Garlic Butter Steak with Cheesy Alfredo Tortellini Recipe

If you are craving a meal that feels both indulgent and comforting, look no further than Garlic Butter Steak with Cheesy Alfredo Tortellini. This delicious recipe pairs a perfectly seared, juicy ribeye or sirloin steak with decadent, creamy tortellini smothered in a rich Alfredo sauce that comes alive with garlic butter goodness. The combination creates a wonderful harmony of textures and flavors that will leave you swooning and coming back for seconds. It’s a fantastic dish for treating yourself or impressing guests without any complicated cooking techniques.

Ingredients You’ll Need

The beauty of this Garlic Butter Steak with Cheesy Alfredo Tortellini lies in its straightforward, quality ingredients. Each one plays a crucial role in building the layers of flavor, from the tender steak to the rich, cheesy sauce that hugs the tortellini perfectly.

• 1 ribeye or sirloin steak (about 8-10 oz): Choose a nicely marbled cut for maximum juiciness and flavor when seared.
• Salt, to taste: Enhances and balances the natural flavors of the steak and sauce.
• Black pepper, to taste: Adds a subtle kick and depth to the meat and pasta.
• 2 tbsp olive oil: Ideal for getting a beautiful sear on the steak without burning the butter.
• 2 tbsp butter: Infuses the garlic and steak with luscious richness and aroma.
• 3 cloves garlic, minced: Delivers that essential garlicky punch that brightens the whole dish.
• 9 oz fresh or frozen cheese tortellini: Offers that delightful cheesy filling that pairs exquisitely with Alfredo sauce.
• 1 cup heavy cream: Creates the creamy base of the Alfredo sauce for smooth indulgence.
• 1/4 cup milk: Lightens the sauce just enough while keeping the velvety texture.
• 1/2 cup grated Parmesan cheese: Adds salty, nutty depth to the cheesy sauce.
• Salt and pepper, to taste: Balances and seasons the sauce beautifully.
• 2 tbsp fresh parsley, chopped: Brings a pop of color and fresh herbal brightness to finish the dish.

How to Make Garlic Butter Steak with Cheesy Alfredo Tortellini

Step 1: Prepare and Season the Steak

Start by patting your ribeye or sirloin steak dry with paper towels—this step is key to getting a fantastic sear. Generously season both sides of the steak with salt and black pepper. This simple seasoning brings out the natural meaty flavor, creating that irresistible crust when cooked.

Step 2: Sear the Steak in Garlic Butter

Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering. Place the steak in the pan and sear for about 3-4 minutes per side, depending on thickness and your preferred doneness. In the last minute, add 2 tablespoons of butter and the minced garlic, continuously spooning the melted garlic butter over the steak for an extra boost of flavor and moisture.

Step 3: Rest the Steak

Once cooked to your liking, transfer the steak to a cutting board and let it rest for 5-7 minutes. Resting allows the juices to redistribute through the meat, ensuring every bite is tender and juicy.

Step 4: Cook the Cheese Tortellini

While the steak rests, cook the tortellini according to the package instructions until al dente. Drain and set aside, reserving a little pasta water for the sauce if needed.

Step 5: Prepare the Cheesy Alfredo Sauce

In the same skillet used for the steak, reduce heat to medium and add the heavy cream and milk. Bring the mixture to a gentle simmer, stirring often. Gradually whisk in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If the sauce thickens too much, stir in a bit of reserved pasta water for a silkier consistency.

Step 6: Combine Tortellini and Sauce

Add the cooked tortellini to the skillet with the Alfredo sauce, tossing gently to coat every piece in that luscious, cheesy goodness. Warm through for a minute or two, allowing the tortellini to soak up all the flavor.

Step 7: Slice and Serve Steak

Slice the rested steak against the grain into thin strips and arrange over or beside the creamy tortellini. Sprinkle fresh chopped parsley on top to brighten the presentation and flavor.

How to Serve Garlic Butter Steak with Cheesy Alfredo Tortellini

Garnishes

A sprinkle of fresh parsley is a classic and simple way to add a burst of color and a mild herbal note that complements both the steak and creamy tortellini remarkably well. For a little extra flair, consider a pinch of crushed red pepper flakes or a drizzle of good quality olive oil.

Side Dishes

This dish is rich and filling on its own, so light, fresh sides work best. A crisp green salad with a tangy vinaigrette or some roasted asparagus with lemon zest provide a refreshing contrast. Garlic bread would be a fantastic carb companion if you want to double down on comfort food vibes.

Creative Ways to Present

For dinner parties, hang the sliced steak over a mound of tortellini on elegant plates, finishing each with a generous swirl of Alfredo sauce and a parsley garnish. Or serve the tortellini in shallow bowls, topped with steak strips arranged like a fan, for a rustic yet refined look.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of the Garlic Butter Steak with Cheesy Alfredo Tortellini, store them in an airtight container in the refrigerator for up to 3 days. Keep the steak and tortellini together for convenience, as the sauce seals in moisture and flavor.

Freezing

While freezing is possible, it’s best to freeze the steak and tortellini separately for quality reasons. Place each in airtight freezer bags, removing as much air as possible. Freeze for up to 2 months. To enjoy later, thaw in the fridge overnight before reheating gently.

Reheating

Reheat leftovers gently on the stovetop over low heat or in the microwave on medium power to avoid drying out the steak and curdling the Alfredo sauce. Adding a splash of milk or cream helps restore the sauce’s creaminess during reheating.

FAQs

Can I use other types of steak for this recipe?

Absolutely! While ribeye or sirloin are ideal for their flavor and tenderness, you can use filet mignon, strip steak, or even flank steak. Just adjust cooking times based on thickness and cut to ensure perfect doneness.

Is fresh or frozen tortellini better for this dish?

Fresh tortellini has a wonderful tender texture but frozen works equally well and is often more convenient. Just follow cooking instructions carefully so it remains al dente and doesn’t get mushy.

Can I make a lighter version of the Alfredo sauce?

Yes, you can substitute half-and-half or milk completely for heavy cream, but keep in mind the sauce will be less rich and creamy. Adding a little flour or cornstarch can help thicken it up without losing too much flavor.

What wine pairs well with Garlic Butter Steak with Cheesy Alfredo Tortellini?

A full-bodied red like Cabernet Sauvignon or Merlot complements the steak’s savory richness, while a buttery Chardonnay pairs beautifully with the creamy Alfredo sauce. Choose based on your mood!

Can I prepare the sauce ahead of time?

Yes, you can make the Alfredo sauce up to a day ahead and reheat it gently before combining with the tortellini. Just whisk in a bit of cream or milk when reheating to refresh its texture.

Final Thoughts

You really cannot go wrong with Garlic Butter Steak with Cheesy Alfredo Tortellini when you crave a meal that feels like a loving hug on a plate. From the savory steak kissed by garlic butter to that irresistibly creamy, cheesy pasta, every bite brings comfort and joy. I hope this recipe inspires you to roll up your sleeves, get cooking, and share something truly special with those you care about.

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