Sizzling Butter Steak Bites and Velvety Alfredo Tortellini is a dish that brings together juicy, tender chunks of steak cooked in rich butter with creamy, cheesy tortellini smothered in Alfredo sauce. The sizzling sound of the steak hits the pan and the luscious, smooth tortellini make this a plate full of comforting textures and flavors that feel both fancy and homey.
I love how quick and satisfying this meal is to make on a busy weeknight! The steak bites cook up in just a few minutes, giving you that perfect sear, while the Alfredo sauce gently coats the tortellini for a creamy finish. One of my favorite tricks is to use fresh cheese tortellini for an extra soft bite that melts right in your mouth.
When I serve this, I usually add a sprinkle of fresh parsley on top and a simple side salad to balance all the richness. It’s the kind of dinner that brings smiles because it feels special but doesn’t take hours in the kitchen. Sharing it with family or friends always makes the moment feel even better because everyone loves that buttery steak mixed with cheesy pasta comfort.
Key Ingredients & Substitutions
Steak: Sirloin or ribeye works best here for tenderness and flavor. If you prefer leaner cuts, flank or strip steak can also do well, but be sure to not overcook them.
Butter & Olive Oil: Butter adds richness and flavor, while olive oil helps prevent burning. You can swap olive oil for avocado or grapeseed oil if desired.
Cheese Tortellini: Fresh cheese tortellini gives softness and creaminess. If you can’t find it, ravioli or even gnocchi make tasty alternatives.
Heavy Cream & Parmesan: These make the Alfredo sauce thick and velvety. For a lighter option, use half-and-half but expect a thinner sauce. Fresh Parmesan is best for flavor; powdered works in a pinch.
How Do I Get Perfectly Sizzled Steak Bites Without Overcooking?
Start by patting your steak cubes very dry. Moisture prevents browning. Heat your skillet until it’s very hot before adding steak in a single layer—crowding causes steaming instead of searing. Let them cook undisturbed for 2-3 minutes per side to form a beautiful brown crust. Remove quickly to avoid overcooking. Rest briefly before tossing back with sauce.
Equipment You’ll Need
- Large skillet or cast-iron pan – I recommend this because it gets very hot and sears the steak perfectly while also holding enough space for all ingredients.
- Wooden spoon or spatula – makes stirring the sauce and tossing everything easy and gentle on the pan.
- Pot for boiling water – simple but essential for cooking the tortellini quickly and easily.
- Measuring spoons and cups – helps you get the proportions right for the sauce and seasonings.
Flavor Variations & Add-Ins
- Swap the steak for cooked chicken or shrimp for a different protein twist—works great with the creamy sauce.
- Mix in sautéed vegetables like spinach, mushrooms, or cherry tomatoes to add some freshness and color.
- Use different cheeses like Asiago or Romano in the Alfredo sauce for a unique flavor profile.
- Add a splash of white wine or lemon juice to the sauce for a tangy, bright note that balances richness.
Sizzling Butter Steak Bites and Velvety Alfredo Tortellini
Ingredients You’ll Need:
- 1 lb (450g) sirloin steak or ribeye, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 9 oz (255g) fresh cheese tortellini (store-bought or homemade)
- 1 1/4 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup low sodium chicken broth or water
- 1/2 tsp Italian seasoning or dried Italian herbs
- Fresh chopped parsley or chives, for garnish
How Much Time Will You Need?
This meal takes about 25-30 minutes total. You’ll spend 10 minutes prepping and cooking the steak bites, about 5 minutes boiling the tortellini, and 10-15 minutes making the creamy Alfredo sauce and combining everything. It’s quick enough for a weeknight but tastefully impressive!
Step-by-Step Instructions:
1. Prepare the Steak Bites:
Pat the steak cubes dry with paper towels—this helps them sear nicely. Season generously with salt and freshly ground black pepper on all sides.
2. Cook the Steak Bites:
Heat olive oil in a large skillet over medium-high heat until it shimmers. Place the steak cubes in a single layer, don’t crowd the pan. Let them cook without moving for about 2-3 minutes per side until a deep brown crust forms. Remove the steak from the pan and set aside.
3. Cook the Tortellini:
In a pot of boiling salted water, cook the tortellini according to package instructions until al dente, usually 3-5 minutes. Drain and set aside.
4. Make the Alfredo Sauce:
In the same skillet used for the steak, reduce heat to medium. Add 2 tablespoons butter and let it melt. Stir in minced garlic and red pepper flakes (if using), cooking for about 1 minute until fragrant. Pour in chicken broth and heavy cream, stirring to combine. Whisk in Parmesan cheese and Italian seasoning. Let the sauce simmer gently for 3-5 minutes until it thickens slightly.
5. Combine Tortellini and Steak Bites:
Add the cooked tortellini to the Alfredo sauce, stirring gently to coat well. Return the steak bites to the skillet, add the remaining 2 tablespoons butter, and toss everything together. Heat through for about a minute while spooning the sauce over the steak.
6. Serve and Enjoy:
Taste and adjust salt and pepper as needed. Garnish generously with fresh chopped parsley or chives. Serve immediately and enjoy your rich, buttery steak bites nestled in creamy Alfredo tortellini!
Can I Use Frozen Steak for This Recipe?
Yes, you can use frozen steak, but make sure to fully thaw it in the refrigerator overnight before cooking. This ensures even cooking and helps you get that perfect sear without steaming the meat.
Can I Substitute the Fresh Cheese Tortellini?
Absolutely! You can use refrigerated or frozen tortellini, ravioli, or even gnocchi as alternatives. Just adjust the cooking time according to the package instructions to avoid overcooking.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy and prevent the steak from drying out.
Can I Make the Alfredo Sauce Ahead of Time?
Yes, you can prepare the Alfredo sauce a day ahead and refrigerate it. Reheat gently on the stove with a splash of cream or milk to loosen the sauce before combining with the pasta and steak.
