Name: Garlic Butter Steak with Cheesy Alfredo Tortellini
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 ribeye steaks (about 1-inch thick); Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 4 tablespoons unsalted butter; 4 garlic cloves, smashed; 10 oz cheese tortellini; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 1 tablespoon unsalted butter (for sauce); 1 garlic clove, minced (for sauce); Chopped fresh parsley (optional, for garnish)

When I’m craving something indulgent and comforting, nothing satisfies quite like a perfectly seared garlic butter steak paired with creamy, cheesy Alfredo tortellini. It’s the kind of dish that feels like a restaurant-style dinner but is surprisingly achievable at home. Every element of this recipe is designed to deliver maximum flavor—from the juicy, tender steak infused with garlic and butter, to the golden-topped tortellini swimming in luscious Alfredo sauce.

I find this dish ideal for special nights when I want to impress someone—or just treat myself. It’s the kind of meal that turns an ordinary evening into something memorable. The garlic butter adds a rich, aromatic depth to the steak, while the cheesy Alfredo coating the tortellini brings a warm, cozy finish. Trust me, once you try it, you’ll want to come back to this recipe again and again.

Why You’ll Love This Garlic Butter Steak with Cheesy Alfredo Tortellini

This recipe is pure indulgence on a plate. The garlic butter steak is juicy and full of bold flavor, made even better by the way it melts into the creamy Alfredo sauce. The tortellini, with its tender bite and cheesy filling, complements the steak so well that each forkful tastes like something out of a fine dining experience. Whether you’re cooking for a date night, special occasion, or just a luxurious weeknight dinner, this meal checks every box: rich, creamy, savory, and satisfying.

What Cut of Steak Works Best for Garlic Butter Steak with Cheesy Alfredo Tortellini?

I recommend using a tender, well-marbled cut of steak that can handle a quick sear while staying juicy. Ribeye, filet mignon, or New York strip are excellent choices. These cuts have enough fat to develop that flavorful crust and stay succulent in the center, especially when basted with garlic butter. If you’re looking for a more affordable option, sirloin can work too—just be mindful not to overcook it.

The key is to choose a steak that’s at least 1-inch thick to get that perfect sear outside while keeping a tender, rosy center.

Options for Substitutions

If you’re short on ingredients or want to adapt the recipe to dietary needs or preferences, here are some smart swaps:

Steak Substitution: Replace steak with grilled chicken breast or portobello mushrooms for a lighter or vegetarian option.
Tortellini: While cheese tortellini is the classic choice here, meat- or spinach-filled tortellini also work beautifully.
Alfredo Sauce: You can use a store-bought jar, but homemade Alfredo (with cream, butter, and Parmesan) will elevate the dish even more.
Garlic Butter: Vegan butter or olive oil with minced garlic can replace regular butter for dairy-free diets.
Add-Ins: Feel free to add sautéed spinach, peas, or sun-dried tomatoes to the Alfredo for extra texture and flavor.

These substitutions allow you to enjoy the heart of the dish while making it your own.

Ingredients for This Garlic Butter Steak with Cheesy Alfredo Tortellini

Let’s break down the essential ingredients that bring this decadent dish together. Each one plays a key role in making every bite unforgettable.

Steak (Ribeye or Filet Mignon)
This is the centerpiece of the dish. Choose a well-marbled cut for a juicy, flavorful result when seared.
Garlic Cloves
Fresh garlic infuses the butter with deep, aromatic flavor that enhances both the steak and the Alfredo sauce.
Unsalted Butter
Used for basting the steak and building richness in the sauce. It also carries the garlic flavor beautifully.
Cheese Tortellini
These little pasta parcels bring a creamy, cheesy filling that complements the savory steak perfectly.
Heavy Cream
Forms the luxurious base of the Alfredo sauce—thick, rich, and luscious.
Parmesan Cheese (Freshly Grated)
Adds salty, nutty depth to the Alfredo and helps it cling to the tortellini.
Olive Oil
Used for searing the steak, it gives the crust a beautiful golden-brown color.
Salt and Black Pepper
These essentials enhance all the natural flavors—don’t be shy with the seasoning.
Fresh Parsley (Optional)
A sprinkle of chopped parsley brings a fresh, herby brightness to balance the richness.

