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Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini

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Sometimes, a dinner hits the table that makes everyone pause—and this is one of those meals. When I first made this Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini, I knew I had something special. The juicy, boldly seasoned steak paired with pillowy tortellini tossed in a velvety garlic Alfredo sauce—it’s indulgent, rich, and impossible to stop eating.

I love recipes that feel luxurious without demanding hours in the kitchen, and this one checks every box. It’s an all-in-one dinner that’s easy enough for a weeknight but decadent enough to impress guests. Whether you’re feeding a crowd or just treating yourself, this combination of creamy, cheesy pasta and seared Cajun steak brings the flavor every single time.


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

  • It’s the perfect combo of bold and creamy: You get spicy, buttery steak and cheesy, garlicky tortellini on the same fork.
  • Quick and easy: It takes under an hour from prep to plate.
  • Great for date night or family dinner: Elegant enough to serve with wine, yet hearty enough to satisfy the hungriest crowd.
  • Highly customizable: You can tweak the spice level, switch the pasta, or even use chicken or shrimp instead of steak.
  • One skillet + one pot: Minimal cleanup, maximum flavor.

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

You really want a cut that can handle a bold Cajun crust while staying tender and juicy. My go-to is sirloin—it’s affordable, flavorful, and sears beautifully. But if you’re looking to splurge, ribeye or New York strip adds a deeper, richer bite thanks to the marbling.

Avoid anything too lean like flank or round steak unless you’re marinating ahead of time. Whatever you choose, slice it against the grain after cooking to keep every bite tender.


Options for Substitutions

If you’re missing a few ingredients or want to play around with flavors, this recipe is flexible:

  • Steak Alternatives: Try shrimp, chicken breast, or even crispy tofu for a different protein vibe.
  • Pasta Swaps: Tortellini is amazing, but ravioli, gnocchi, or penne can all work. Just keep it sturdy to hold up to the sauce.
  • Dairy-Free Version: Use a plant-based butter and dairy-free Alfredo sauce—there are great store-bought options now.
  • Less Spice: Not into Cajun heat? Season the steak with garlic powder, smoked paprika, and thyme instead.
  • Herb Upgrade: Add chopped fresh basil or parsley to brighten the dish even more.

Ingredients for Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini

Let’s break down what brings this flavor-packed recipe to life. Every ingredient plays a role in layering richness, spice, and creamy comfort.

  • Sirloin Steak: Bold, beefy, and tender—perfect for searing and soaking up Cajun butter.
  • Cajun Seasoning: This is what gives the steak its punch. A blend of paprika, garlic, cayenne, and herbs makes it spicy, smoky, and addictive.
  • Salted Butter: Essential for basting the steak and building that luscious garlic butter flavor.
  • Garlic (Fresh Minced): Adds depth and savory aroma—key in both the steak butter and Alfredo sauce.
  • Cheese Tortellini: The perfect pasta for holding onto Alfredo sauce in every bite.
  • Heavy Cream: The foundation of the Alfredo sauce—rich, creamy, and indulgent.
  • Parmesan Cheese (Freshly Grated): Salty, nutty, and melts beautifully into the sauce.
  • Cream Cheese (Optional but recommended): Adds extra thickness and a slight tang to the sauce.
  • Olive Oil: Helps get a nice crust on the steak while keeping the butter from burning.
  • Fresh Parsley: A sprinkle of green on top for color, freshness, and balance.
  • Black Pepper & Salt: To season throughout and elevate every layer of flavor.

Step 1: Season and Prep the Steak

Start by patting the steak dry with paper towels—this helps the crust form. Generously coat both sides with Cajun seasoning, salt, and pepper. Let it sit at room temperature for about 15–20 minutes while you prep the other ingredients.


Step 2: Boil the Tortellini

Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente, usually 3–5 minutes. Drain and set aside, reserving about 1/2 cup of the pasta water for later.


Step 3: Sear the Steak

Heat a skillet (cast iron if you have one) over medium-high heat. Add olive oil and once hot, lay the steak down. Sear for 3–4 minutes per side for medium doneness. In the last minute, add butter and minced garlic. Tilt the pan and spoon the garlic butter over the steak as it finishes. Remove steak, tent with foil, and let it rest.


Step 4: Make the Alfredo Sauce

In a separate saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the heavy cream and stir in cream cheese (if using). Once it begins to simmer, add Parmesan and stir until smooth. Season with salt and black pepper. If the sauce is too thick, add a splash of pasta water.


