Last Saturday, I stood at the kitchen counter, sunlight streaming in through the windows, chopping garlic as my husband leaned in to sneak a tortellini. We’ve been married over 40 years, and even now, he still hovers around the stove like a child waiting for cookies. I laughed, gently swatted his hand away, and told him dinner would be worth the wait. And it was.
This dish wasn’t born from a craving or tradition—it came from a need to slow down. After decades in the classroom, my days are quieter now, but I still find purpose in preparing good food that makes people pause and say, “Wow.” This recipe does just that. It’s a blend of indulgence and comfort: juicy steak bites seared in garlic butter, nestled on creamy pesto Alfredo tortellini.
The first time I served it was during an unexpected visit from my daughter and her boys. She had that tired-mom look, and I wanted to bring a little joy to her table. Everyone went silent after the first bite. Seconds were served. Plates wiped clean. It was the kind of dinner that reminded me why I love cooking—because it makes people feel cared for.
Now it’s a staple. I’ve tweaked it just enough over time to make it foolproof and deeply flavorful. Whether it’s a weeknight dinner or something to impress guests, this recipe will earn you smiles and full bellies.
Short Description
Tender steak bites seared in garlic butter paired with creamy pesto Alfredo cheese tortellini—rich, savory, and comforting. A one-pan-style meal perfect for any occasion.
Key Ingredients
For the Garlic Butter Steak Bites
- 1.5 lbs sirloin or ribeye steak (cut into 1-inch cubes)
- 4 tbsp butter (for richness)
- 4 garlic cloves (minced)
- 1 tbsp olive oil (for searing)
- 1 tsp smoked paprika (adds depth)
- Salt & black pepper (to taste)
- Fresh parsley (for garnish)
For the Creamy Pesto Alfredo Tortellini
- 20 oz cheese tortellini (fresh or frozen)
- 1 cup heavy cream (for that velvety texture)
- ½ cup grated Parmesan (the more, the better!)
- ¼ cup basil pesto (store-bought or homemade)
- 2 tbsp butter (for richness)
- 2 garlic cloves (minced)
- Salt & pepper (to taste)
- Red pepper flakes (optional, for a kick)
Tools Needed
- Large skillet or cast-iron pan
- Saucepan
- Slotted spoon or tongs
- Mixing spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Cooking Instructions
Step 1: Cook the Steak Bites to Perfection
Pat the steak cubes dry with paper towels to ensure a beautiful sear. Season them with salt, black pepper, and smoked paprika.
Heat olive oil in a large skillet over high heat until shimmering. Place steak cubes in a single layer—don’t overcrowd. Sear for 2–3 minutes on each side until a golden crust forms.
Reduce heat slightly, add butter and minced garlic. Let the garlic sizzle for 30 seconds, then spoon the butter over the steak bites to baste them. Cook for another minute. Remove from heat. Sprinkle with parsley and set aside.
Pro Tip: Let the steak rest for 5 minutes before serving. This locks in all those savory juices.
Step 2: Make the Creamy Pesto Alfredo Tortellini
Boil water and cook tortellini according to package instructions until tender. Reserve ¼ cup of pasta water before draining.
In a separate saucepan, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in heavy cream, Parmesan, and pesto. Mix well until the sauce becomes smooth and begins to thicken—about 4 minutes.
Toss in the cooked tortellini and stir until every piece is coated. If the sauce feels too thick, add a splash of the reserved pasta water.
Chef’s Secret: Don’t skip the pasta water—it helps the sauce cling beautifully to the tortellini.
Step 3: Plate and Serve
Spoon the pesto Alfredo tortellini onto plates or a large serving dish. Top generously with the garlic butter steak bites.
Drizzle with any remaining pan juices, sprinkle more Parmesan, and add red pepper flakes if you like a little heat. Serve immediately.
Why You’ll Love This Recipe
Full of Flavor: Garlic, butter, pesto, and seared beef come together in a rich, satisfying bite.
Quick but Impressive: Looks gourmet, cooks in under 30 minutes.
Family-Friendly: Kids love the cheesy tortellini, adults love the steak.
Customizable: Use different pasta, sauces, or cuts of beef.
Comforting and Elegant: Ideal for casual dinners or special occasions.
Mistakes to Avoid & Solutions
Overcrowding the skillet: This steams the meat instead of searing it.
Solution: Cook steak bites in batches.
Not drying the steak: Moisture prevents browning.
Solution: Pat with paper towels before seasoning.
Overcooking the steak: Can turn tough quickly.
Solution: Stick to 2–3 minutes per side. Medium-rare to medium is ideal.
Sauce too thick or clumpy: It can seize up without enough liquid.
Solution: Always reserve pasta water to adjust consistency.
