Garlic Butter Steak Bites with Parmesan Alfredo Tortellini

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Steak Bites:

1 lb sirloin or ribeye steak, cut into bite-sized cubes

3 tbsp butter

4 cloves garlic, minced

Salt and black pepper, to taste

1 tbsp olive oil

Fresh parsley, chopped (optional, for garnish)

For the Parmesan Alfredo Tortellini:

1 package (about 9-12 oz) cheese tortellini (fresh or frozen)

2 tbsp butter

2 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese (plus more for garnish)

Salt and pepper, to taste

Optional: pinch of nutmeg or Italian seasoning

 

Instructions

1. Cook the tortellini:
Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions (usually 3-5 minutes if fresh, a bit longer if frozen). Drain and set aside.

2. Make the Alfredo sauce:

In a large skillet over medium heat, melt 2 tbsp butter.

Add minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream, stirring constantly, and bring to a gentle simmer.

Slowly add the Parmesan cheese, stirring until the sauce is smooth and creamy.

Season with salt, pepper, and a pinch of nutmeg or Italian seasoning if using.

Toss in the cooked tortellini and coat evenly with the sauce. Keep warm on low heat.

 

3. Cook the steak bites:

While the tortellini cooks, heat 1 tbsp olive oil in a separate skillet over medium-high heat.

Season the steak cubes with salt and pepper.

Add the steak bites to the hot skillet and sear for about 2-3 minutes per side until browned and cooked to your liking (medium rare to medium recommended). Remove steak from skillet and set aside.

Reduce heat to medium-low, add 3 tbsp butter and the minced garlic to the skillet. Sauté garlic for 30 seconds, then toss the steak bites back in to coat in the garlic butter sauce.

 

4. Serve:

Plate the creamy Parmesan Alfredo tortellini.

Top with the garlic butter steak bites.

Garnish with chopped parsley and extra Parmesan cheese.