Step 5: Combine Pasta and Sauce

Toss the cooked tortellini into the Alfredo sauce. Gently fold until the pasta is well coated and warmed through. Sprinkle with chopped parsley and turn off the heat.


Step 6: Slice the Steak and Serve

Slice the rested steak against the grain into bite-sized pieces. Plate next to the creamy Alfredo tortellini and spoon over any remaining garlic butter from the pan.


How Long to Cook Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini

Timing is everything for a dish like this, where each component shines on its own but comes together fast:

  • Steak Cook Time:
    Depending on thickness and desired doneness, sear the steak for about 3–4 minutes per side. For medium-rare, aim for an internal temperature of 130–135°F (54–57°C). Let it rest for 5–10 minutes before slicing.
  • Tortellini Cook Time:
    Fresh or refrigerated tortellini only needs about 3–5 minutes in boiling salted water. You’ll know it’s done when it floats.
  • Alfredo Sauce Cook Time:
    The sauce takes about 8–10 minutes to come together over medium heat. It should thicken slightly and coat the back of a spoon.

Altogether, this meal comes together in about 35–45 minutes.


Tips for Perfect Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini

  • Dry the steak thoroughly before seasoning—it helps create that gorgeous crust.
  • Don’t skip resting the steak after searing! It seals in the juices and keeps every bite tender.
  • Use freshly grated Parmesan. It melts smoother and gives the sauce better texture and flavor than pre-shredded.
  • Deglaze the steak pan with a splash of pasta water or cream and pour it over the dish for an extra flavor punch.
  • Adjust spice level to your taste—go light on Cajun seasoning for a milder version or add crushed red pepper for extra heat.
  • Watch the sauce heat! Don’t let it boil hard or the cream may split. Keep it gently simmering.

Watch Out for These Mistakes While Cooking

Even the best recipes can go sideways with a few small missteps. Here’s what to watch out for when making Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini:

  • Overcooking the Steak: Cajun seasoning can darken fast, so don’t confuse sear with burn. Use a meat thermometer if needed.
  • Undersalting the Pasta Water: It’s your one shot to season the tortellini from the inside out.
  • Boiling the Alfredo Sauce: High heat can cause the cream to separate. Keep it at a gentle simmer.
  • Using Pre-shredded Cheese: It won’t melt as well and can make the sauce grainy.
  • Skipping the Rest for Steak: Cutting too soon lets all the juices run out. Let it rest!
  • Forgetting to Reserve Pasta Water: It helps loosen and bind the sauce if it gets too thick.

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

This dish is rich and indulgent, so balance it out with fresh sides or serve it with complimentary flavors for a full meal.

Garlic Roasted Broccoli

A crisp, garlicky veggie side helps cut through the richness.

Warm Crusty Bread

Perfect for mopping up leftover Alfredo and Cajun butter.

Arugula Salad with Lemon Vinaigrette

Peppery greens and citrus dressing brighten the plate.

Caprese Skewers

Fresh tomato, mozzarella, and basil add a cool contrast.

A Glass of Red Wine

Try a bold red like Cabernet Sauvignon to match the steak.

Cucumber & Dill Yogurt Salad

Cool, herby, and creamy—it balances the spice beautifully.

Sparkling Water with Citrus

Keep things refreshing with a simple, fizzy drink option.


Storage Instructions

If you’re lucky enough to have leftovers, this dish stores surprisingly well. Here’s how to keep everything tasting great:

  • Refrigerator: Store the steak and tortellini separately in airtight containers. Both will last up to 3–4 days.
  • Reheating: Warm the Alfredo tortellini gently over low heat with a splash of milk or cream to loosen the sauce. Reheat the steak in a skillet for a few minutes or microwave it in short bursts to avoid drying out.
  • Freezing (Not Ideal): While technically possible, Alfredo sauces don’t freeze well—they tend to separate. If you must freeze it, do so in separate containers, and reheat slowly with extra cream or milk.

Estimated Nutrition

Here’s a general idea for one serving (based on 4 servings total). Values may vary depending on exact ingredients and quantities used:

  • Calories: ~720
  • Protein: 38g
  • Carbohydrates: 42g
  • Fat: 45g
  • Saturated Fat: 22g
  • Fiber: 2g
  • Sugar: 4g
  • Sodium: 980mg
  • Cholesterol: 160mg

This is a comfort dish, no doubt—but paired with a salad or veggies, it balances out nicely.


