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Garlic Butter Steak Tips with Creamy Mozzarella Tortellini Alfredo

A cozy comfort meal featuring tender garlic butter steak tips paired with rich, creamy mozzarella tortellini Alfredo—ready in under 30 minutes for a quick and indulgent dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Butter Steak Tips
  • 1.5 lb sirloin steak cut into thick bite-size cubes
  • 3 tbsp olive oil total, for searing steak and cooking sauce
  • 5 tbsp unsalted butter total, for steak and sauce
  • 8 cloves garlic minced
  • Cajun seasoning for seasoning the steak
  • garlic powder for seasoning the steak
  • paprika for seasoning the steak
  • salt for seasoning the steak and sauce
  • black pepper for seasoning the steak and sauce
For the Creamy Mozzarella Tortellini Alfredo
  • 20 oz cheese tortellini refrigerated or frozen
  • 1 small onion finely diced
  • 1.5 cups heavy cream
  • 0.5 cup whole milk
  • 1.5 cups mozzarella cheese shredded
  • 0.75 cup Parmesan cheese freshly grated
  • 0.5 cup Velveeta cheese cubed
  • 0.5 tsp Italian seasoning

Equipment

  • Large Skillet
  • Large Pot
  • Large Pan

Method
 

  1. Step 1: Bring a large pot of well-salted water to a boil. Cook the tortellini until tender, about 3 to 5 minutes for refrigerated or longer if frozen. Drain and set aside.
  2. Step 2: Pat steak cubes dry and season evenly with Cajun seasoning, garlic powder, paprika, salt, and black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add steak cubes in a single layer and sear undisturbed until browned, then flip and cook until tender and caramelized. Transfer steak to a warm plate.
  4. Step 4: Reduce heat, add 3 tbsp butter and minced garlic to skillet. Stir and cook until fragrant. Return steak to pan, toss to coat in garlic butter, then turn off heat and keep warm.
  5. Step 5: In a separate large pan, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add diced onion and cook until soft and lightly golden. Add garlic and cook briefly until fragrant.
  6. Step 6: Pour in heavy cream and milk, bring to a gentle simmer, and cook until thickened.
  7. Step 7: Stir in Velveeta cubes until melted and smooth. Gradually add shredded mozzarella and grated Parmesan, stirring constantly until sauce is thick and creamy. Season with salt, black pepper, and Italian seasoning to taste.
  8. Step 8: Fold cooked tortellini into the sauce, coating each piece thoroughly. Let sit for a minute to thicken.
  9. Step 9: Serve tortellini alongside garlic butter steak tips. Optionally drizzle leftover garlic butter over steak and add extra sauce on the side.

Notes

Substitute ribeye or flank steak for different flavors. Swap cheese ravioli or gnocchi for tortellini. Add provolone or fontina cheese for extra cheesiness. Fresh basil or parsley adds freshness. Add red pepper flakes for heat and sautéed mushrooms or spinach for extra veggies. Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently, adding milk or cream to loosen sauce.