Adding garlic too early: It burns quickly.
Solution: Add garlic after searing or lower the heat when using it in butter.
Serving and Pairing Suggestions
Serve family-style in a large platter with a sprinkle of parsley and Parmesan.
Pair with a crisp Caesar salad or roasted asparagus.
Garlic bread or warm focaccia is great for soaking up extra sauce.
For drinks: a chilled glass of white wine (like Chardonnay) or a light red (like Pinot Noir) complements the richness.
For kids, lemonade or iced tea works perfectly.
Storage and Reheating Tips
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Separate steak and pasta if possible to maintain texture.
Reheating:
Reheat tortellini on the stove with a splash of cream or milk to loosen the sauce.
Reheat steak bites quickly in a skillet or in short bursts in the microwave to avoid overcooking.
FAQs
1. Can I use frozen tortellini?
Yes! Just follow package directions for cooking and don’t skip the draining and pasta water step.
2. What cut of beef works best?
Sirloin and ribeye are ideal—tender and flavorful. Avoid lean cuts like round steak.
3. Can I make this ahead of time?
You can prep the sauce and steak ahead, but cook the tortellini fresh for best texture.
4. What’s a good substitute for heavy cream?
Use half-and-half or whole milk with a bit of flour to thicken, though it won’t be quite as rich.
5. How spicy are the red pepper flakes?
They add mild heat—completely optional. Leave them out for a milder version.
Tips & Tricks
Use a cast iron skillet for the best sear on your steak bites.
Homemade pesto adds incredible freshness if you have basil on hand.
Always cook steak at room temperature—cold meat sears poorly.
Don’t overcook tortellini—they should be tender, not mushy.
Taste as you go, especially when adjusting salt and pesto.
Recipe Variations
Mushroom Lovers’ Version
Swap out half the steak for sautéed mushrooms. Sear mushrooms in butter until golden and fold them into the sauce with tortellini.
Chicken Alfredo Twist
Use boneless chicken breast or thigh, diced and seared like the steak. Add extra garlic and a squeeze of lemon juice to brighten the sauce.
Spicy Cajun Take
Add 1 tsp Cajun seasoning to the steak and a pinch of cayenne to the Alfredo sauce. This gives the dish bold Southern flavor.
Veggie Boost
Toss in baby spinach or sun-dried tomatoes into the Alfredo sauce just before adding the pasta for extra nutrients and color.
Low-Carb Alternative
Serve garlic butter steak bites over steamed zucchini noodles or roasted cauliflower instead of tortellini.
Final Thoughts
In this recipe, each element has purpose: the sear on the beef, the silkiness of the Alfredo, the aromatic pesto swirling through every bite. It’s the kind of dish that turns an ordinary evening into something a little more joyful.
Cooking has been my love language long before I even knew what that meant. Now that I have the time, sharing it with you all fills me up in new ways. If you try this dish, I hope your kitchen fills with laughter, maybe a stolen bite or two from a loved one, and memories you’ll cherish. That’s what good food is meant to do.
And if your spouse is anything like mine, you’ll want to double the recipe. Steak disappears quickly in this house.
Garlic Butter Steak Bites And Creamy Pesto Alfredo Tortellini
Print ThisIngredients
- For the Garlic Butter Steak Bites
- 1.5 lbs sirloin or ribeye steak (cut into 1-inch cubes)
- 4 tbsp butter (for richness)
- 4 garlic cloves (minced)
- 1 tbsp olive oil (for searing)
- 1 tsp smoked paprika (adds depth)
- Salt & black pepper (to taste)
- Fresh parsley (for garnish)
- For the Creamy Pesto Alfredo Tortellini
- 20 oz cheese tortellini (fresh or frozen)
- 1 cup heavy cream (for that velvety texture)
- ½ cup grated Parmesan (the more, the better!)
- ¼ cup basil pesto (store-bought or homemade)
- 2 tbsp butter (for richness)
- 2 garlic cloves (minced)
- Salt & pepper (to taste)
- Red pepper flakes (optional, for a kick)
Instructions
Step 1: Cook the Steak Bites
Pat steak cubes dry, then season with salt, pepper, and smoked paprika. Sear in hot olive oil for 2–3 minutes per side until browned. Lower heat, add butter and garlic, baste for 1 minute. Remove from heat, sprinkle with parsley.
Step 2: Make Pesto Alfredo Tortellini
Cook tortellini; reserve ¼ cup pasta water. In a saucepan, melt butter, sauté garlic, then add cream, Parmesan, and pesto. Simmer until thickened. Stir in tortellini and thin with pasta water if needed.
Step 3: Plate and Serve
Serve tortellini topped with steak bites and pan juices. Garnish with Parmesan and red pepper flakes if desired. Serve hot.
