Garlic Butter Steak with Cheesy Alfredo Tortellini
Garlic Butter Steak with Cheesy Alfredo Tortellini pairs tender sliced steak with creamy Parmesan sauce and cheese tortellini. It is a cozy steak pasta dinner that works for date night, family dinner, or a satisfying weekend meal.
Equipment
- Large Pot
- Large skillet
- Saucepan
- Tongs
- Cutting Board
Ingredients
- 1 ribeye or sirloin steak about 8-10 oz
- salt to taste
- black pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic minced
- 9 oz cheese tortellini fresh or frozen
- 1 cup heavy cream
- 1/4 cup milk
- 1/2 cup Parmesan cheese grated
- salt and pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
- Cook the tortellini according to package directions, then drain and set aside.
- Pat the steak dry and season both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat and sear the steak for 3 to 5 minutes per side.
- Reduce the heat, add butter and garlic, and spoon the garlic butter over the steak for 1 minute.
- Rest the steak for 5 minutes, then slice it thinly against the grain.
- Warm the heavy cream and milk in a saucepan over medium-low heat, then stir in Parmesan until smooth.
- Add the cooked tortellini to the Alfredo sauce and season with salt and pepper to taste.
- Serve the Alfredo tortellini topped with sliced garlic butter steak and chopped parsley.
Notes
Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep steak and tortellini separate when possible for better reheating.
Reheating: Reheat tortellini gently over low heat with a splash of milk or cream. Warm steak separately so it does not overcook.
Freezing: Freeze cooked steak for up to 2 months. Alfredo tortellini is best not frozen because the cream sauce can separate after thawing.
Expert Tips: Pat the steak dry before searing, rest it before slicing, and add garlic after lowering the heat so it does not burn.
Sauce Tips: Use freshly grated Parmesan and keep the heat moderate for a smoother Alfredo sauce. Add a little pasta water if the sauce gets too thick.
Variations: Add spinach, mushrooms, red pepper flakes, or a squeeze of lemon for a different finish without changing the main recipe.