Garlic Butter Steak Bites & Creamy Pesto Alfredo Tortellini

Garlic Butter Steak Bites & Creamy Pesto Alfredo Tortellini

ByVerj Recipes

Looking for a quick yet indulgent dinner that tastes like it came from your favorite restaurant? These Garlic Butter Steak Bites paired with Creamy Pesto Alfredo Tortellini are the ultimate comfort food combo. Juicy, tender steak bites are seared to perfection in a rich garlic butter sauce, then served alongside pillowy cheese tortellini smothered in a dreamy pesto-infused Alfredo. It’s a one-pan, flavor-packed dish that’s perfect for date night, family dinner, or whenever you’re craving something truly satisfying.

Garlic Butter Steak Bites & Creamy Pesto Alfredo Tortellini

Ingredients:
Steak Bites:
1 lb steak (sirloin or ribeye work great), cut into bite-sized cubes
2 tbsp butter
½ tsp salt
½ tsp black pepper
2 cloves garlic, minced
For the Creamy Pesto Alfredo Tortellini:
12 oz cheese tortellini
1 cup heavy cream
½ cup grated Parmesan
¼ cup basil pesto
½ tsp garlic powder
½ tsp salt
Let’s Cook This Magic
1. Cook the Tortellini
Start by boiling your tortellini according to package directions. Drain and set aside. That’s it. You’re already winning.
2. Sear the Garlic Butter Steak Bites
In a large skillet, melt the butter over medium-high heat. Add the steak cubes and season with salt and pepper. Sear each side for about 2–3 minutes until browned and slightly crispy. Add the minced garlic, cook for one more minute, and let that aroma make your kitchen smell like a five-star steakhouse.
Set the steak aside—but don’t sneak too many bites. Okay, maybe one.
3. Make the Creamy Pesto Alfredo Sauce
In a clean pan, mix heavy cream, Parmesan, pesto, garlic powder, and salt over medium heat. Stir gently until it all melts into a dreamy, creamy sauce that smells like Italy itself.
4. Toss & Plate
Add the cooked tortellini to the sauce and stir until every little pillow is coated. Plate with the steak bites on the side (or mix it all together if you like to live on the edge).
Tips from My Kitchen to Yours
Use a hot pan for the steak. You want that gorgeous sear, not a steam bath.
Make it your own. Add sun-dried tomatoes or a handful of spinach to the sauce for extra flair.
Leftover idea? Toss it all in a wrap or reheat with a splash of cream for lunch tomorrow.
Fun fact: This became my signature dish after my daughter told me, “This tastes better than the steakhouse!” Do I now wear that like a badge of honor? You bet.

🔪 Steak Tips:

  • Best Cuts: Sirloin is a great balance of tenderness and value, but you can also use ribeye or tenderloin for a more luxurious texture.

  • Pat Dry: Always pat the steak cubes dry before searing—this helps achieve that beautiful, flavorful crust.

  • Don’t Overcrowd: Sear the steak in batches if necessary. Overcrowding the pan can cause steaming instead of browning.

🌿 Sauce Suggestions:

  • Pesto Variety: Use traditional basil pesto, or switch it up with sun-dried tomato or arugula pesto for a twist.

  • Cream Adjustments: If you’d like a lighter sauce, you can substitute part of the heavy cream with whole milk or half-and-half, though it may be slightly less thick.

  • Add-ins: Toss in some sautéed mushrooms, spinach, or cherry tomatoes to make the dish even heartier.

🍝 Tortellini Tips:

  • Fresh is Best: Use refrigerated tortellini for the quickest and best-texture result.

  • Don’t Overcook: Tortellini only needs a few minutes to cook—overcooking can make it mushy and cause the filling to leak out.

🍽️ Serving Suggestions:

  • Serve with crusty garlic bread or a light green salad to balance the richness of the dish.

  • A squeeze of lemon over the steak before serving can add a lovely pop of acidity and freshness.

Nutritional Information:

  • ⏰ Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

  • 🔥 Kcal: ~650 kcal per serving

  • 🍽️ Servings: 4

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