Dinner

Garlic Butter Steak with Cheesy Alfredo Tortellini Recipe

ByMarina Montclair October 16, 2025October 16, 2025

Introduction

This Garlic Butter Steak with Cheesy Alfredo Tortellini is a comforting and elegant meal perfect for any night of the week. Juicy, seared steak pairs beautifully with rich, creamy pasta for a satisfying and flavorful dinner.

A white plate on a white marbled surface holds a neatly arranged dish with three layers of food. In the center, there are several small, thick pieces of grilled steak with a brown, slightly charred texture and small green herb garnishes sprinkled over them. To the left of the steak, there are round, golden brown potato slices with a crispy appearance. On the right side, there are creamy mashed potato swirls with a smooth texture, topped with small green herbs. Photo taken with an iphone --ar 4:5 --v 7

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 fresh or frozen cheese tortellini
1 cup heavy cream
1/4 cup milk
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
2 tbsp fresh parsley, chopped

Instructions

Step 1: Pat the steak dry with paper towels, then season both sides generously with salt and black pepper. Let it rest at room temperature while you prepare the other ingredients for even cooking.
Step 2: 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 adjusting the sauce if needed. Set tortellini aside.
Step 3: 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 steak from the pan and tent loosely with foil to rest.
Step 4: Reduce heat to medium and add butter to the same pan. Once melted, stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. This garlic butter will be drizzled over the steak later.
Step 5: 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 it with reserved pasta water a splash at a time.
Step 6: Gently toss the cooked tortellini in the Alfredo sauce to coat every piece evenly, creating a creamy, cheesy pasta.
Step 7: 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.

Tips & Variations

Use a meat thermometer to check steak doneness: 130°F for medium-rare.
Swap Parmesan for Pecorino Romano for a sharper cheese flavor in the Alfredo sauce.
Add a pinch of nutmeg to the Alfredo sauce for a warm, subtle spice.
Try sun-dried tomatoes or sautéed mushrooms mixed into the tortellini for extra depth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of milk or cream to loosen the sauce if it has thickened. The steak is best served fresh but can be reheated carefully to avoid overcooking.