Garlic Butter Steak Cheesy Alfredo (Print Version)
Tender steak coated in garlic butter with creamy, cheesy Alfredo tortellini ready in under 30 minutes.
# What You'll Need:
→ Steak
01 -
8 oz ribeye or sirloin steak
02 -
1 tsp salt
03 -
½ tsp black pepper
→ Garlic Butter
04 -
2 tbsp unsalted butter
05 -
2 cloves garlic, minced
06 -
1 tbsp olive oil
→ Tortellini & Alfredo Sauce
07 -
9 oz fresh or frozen cheese tortellini
08 -
½ cup heavy cream
09 -
¼ cup whole milk
10 -
¼ cup grated Parmesan cheese
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Garnish
13 -
1 tbsp fresh parsley, chopped
# Steps to Follow:
01 -
Pat the steak dry. Season both sides evenly with salt and black pepper. Let rest at room temperature while preparing other elements.
02 -
Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions until al dente. Drain, reserving ½ cup pasta water, and set aside.
03 -
Heat olive oil in a skillet over medium-high heat until shimmering. Cook the steak 3 to 4 minutes per side for medium-rare doneness. Remove from pan and tent with foil to rest.
04 -
Reduce heat to medium. Add butter to the skillet. When melted, stir in minced garlic and cook for about 30 seconds until fragrant, avoiding browning.
05 -
In a separate saucepan, combine heavy cream, milk, and Parmesan over medium heat. Stir continuously until cheese melts and sauce thickens slightly. Season with salt and pepper. Thin with reserved pasta water if needed.
06 -
Gently toss cooked tortellini in the Alfredo sauce until fully coated and creamy.
07 -
Slice the rested steak thinly against the grain. Drizzle with garlic butter from the pan. Arrange steak slices alongside cheesy tortellini. Garnish with chopped parsley and serve immediately.
# Additional Notes:
01 -
Allow steak to rest after cooking to retain juices and ensure tenderness.
02 -
Use reserved pasta water to adjust Alfredo sauce consistency without thinning the flavor.