Sizzling Butter Steak Bites and Velvety Alfredo Tortellini is a perfect combo of rich, tender steak chunks cooked to juicy perfection, paired with creamy, comforting tortellini in a smooth Alfredo sauce. The steak bites get a delicious buttery sear that makes every bite so satisfying, while the tortellini offers a soft pillow of cheesy pasta that feels like a warm hug for your taste buds.
I love making this meal when I want something quick but special. The butter steak bites sizzle right in the pan, filling the kitchen with such a mouthwatering smell, and the Alfredo sauce comes together in just minutes. What I really enjoy is mixing the steak and pasta together on the plate so you get a bit of everything in each forkful — it’s like the best of both worlds meeting on one plate!
For me, this dish is a go-to for cozy nights or when I want to impress friends without too much fuss. It pairs great with a simple green salad or steamed veggies to balance all the creamy goodness. Plus, anytime I make this, it gets everyone asking for seconds — it’s just that good and easy to love.
Key Ingredients & Substitutions
Steak: I choose sirloin or tenderloin for these steak bites because they stay tender and cook quickly. If you want a leaner option, try flank or skirt steak, but slice it thin and against the grain to keep it tender.
Butter & Olive Oil: Butter gives that rich, flavorful sear, while olive oil helps raise the smoke point. You can use all butter for more flavor or all oil if you want less richness.
Cheese Tortellini: Cheese-filled tortellini adds a nice creaminess. If you can’t find tortellini, cheese ravioli or even small cheese-filled dumplings work well too.
Heavy Cream & Parmesan: These make the Alfredo sauce creamy and cheesy. For a lighter sauce, try half-and-half instead of heavy cream, but the sauce may be less thick.
Garlic & Nutmeg: Garlic is a must for that punch of flavor. A tiny pinch of nutmeg enhances the Alfredo sauce without being overpowering, but you can skip it if you don’t have it.
How Do I Get Perfectly Searing Steak Bites Without Steaming Them?
The key is moisture control and pan temperature. Dry your steak cubes well with paper towels to remove excess water. Wet meat will steam instead of sear.
- Heat your pan on medium-high until it’s really hot before adding oil and butter.
- Don’t overcrowd the pan; cook the steak bites in batches if needed so they brown properly.
- Leave the steak cubes alone while searing; flip only once, after 2-3 minutes per side, to get a good crust.
- Remove cooked steak bites to a plate while you make the sauce, so they don’t overcook in the pan.
Following these tips will give you juicy steak bites with a nice golden crust every time.
Equipment You’ll Need
- Large skillet – I like using a wide, heavy-bottomed pan because it heats evenly and sears the steak nicely.
- Pot for boiling pasta – a big pot makes cooking tortellini quick and easy.
- Slotted spoon or tongs – helps you turn the steak bites without breaking them apart.
- Measuring cups and spoons – for precise cheese and cream quantities, ensuring the sauce turns out perfect.
- Grater – to freshly grate Parmesan cheese, which adds the best flavor to the sauce.
Flavor Variations & Add-Ins
- Swap beef for chicken or shrimp to change up the protein; they cook quickly and absorb flavors well.
- Mix in sautéed mushrooms or spinach for extra veggies and earthiness.
- Sprinkle with red pepper flakes or add a splash of lemon juice for a touch of heat or brightness.
- Use different cheeses like mozzarella or provolone in the Alfredo for different cheesy notes.
Sizzling Butter Steak Bites and Velvety Alfredo Tortellini
Ingredients You’ll Need:
- 1 lb (450g) beef sirloin or tenderloin steak, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1 package (9-12 oz) refrigerated cheese tortellini
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp nutmeg (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 25 minutes in total. It includes about 10 minutes for prepping and cooking the steak bites and tortellini, plus another 10–15 minutes to make the Alfredo sauce and finish the dish. It’s a quick and satisfying meal perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Steak Bites:
Pat your steak cubes dry with paper towels to help them sear nicely. Season all sides generously with salt and freshly ground pepper.
2. Cook the Tortellini:
Boil a large pot of salted water, then add your cheese tortellini. Cook according to package instructions, usually about 3–5 minutes, until al dente. Drain and set aside.
3. Sear the Steak:
Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. When the butter is melted and hot, carefully add the steak cubes in a single layer without crowding the pan. Cook for 2–3 minutes on each side, allowing a brown crust to form. Remove the cooked steak bites and set aside.
4. Make the Alfredo Sauce:
In the same skillet, reduce heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic. Cook until fragrant, about 30 seconds. Slowly stir in the heavy cream and let it simmer gently for 2–3 minutes.
5. Add Cheese and Season:
Stir in freshly grated Parmesan cheese until melted and the sauce thickens slightly. Season with salt, pepper, and a pinch of nutmeg if you like.
6. Combine Pasta and Sauce:
Add cooked tortellini to the Alfredo sauce, gently tossing to coat the pasta evenly with the creamy sauce.
7. Finish the Dish:
Return the steak bites to the skillet with the tortellini and sauce, stirring gently to warm the steak through and combine all the flavors.
8. Serve and Enjoy:
Plate your delicious buttery steak bites and creamy Alfredo tortellini. Sprinkle fresh chopped parsley on top and a final crack of black pepper if you like. Serve immediately and enjoy this comforting, rich meal.
Can I Use Frozen Steak for This Recipe?
Yes, you can use frozen steak, but make sure to thaw it completely in the refrigerator overnight before cutting into cubes. Pat it dry to remove excess moisture for a better sear.
Can I Make This Dish Ahead of Time?
You can cook the steak bites and Alfredo sauce in advance and store them separately in the fridge for up to 2 days. Reheat gently on the stove and toss with fresh tortellini before serving for best results.
What Can I Substitute for Heavy Cream?
If you want a lighter option, use half-and-half or whole milk, but keep in mind the sauce will be less rich and creamy. You may need to simmer it a bit longer to thicken.
How Should I Store Leftovers?
Store leftover steak bites and Alfredo tortellini in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to prevent the sauce from separating.
