parmesan from a block, as pre-shredded varieties contain anti-caking agents that can make the sauce grainy. If the sauce becomes too thick, stir in a splash of warm water or additional heavy cream to reach your desired consistency. For a nutritional boost, feel free to fold in two cups of fresh baby spinach during the final minute of cooking.