Description

A decadent and flavorful meal featuring a perfectly seared garlic butter steak paired with creamy, cheesy Alfredo tortellini. This recipe combines tender ribeye or sirloin steak enhanced with fragrant garlic butter and a rich Parmesan cream sauce tossed with tender cheese tortellini, creating a comforting and indulgent dinner perfect for any occasion.

Ingredients

Scale

Steak

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

Cheesy Alfredo Tortellini

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
Reserved pasta water (about 1 cup)
2 tbsp fresh parsley, chopped

Instructions

Prep the Steak: Pat the steak dry with paper towels and season both sides generously with salt and black pepper. Allow it to rest at room temperature to ensure even cooking later.
Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente. Drain well and reserve 1 cup of pasta water for adjusting the sauce if needed. Set tortellini aside.
Sear the Steak: Heat olive oil in a skillet over medium-high heat until shimmering. Add the steak and cook for 3-4 minutes on each side depending on thickness for medium-rare. Remove the steak from the skillet and tent loosely with foil to rest.
Make Garlic Butter: Reduce heat to medium and add butter to the same skillet used for the steak. Once melted, stir in the 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.
Prepare the Alfredo Sauce: In a separate saucepan, combine heavy cream, milk, and grated Parmesan cheese over medium heat. Stir continuously until the cheese melts and the sauce thickens slightly. Season with salt and pepper. If the sauce is too thick, thin it out gently by adding reserved pasta water a splash at a time.
Combine Tortellini and Sauce: Gently toss the cooked tortellini in the Alfredo sauce until every piece is well coated, making a creamy, cheesy pasta.
Slice and Serve Steak: Slice the rested steak thinly against the grain. Drizzle the prepared garlic butter over the sliced steak, plate alongside the cheesy Alfredo tortellini, sprinkle chopped fresh parsley on top, and serve immediately.

Notes

Choose a good quality ribeye or sirloin steak about 8-10 oz for best flavor and tenderness.
Letting the steak rest at room temperature before cooking ensures it cooks evenly throughout.
Reserve pasta water when draining tortellini; it helps loosen the Alfredo sauce if it becomes too thick.
Do not burn the garlic in the butter; cook just until fragrant to maintain a sweet, mellow garlic flavor.
Adjust seasoning in the Alfredo sauce by tasting before combining with pasta.
For a richer sauce, use fresh grated Parmesan rather than pre-grated.
Serve immediately after assembling to enjoy steak at optimal temperature and sauce consistency.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: American

Keywords: Garlic Butter Steak, Cheesy Alfredo Tortellini, Ribeye Steak, Sirloin Steak, Creamy Pasta, Parmesan Sauce, Easy Dinner Recipe