Frequently Asked Questions

What can I use instead of Cajun seasoning?

If you’re out of Cajun seasoning, you can make a quick homemade blend using paprika, garlic powder, onion powder, cayenne, thyme, oregano, and black pepper. Or, swap in blackened seasoning or Creole spice for a similar vibe.

Can I use frozen tortellini?

Absolutely. Just cook it according to package directions. It might take a few extra minutes compared to fresh tortellini, but the result will still be delicious.

Is this dish spicy?

It can be! Cajun seasoning usually has a kick, but you can control the heat by choosing a mild blend or cutting back on cayenne. You can also balance it with a touch of cream in the sauce.

Can I make this ahead of time?

You can prep components in advance—cook the steak, make the Alfredo sauce, and store everything separately. Reheat gently before serving and combine fresh to avoid mushy pasta.

What steak doneness is best for this dish?

Medium or medium-rare works best so the steak stays juicy and contrasts beautifully with the creamy pasta. Overcooked steak tends to get chewy, especially when reheated.

Can I add vegetables to the Alfredo?

Definitely! Spinach, mushrooms, sun-dried tomatoes, or even peas stir in beautifully and add extra flavor, color, and texture.

How can I lighten this recipe?

Swap heavy cream for half-and-half or use light cream cheese. Use a leaner cut of steak and reduce the butter a bit. You’ll still get tons of flavor with fewer calories.

What wine pairs well with this dish?

A bold red like Cabernet Sauvignon, Shiraz, or even a Zinfandel complements the richness of the steak and the creamy pasta. For white wine lovers, a buttery Chardonnay works too.


Conclusion

Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini is the kind of recipe that turns an ordinary evening into something unforgettable. It’s bold, creamy, satisfying, and shockingly easy to pull off. Whether you’re cooking for two or feeding a crowd, this dish delivers serious flavor and restaurant-quality appeal with just a few key ingredients. Once you try it, you’ll find yourself coming back to it again and again.


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Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini


  • Author: Sally Thompson
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Get ready for a dinner that *seriously delivers*. This Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini is everything you want in one skillet—juicy, spice-rubbed steak seared in garlic butter paired with pillowy cheese tortellini tossed in a rich, creamy Alfredo sauce. It’s bold, indulgent, and shockingly easy to make. Perfect for a cozy dinner at home, impressing guests, or just treating yourself midweek. Whether you’re hunting for quick dinner ideas, a hearty meal with creamy pasta, or a bold and easy recipe with steak, this one’s a total showstopper.


Ingredients

Scale

1 lb sirloin steak

1 tbsp Cajun seasoning

2 tbsp olive oil

3 tbsp salted butter

4 cloves garlic, minced

9 oz cheese tortellini

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

2 tbsp cream cheese (optional)

Salt, to taste

Black pepper, to taste

2 tbsp fresh parsley, chopped


Instructions

1. Pat the steak dry and season both sides generously with Cajun seasoning, salt, and pepper. Let it rest at room temperature for 15–20 minutes.

2. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions (usually 3–5 minutes). Drain and set aside, reserving 1/2 cup of the pasta water.

3. Heat a skillet over medium-high heat with olive oil. Sear steak 3–4 minutes per side. In the last minute, add butter and garlic, and baste the steak. Remove and let rest.

4. In a saucepan, melt butter and sauté garlic. Add cream and cream cheese, stirring until smooth. Mix in Parmesan and season with salt and pepper. Simmer gently.

5. Toss cooked tortellini into the sauce and stir to coat. Add a splash of reserved pasta water if needed to loosen the sauce.

6. Slice the steak against the grain.

7. Plate the Alfredo tortellini and top with sliced steak and garlic butter from the pan. Garnish with fresh parsley.

8. Serve immediately and enjoy!

Notes

Always slice steak against the grain for maximum tenderness.

Don’t boil the Alfredo sauce—keep it to a gentle simmer to prevent curdling.

Use fresh Parmesan (not pre-shredded) for a smooth and creamy sauce.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American Fusion

Nutrition

  • Serving Size: 1 plate
  • Calories: 720
  • Sugar: 4g
  • Sodium: 980mg
  • Fat: 45g
  • Saturated Fat: 22g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 160mg

Keywords: Cajun steak, Alfredo tortellini, easy dinner, creamy pasta, garlic butter steak, steak recipe, pasta dinner

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