Each ingredient brings something important to the table—skip one, and the balance might shift. Together, they make magic.

Garlic Butter Steak with Cheesy Alfredo Tortellini2

Step 1: Prepare the Tortellini

Start by boiling a pot of salted water and cook the cheese tortellini according to the package directions—usually about 3 to 4 minutes. You want them tender but not mushy. Drain and set aside, tossing lightly with a little olive oil to keep them from sticking.

Step 2: Make the Alfredo Sauce

In a saucepan over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté until fragrant—about 1 minute. Pour in the heavy cream and let it simmer for 3 to 4 minutes, stirring often. Add the grated Parmesan and stir until the cheese has melted into a smooth, velvety sauce. Season with a pinch of salt and black pepper to taste. Set the sauce on low heat to keep warm.

Step 3: Sear the Steak

Pat your steak dry with paper towels and season both sides generously with salt and pepper. Heat olive oil in a cast iron skillet over high heat. Once the oil is shimmering, place the steak in the pan. Sear for about 3–4 minutes per side for medium-rare, depending on thickness.

Step 4: Baste with Garlic Butter

During the last minute of searing, add the remaining butter and smashed garlic cloves to the skillet. Tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted garlic butter. This step adds richness and infuses the steak with incredible flavor.

Step 5: Rest the Steak

Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes. This helps the juices redistribute for maximum tenderness.

Step 6: Assemble the Dish

Toss the cooked tortellini in the warm Alfredo sauce until evenly coated. Spoon the tortellini onto a plate, slice the steak against the grain, and place it alongside or on top of the pasta. Drizzle with extra sauce if desired, and garnish with chopped parsley and a sprinkle of Parmesan.

How Long to Cook Garlic Butter Steak with Cheesy Alfredo Tortellini

The total cook time depends slightly on your choice of steak and desired doneness, but here’s a general breakdown:

Tortellini: 3–4 minutes to boil
Alfredo Sauce: 7–8 minutes to prepare
Steak:
- For medium-rare (1-inch thick): 3–4 minutes per side
- For medium: 4–5 minutes per side
- Add 1–2 minutes for thicker cuts
Rest Time: At least 5 minutes after cooking steak

Altogether, the whole dish can come together in about 30–35 minutes, making it a surprisingly quick dinner for something so decadent.

Tips for Perfect Garlic Butter Steak with Cheesy Alfredo Tortellini

Let the Steak Reach Room Temperature: Take it out of the fridge 30 minutes before cooking. This ensures even cooking throughout.
Use a Cast Iron Skillet: It retains heat beautifully and creates that golden crust you want on your steak.
Don’t Crowd the Pan: If you’re cooking more than one steak, sear them in batches. Overcrowding leads to steaming, not searing.
Taste the Alfredo Sauce: Parmesan can vary in saltiness. Taste and season gradually so you don’t overdo it.
Save Pasta Water: Reserve a small amount before draining the tortellini. If the Alfredo gets too thick, a splash of pasta water will smooth it out.
Slice the Steak Properly: Always cut against the grain to keep each bite tender.
Garnish Wisely: A pinch of fresh parsley or a dusting of extra Parmesan adds brightness and visual appeal.

These small steps elevate the dish from good to unforgettable.

Watch Out for These Mistakes While Cooking

Even a luxurious meal like this can go off track with a few common missteps. Here’s what to avoid for best results:

Overcooking the Steak: Keep an eye on the internal temperature—medium-rare is about 130–135°F. Use a meat thermometer if unsure.
Skipping the Rest Time: Cutting into the steak too soon will cause all the juices to spill out, leaving it dry.
Burning the Garlic: Garlic cooks quickly—just a minute is enough. If it turns brown, it can taste bitter.
Using Pre-Shredded Parmesan: Freshly grated Parmesan melts better and tastes far superior in Alfredo sauce.
Not Salting the Pasta Water: Tortellini gets a flavor boost from properly salted water.
Crowding the Pan During Searing: If the steak doesn’t have room, it won’t brown properly.
Letting the Alfredo Thicken Too Much: If it sits too long, it can get gloopy. Stir in pasta water or reheat gently with a splash of cream.

Avoiding these pitfalls ensures everything turns out rich, creamy, and perfectly cooked.

