Garlic Butter Steak with Cheesy Alfredo Tortellini sounds fancy, but honestly, it’s one of those dishes that makes you look like a culinary genius without breaking a sweat. I’ve been making variations of this for years, ever since I realized you could have steakhouse quality at home on a weeknight.
The first time I served this, the sizzle of butter hitting the hot pan filled my kitchen with that unmistakable garlic aroma that makes everyone come running. My husband walked in, took one look at the golden-crusted steak next to those plump tortellini swimming in creamy sauce, and declared it “special occasion food.” But here’s the secret: it took me less than half an hour, and I used ingredients from my regular grocery run. The combination of tender, garlicky steak with those pillowy cheese-filled pasta pockets creates a harmony of flavors that feels indulgent while being surprisingly straightforward. Your kitchen’s about to smell incredible.
The Secret Behind This Dinner Party Favorite
There’s something magical about pairing perfectly seared steak with creamy pasta, and this recipe proves you don’t need culinary school to pull it off. The techniques are simple, but the results always impress.
- Ready in under 30 minutes, making it perfect for those nights when you want something special but don’t have hours to spend in the kitchen
- Creates restaurant-quality flavor with the classic combination of garlic butter and rich Alfredo sauce that rivals any steakhouse
- Uses simple ingredients that come together quickly: ribeye or sirloin, cheese tortellini, and pantry staples you probably already have
- Delivers satisfying richness with tender steak and creamy sauce-coated pasta that creates the ultimate comfort food experience
- Impresses without stress, looking gourmet enough for guests while being beginner-friendly enough for any home cook
Key Players in This Recipe
Ribeye or sirloin steak serves as the star protein, and I always choose a cut that’s about 8-10 ounces with good marbling for maximum flavor. The fat content keeps the meat juicy and tender even for less experienced cooks.
Cheese tortellini brings those pillowy pockets of cheesy goodness that soak up the Alfredo sauce beautifully. In my kitchen, I prefer fresh tortellini when available, though frozen works wonderfully and cooks up just as tender.
Heavy cream creates the luxurious base for the Alfredo sauce, giving it that velvety texture that coats every piece of pasta. The richness balances perfectly with the savory steak.
Parmesan cheese adds nutty, salty depth to the Alfredo sauce while helping it thicken to the perfect consistency. I’ve found that freshly grated Parmesan melts smoother than pre-grated varieties.
Fresh garlic appears twice in this Garlic Butter Steak with Cheesy Alfredo Tortellini: once for the steak and once implied in the overall flavor profile. Those minced cloves transform butter into something magical.
Butter enriches both the steak and creates the foundation for that gorgeous garlic butter that gets drizzled over the sliced meat. Real butter makes all the difference here, don’t substitute.
How to Make Garlic Butter Steak with Cheesy Alfredo Tortellini
Step 1. Betty always starts by bringing a large pot of salted water to a rolling boil for the tortellini. Getting this going first means everything finishes at the same time.
Step 2. While the water heats, pat your steak completely dry with paper towels, then season both sides generously with salt and black pepper. I’ve learned that room-temperature steak cooks more evenly, so let it sit out for 20 minutes if you remember.
Step 3. Add the cheese tortellini to your boiling water and cook according to package directions until al dente, usually 3-5 minutes for fresh or 7-9 for frozen. Drain well and reserve 1 cup of that starchy pasta water for adjusting sauce consistency.
Step 4. In a skillet over medium-high heat, add olive oil until it shimmers. That’s your signal it’s hot enough. Place the steak in the pan and cook for 3-4 minutes per side for medium-rare, adjusting time based on thickness.
Step 5. After removing the steak from the pan, tent it loosely with foil to rest while you make the garlic butter. Through trial and error, I learned this resting period keeps all those juices locked inside.
Step 6. Reduce heat to medium, add butter to the same pan used for steak, and once melted, stir in minced garlic. My family prefers when I cook the garlic for just 30 seconds until fragrant. Any longer and it can turn bitter.
