
This Garlic Butter Steak with Cheesy Alfredo Tortellini is the perfect solution when you want a dinner that feels special but comes together quickly. It pairs tender, juicy steak coated in a savory garlic butter with rich, creamy Alfredo sauce wrapped around soft cheese tortellini. Ready in under 30 minutes, this dish is a true crowd pleaser that offers comfort and indulgence without the fuss.
I first made this during a busy weeknight and was amazed at how effortlessly it felt like a restaurant worthy dinner. Now it’s one of my goto dishes when I want something fancy but fussfree.
Ingredients
- Steak: This recipe calls for ribeye or sirloin because of their tenderness and flavor. Opt for steaks about one inch thick for even cooking
- Garlic: Fresh minced garlic brings a bright aromatic note that infuses the butter and steak beautifully. Use fresh for the best flavor
- Butter: The foundation for the garlic sauce that adds a silky richness coating the steak
- Tortellini: Fresh or frozen cheese tortellini offers a soft, stuffed pasta that holds the cheesy Alfredo sauce perfectly
- Heavy cream: Essential for a smooth, luscious Alfredo sauce with great body
- Parmesan cheese: Provides salty umami depth to the sauce, making it irresistibly cheesy and flavorful
- Milk: A light addition to balance the sauce texture without thinning it too much
- Olive oil: Used to sear the steak, creating a crisp, caramelized crust
- Salt and pepper: Basic seasonings that highlight the natural flavors of the steak and pasta
- Fresh parsley: Just a sprinkle at the end adds a pop of color and fresh herbal brightness
Instructions
- Prep the Steak:
- Pat your steak dry with paper towels. Season both sides generously with salt and pepper. This creates a savory crust when searing. Let the steak rest at room temperature while you prepare other ingredients to help ensure even cooking.
- Cook the Tortellini:
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until al dente, usually 3 to 5 minutes. Drain thoroughly and set aside. Reserve about one cup of the pasta water to use for adjusting sauce consistency later.
- Sear the Steak:
- Heat olive oil in a heavy skillet over mediumhigh until shimmering. Place your steak in the pan and sear without moving for 3 to 4 minutes per side, depending on thickness, to reach medium rare. Once cooked, transfer the steak to a plate and tent loosely with foil to keep warm and allow juices to redistribute.
- Make Garlic Butter:
- Reduce the heat to medium and add butter to the skillet used for the steak. Once melted, stir in minced garlic and cook just until fragrant, about 30 seconds. Avoid browning the garlic too much to keep it flavorful but not bitter. This garlic butter base will be spooned over the steak later.
- Prepare the Alfredo Sauce:
- In a separate saucepan over medium heat, combine heavy cream, milk, and grated Parmesan cheese. Stir steadily until the cheese melts and the sauce thickens slightly. Season with salt and pepper to taste. If the sauce seems too thick, add a splash of reserved pasta water a little at a time until you reach a creamy consistency.
- Combine Tortellini and Sauce:
- Gently toss the cooked tortellini in the Alfredo sauce until every piece is well coated. This ensures each bite is creamy and cheesy with a smooth finish.
- Slice and Serve Steak:
- Cut the rested steak against the grain into thin, even strips. Drizzle the garlicky butter from the pan over the slices to keep them moist and flavorful. Arrange the steak alongside the cheesy tortellini on plates, sprinkle with fresh chopped parsley, and serve immediately for the best experience.

My favorite part about this dish has to be the garlicky butter that seeps into the steak. I remember making this for a small family dinner and watching everyone’s faces light up with each bite. It’s such a simple element yet transforms the whole meal into a treat.
Storage tips
Store leftover steak and tortellini separately in airtight containers in the refrigerator to keep the steak juicy and the pasta from becoming mushy. Both will keep well for up to three days. When reheating, gently warm on the stove with a splash of milk or cream to rejuvenate the Alfredo sauce. Avoid high heat microwaving to prevent tough steak and broken sauce.
Ingredient substitutions
Chicken breasts or large shrimp can replace steak for lighter protein options without losing the rich sauce’s appeal. For a vegetarian take, sautéed mushrooms or roasted vegetables work beautifully. If you do not have heavy cream, a mix of half and half and butter can stand in, though the sauce won’t be quite as thick or decadent.
Serving suggestions
Bright green salads dressed simply with lemon vinaigrette or roasted asparagus make wonderful sides that contrast the richness of the main dish. For a special occasion, serve family style in a warm cast iron skillet with fresh parsley sprinkled on top to invite communal sharing and cozy vibes.

Give this Garlic Butter Steak with Cheesy Alfredo Tortellini a try whenever you want a no fuss meal packed with flavor and comfort. Grab your skillet and enjoy the rich aromas filling your kitchen, it’s truly a dish worth savoring.
Common Questions About the Recipe
- → Can I use frozen steak?
Yes, but thaw completely and pat dry to ensure proper searing and avoid steaming.
- → Is there a substitute for heavy cream?
Half-and-half or full-fat milk mixed with butter works but results in a lighter sauce.
- → How to check steak doneness?
Use a meat thermometer: 130°F for medium rare, 140°F for medium; rest before slicing.
- → Can Alfredo sauce be made ahead?
Yes, prepare in advance and gently reheat while stirring to maintain smoothness.
- → Which tortellini is best?
Fresh cheese tortellini offers the best texture and flavor; frozen is a convenient alternative.