Buttery Steak Pasta Dish (Print-Friendly Version)
# What You'll Need:
→ Main Dish
01 -
1 (20 oz) pack of cheese tortellini (fresh or refrigerated works best)
02 -
3 garlic cloves, finely chopped
03 -
3 tablespoons of butter for cooking
04 -
1½ lbs steak chunks (sirloin or ribeye suggested)
→ Alfredo Sauce
05 -
2 cups heavy cream
06 -
Salt, as needed
07 -
Plenty of black pepper, to your taste
08 -
2 tablespoons butter
09 -
1½ cups Parmesan cheese (freshly grated is best)
# Step-by-Step Directions:
01 -
Boil a big pot of salty water. Toss in the tortellini and cook following the package instructions (fresh ones take about 7-9 minutes). Don’t forget to stir every so often so they don’t stick. Drain when done, add a small dash of olive oil, and set them aside while you work on other parts.
02 -
While the pasta cooks, heat a large pan over medium-high warmth. Toss in 3 tablespoons of butter and let it melt. Stir in the chopped garlic and cook it for 30 seconds—it should smell great but not burn. Add steak pieces in a single layer (don’t overcrowd!) and let each side cook for 2–3 minutes until golden and cooked your way. Medium-rare to medium is best for tenderness. Add salt and pepper as they cook, then remove steak from the pan but keep the butter and garlic behind.
03 -
In the same pan, throw in 2 tablespoons of butter over medium heat. Let it melt, then stir in heavy cream. Gradually bring it to a gentle simmer, mixing it often so it doesn’t burn. Slowly add Parmesan cheese, stirring as it melts into a silky, creamy sauce. Sprinkle in salt and black pepper to your liking. Keep it on low heat, stirring here and there, for about 5–7 minutes till it thickens up.
04 -
Stir the Alfredo sauce into the cooked tortellini. Gently mix them to coat every bite evenly. Simmer the mixture for about 1–2 minutes so the flavors come together.
05 -
Scoop the tortellini onto plates. Lay the perfectly cooked steak bites over the top. Pour any buttery garlic sauce left in the pan right over them. Top it all with chopped parsley or extra Parmesan before serving, if you’d like.
# Helpful Notes:
01 -
Bring the steak to room temperature first—it gives you an even cook and better crust.
02 -
Don’t overcrowd your skillet when cooking steak bites. Work in batches to keep the pan hot and prevent steaming.