Description
Juicy garlic butter steak bites paired with creamy pesto Alfredo tortellini make this indulgent yet easy weeknight dinner unforgettable.
Ingredients
Scale
- 1 lb beef steak (sirloin or ribeye), cut into bite-sized cubes
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 12 oz cheese tortellini
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup basil pesto
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (for sauce)
Instructions
- Bring a large pot of water to a boil. Cook tortellini according to package directions. Drain and set aside.
- In a large skillet over medium-high heat, melt butter. Add steak cubes, season with salt and pepper, and sear each side for 2–3 minutes.
- Add minced garlic and cook for 1 more minute, stirring constantly. Remove steak bites and set aside.
- In a clean pan, combine heavy cream, Parmesan cheese, basil pesto, garlic powder, and salt. Stir over medium heat until smooth and creamy.
- Add cooked tortellini to the sauce and stir gently to coat well.
- Serve the tortellini with steak bites on top or mix together for a combined flavor experience.
Notes
- Use freshly grated Parmesan for the smoothest sauce texture.
- Let steak sit at room temperature before searing to ensure even cooking.
- Store leftovers in the fridge for up to 3 days and reheat gently with a splash of milk.
- Not ideal for freezing due to the cream-based sauce.
- Swap tortellini with zucchini noodles for a lower-carb version.
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 135mg
Keywords: Sizzle and Swirl recipe, garlic butter steak, pesto tortellini, steak pasta dinner