What to Serve With Garlic Butter Steak with Cheesy Alfredo Tortellini?

This dish is rich and hearty, so the sides should add balance or enhance the indulgence. Here are some favorites:

Simple Arugula Salad

A peppery arugula salad with lemon vinaigrette adds a refreshing contrast.

Garlic Bread or Breadsticks

Perfect for soaking up any leftover Alfredo sauce.

Roasted Garlic Broccoli

The roasted notes pair beautifully with the garlic butter in the steak.

Balsamic Glazed Cherry Tomatoes

Sweet and acidic, these cut through the richness of the dish.

Steamed Asparagus with Lemon Zest

Light and citrusy, a great complement to both the pasta and the steak.

A Glass of Red Wine

A medium-bodied Cabernet or Merlot works wonders with the steak.

Sparkling Water with Lemon

Keeps the meal feeling fresh and helps reset the palate.

Light Dessert like Panna Cotta

If you want to finish the night with something sweet, go for something creamy but not overly heavy.

These sides round out the meal without overwhelming it.

Storage Instructions

Leftovers of Garlic Butter Steak with Cheesy Alfredo Tortellini store quite well if handled properly. Here’s how to keep everything tasting fresh:

Refrigerate: Store the steak and tortellini separately if possible. Use airtight containers and refrigerate within 2 hours of cooking. They’ll stay good for up to 3–4 days.
Reheat Steak Gently: Rewarm the steak in a skillet over low heat with a touch of butter or covered in foil in the oven at 275°F until warmed through. Avoid microwaving—it’ll make the steak tough.
Reheat Tortellini Slowly: Gently warm the pasta and sauce in a saucepan over low heat. Add a splash of cream or milk to loosen the Alfredo if it thickened in the fridge.
Freezing Not Recommended: Cream-based sauces like Alfredo tend to separate when frozen and thawed, so it’s best enjoyed fresh.

Proper storage and gentle reheating help preserve the luxurious texture and flavor.

Estimated Nutrition

Here’s an approximate breakdown per serving (based on 2 servings total):

Calories: 840
Protein: 38g
Fat: 55g
Saturated Fat: 28g
Carbohydrates: 42g
Fiber: 2g
Sugar: 3g
Cholesterol: 185mg
Sodium: 680mg

Keep in mind, nutrition can vary depending on the specific steak cut, cheese tortellini brand, and how much sauce you use. This is a rich dish, so portioning and pairing with fresh sides can help balance your meal.

Frequently Asked Questions

What cut of steak should I use?

Ribeye, filet mignon, or New York strip are ideal due to their tenderness and marbling. Sirloin works too, but may be slightly less juicy.

Can I use store-bought Alfredo sauce?

Absolutely. While homemade Alfredo tastes fresher, a good-quality jarred version can save time and still deliver creamy results.

How do I know when the steak is done?

Use a meat thermometer. For medium-rare, aim for an internal temperature of 130–135°F. Let it rest after cooking for the juices to settle.

What’s the best way to reheat leftovers?

Warm the tortellini on low heat with a splash of cream. Reheat the steak in a skillet over low heat or covered in the oven to avoid drying it out.

Can I make this ahead of time?

You can prep the Alfredo sauce and cook the tortellini ahead. Sear the steak fresh for the best texture and flavor.

Is this recipe good for kids?

Yes! Kids often love cheesy tortellini and buttery steak. You can reduce the garlic if they’re sensitive to bold flavors.

Can I use frozen tortellini?

Yes, just cook it directly from frozen according to the package instructions. It works perfectly in this recipe.

What wine pairs well with this dish?

A medium-bodied red wine like Merlot or Cabernet Sauvignon pairs beautifully. For white wine lovers, a buttery Chardonnay works too.

Conclusion

Garlic Butter Steak with Cheesy Alfredo Tortellini is a dish that brings together comfort, elegance, and richness in every bite. From the seared, tender steak drenched in garlicky butter to the creamy pasta that cradles cheese in every swirl, this meal is all about indulgence. It’s easy enough for a weeknight but special enough for celebrations. Once you’ve made it, don’t be surprised if it becomes a go-to favorite for when you want to impress—yourself or someone else.

Ready to bring restaurant-level flavor to your kitchen? This dish is calling your name.