Garlic Butter Steak with Cheesy Alfredo Tortellini

introduction

This dish pairs a juicy steak with creamy, cheesy tortellini. It cooks fast and fills you up. If you like easy weeknight meals, this is a good pick. You can also try a light fish dish like lemon garlic cod for a different dinner option.

why make this recipe

You get protein and pasta in one pan of flavor. The garlic butter lifts the steak taste and the cheeses make the tortellini rich and smooth. It is simple to cook and looks nice for guests. If you want a cozy bake later, see a hearty chicken casserole idea like this chicken casserole.

how to make Garlic Butter Steak with Cheesy Alfredo Tortellini

Work in steps so each part stays hot and tasty. Cook the pasta first, make the garlic butter, sear the steaks, then mix the cheese with the tortellini and garlic butter. Let the steak rest before slicing so the juices stay inside. Use a hot cast iron or heavy pan for a good brown crust.

Ingredients :

2 ribeye or sirloin steaks (about 1 inch thick), 18 oz cheese tortellini (fresh or refrigerated), 1 cup grated Parmesan cheese, ½ cup shredded mozzarella cheese, ½ cup unsalted butter, 3 cloves garlic (minced)

Directions :

Cook the tortellini in boiling salted water according to package instructions until al dente. Drain and set aside. In a small saucepan over medium heat, melt the butter and sauté minced garlic until fragrant. Remove from heat. Preheat a cast iron skillet over high heat. Season both sides of the steaks with salt and pepper. Cook for about 4–5 minutes on each side for medium-rare; adjust time as needed for your preferred doneness. Let the steaks rest for 5 minutes before slicing. In a large bowl, mix cooked tortellini with Parmesan and mozzarella cheeses, then drizzle with garlic butter before serving.

how to serve Garlic Butter Steak with Cheesy Alfredo Tortellini

Slice the steak thin and place over or next to the cheesy tortellini. Serve hot. Add a green salad or steamed veggies for color and freshness. For a simple side, try a fruit and snack treat like peanut butter banana yogurt bark for dessert after this rich meal.

how to store Garlic Butter Steak with Cheesy Alfredo Tortellini

Cool to room temperature within two hours. Put in an airtight container and refrigerate up to 3 days. Reheat gently in a skillet with a splash of milk or cream to bring back creaminess. For longer keep, freeze in a sealed container up to 1 month; thaw overnight in the fridge before reheating.

tips to make Garlic Butter Steak with Cheesy Alfredo Tortellini

• Pat steaks dry before seasoning for a better sear.
• Use fresh or refrigerated tortellini for best texture.
• Do not overcook the tortellini; aim for al dente.
• Let steaks rest 5 minutes after cooking to keep juices.
• Heat the pan well to get a good crust on the steak.

variation (if any)

• Swap ribeye or sirloin for flank or skirt steak if you prefer thin cuts.
• Add a splash of heavy cream to the garlic butter for a looser sauce.
• Stir in chopped spinach or sun-dried tomatoes to the tortellini for color and flavor.

FAQs

Q: Can I use frozen tortellini?
A: Yes. Cook frozen tortellini a bit longer until al dente, then drain and use as written.

Q: How do I know when the steak is done?
A: Use a meat thermometer: 130–135°F for medium-rare, 140°F for medium. Or press the steak to test firmness.

Q: Can I make this ahead?
A: You can cook the steak and tortellini ahead, cool, and refrigerate. Reheat gently before serving.

Q: Can I use garlic powder instead of fresh garlic?
A: Fresh garlic gives the best flavor, but 1/2 teaspoon garlic powder can work in a pinch.

Conclusion

For another similar idea that blends steak and cheesy pasta, see this recipe for Garlic Parmesan Steak Tortellini – Cooking in the Midwest.

Garlic Butter Steak with Cheesy Alfredo Tortellini

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• Author: kaoucheegmail-com
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Meat-based

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Description

This dish pairs juicy steak with creamy, cheesy tortellini, perfect for an easy weeknight meal.

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Ingredients

Scale 1x2x3x

• 2 ribeye or sirloin steaks (about 1 inch thick)
• 18 oz cheese tortellini (fresh or refrigerated)
• 1 cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• ½ cup unsalted butter
• 3 cloves garlic (minced)

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Instructions

1. Cook the tortellini in boiling salted water according to package instructions until al dente. Drain and set aside.
2. In a small saucepan over medium heat, melt the butter and sauté minced garlic until fragrant. Remove from heat.
3. Preheat a cast iron skillet over high heat. Season both sides of the steaks with salt and pepper.
4. Cook for about 4–5 minutes on each side for medium-rare; adjust time as needed for your preferred doneness.
5. Let the steaks rest for 5 minutes before slicing.
6. In a large bowl, mix cooked tortellini with Parmesan and mozzarella cheeses, then drizzle with garlic butter before serving.
7. Slice the steak thin and place over or next to the cheesy tortellini. Serve hot.

Notes

Pat steaks dry before seasoning for a better sear. Use fresh or refrigerated tortellini for best texture. Do not overcook the tortellini; aim for al dente. Let steaks rest 5 minutes after cooking to keep juices. Heat the pan well to get a good crust on the steak.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Searing and Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 90mg

Keywords: steak, tortellini, garlic butter, easy dinner, Italian meal