Description
A delicious and easy-to-make meal combining tender garlic butter steak bites with a rich and creamy Alfredo sauce tossed with cheese tortellini. Perfect for a quick weeknight dinner that feels indulgent and flavorful.
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).
- Remove steak from skillet: 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 4 tablespoons of butter over medium heat. Add the minced garlic and thyme, cooking for 1-2 minutes until fragrant and golden brown.
- Toss steak in garlic butter: Return the steak bites to the skillet and toss them to coat evenly with the garlic butter sauce. Cook for another 2-3 minutes to combine the flavors. Season with salt and pepper to taste. Remove from heat and set aside.
- Cook the tortellini: Meanwhile, bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook as per package instructions, usually 2-4 minutes until tender. Drain and set aside.
- Make the creamy Alfredo sauce: In a separate saucepan, melt the 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add cream and cheese: Pour in the heavy cream and bring it to a simmer. Stir in the grated Parmesan cheese and ground nutmeg. Let the sauce simmer gently for 2-3 minutes, whisking occasionally, until it thickens slightly.
- Season Alfredo sauce: Season the sauce with salt and pepper to taste, then remove from heat.
- Combine tortellini and sauce: Add the drained tortellini to the Alfredo sauce and gently stir to coat all the pasta evenly with the creamy sauce.
- Serve: Plate the creamy Alfredo tortellini and top with the garlic butter steak bites. Garnish with freshly chopped parsley if desired. Serve immediately for best flavor.
Notes
- Use a meat thermometer to cook steak to your preferred doneness for perfect results.
- If fresh thyme is unavailable, dried thyme works well but use slightly less due to its concentrated flavor.
- The ground nutmeg adds a subtle warmth to the Alfredo sauce—don’t skip it!
- Ensure the skillet is hot before adding steak to get a nice sear and caramelization.
- Fresh parsley adds color and freshness but can be omitted if unavailable.