Step 7. In a separate saucepan, combine heavy cream, milk, and grated Parmesan over medium heat, stirring continuously until the cheese melts and the sauce thickens slightly, about 5 minutes. Season with salt and pepper to taste.
Step 8. Gently toss the cooked tortellini in the Alfredo sauce to coat every piece evenly. If the sauce seems too thick, add reserved pasta water a splash at a time until you reach the perfect creamy consistency.
Step 9. Slice the rested steak thinly against the grain, drizzle with the garlic butter from the pan, then plate alongside the cheesy Alfredo tortellini. Sprinkle with chopped fresh parsley and serve immediately for the best experience.
Making the Most of Leftovers
Store leftover steak and tortellini separately in airtight containers in the refrigerator for up to three days. I typically keep them apart because the steak stays more tender and the pasta doesn’t absorb too much sauce, which can make it overly soft. Glass or BPA-free plastic containers work equally well for this purpose.
For longer storage, you can freeze the steak and tortellini separately in freezer-safe bags for up to two months. However, cream-based sauces sometimes separate when frozen and reheated, so I recommend making fresh Alfredo sauce when you’re ready to enjoy your frozen portions.
When reheating, I’ve found the best approach is gentle stovetop warming over low heat with a splash of milk or cream added to the tortellini. This revives the sauce’s creamy texture without making it oily or grainy. For the steak, reheat it briefly. Overheating toughens the meat and diminishes that perfect texture you worked to achieve.
Sides That Shine
Baby arugula salad with lemon vinaigrette provides a peppery, refreshing contrast to the rich Garlic Butter Steak with Cheesy Alfredo Tortellini, cutting through the cream and butter beautifully.
Roasted asparagus brings earthy, slightly sweet notes that complement both the steak and pasta while adding elegant color to your plate.
Fresh basil for garnish adds aromatic brightness and a pop of color that makes the dish look even more restaurant-worthy.
Extra Parmesan cheese on the table lets everyone adjust the cheesy factor to their preference. Some like it extra savory.
Cracked black pepper freshly ground over the top enhances all the flavors and adds a touch of heat that brings everything together perfectly.
Try serving this alongside sheet pan steak and potatoes for a heartier meal, or pair with Mediterranean steak bowls for variety. For more pasta inspiration, check out our creamy Parmesan garlic beef pasta or buttery steak tortellini.
FAQs
I recommend any tender cut like filet mignon, New York strip, or even flank steak. Just adjust cooking time based on thickness and your desired doneness.
To prevent this issue, simply add reserved pasta water or a splash of milk a tablespoon at a time, stirring until you reach your preferred consistency.
Many home cooks find success with ravioli, fettuccine, or even penne. Just adjust cooking times according to the package directions for whatever pasta you choose.
Garlic Butter Steak with Cheesy Alfredo Tortellini
Ingredients
Equipment
Method
- Pat the steak dry with paper towels, then season both sides generously with salt and black pepper. Let it rest at room temperature while preparing other ingredients to ensure even cooking.
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente. Drain well, reserving 1 cup of pasta water for sauce adjustment if needed, and set aside.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add the steak and cook for 3-4 minutes per side depending on thickness for medium-rare doneness. Remove the steak from the pan and tent loosely with foil to rest.
- Reduce heat to medium, add butter to the same pan used for steak. Once melted, stir in minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it. This garlic butter will be drizzled over the steak later.
- In a separate saucepan, combine heavy cream, milk, and grated Parmesan over medium heat. Stir continuously until the cheese melts and the sauce thickens slightly. Season with salt and pepper to taste. If the sauce is too thick, thin gently with reserved pasta water a splash at a time.
- Gently toss the cooked tortellini in the Alfredo sauce to coat every piece evenly, creating a creamy, cheesy pasta.
- Slice the rested steak thinly against the grain. Drizzle the garlic butter from the pan over the steak slices, then plate alongside the cheesy Alfredo tortellini. Sprinkle chopped fresh parsley on top and serve immediately.
