There’s something magical about a dish that feels both indulgent and comforting—something you’d crave after a long day or serve to impress guests without breaking a sweat. This Creamy Garlic Butter Steak Bite & Baby Broccoli Tortellini is that perfect balance. Born from the love of rich Italian flavors and the simplicity of a one-pan meal, this recipe brings together tender, seared steak bites, crisp baby broccoli, and pillowy cheese tortellini—all coated in a silky garlic butter cream sauce. Whether you’re planning a cozy dinner at home or looking for a hearty dish to wow friends, this meal transforms an ordinary evening into something memorable. It’s quick, elegant, and irresistibly satisfying.
Ingredients
- 20 oz cheese tortellini (fresh or refrigerated)
- 1 lb steak (sirloin or ribeye), cut into bite-sized cubes
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic, minced
- 2 cups baby broccoli (broccolini), trimmed and cut into bite-size pieces
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ cup whole milk
- Optional: crushed red pepper flakes, chopped parsley, cracked black pepper
Directions
- Cook the Tortellini
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions, usually 3–5 minutes for fresh pasta. Drain and set aside, tossing lightly with a drizzle of olive oil to prevent sticking. - Season and Sear the Steak Bites
Pat the steak dry with paper towels—this helps ensure a golden crust. Season generously with salt, black pepper, garlic powder, and smoked paprika.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak in a single layer (avoid overcrowding). Sear for 2–3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside on a plate. - Sauté the Garlic and Baby Broccoli
Reduce the heat to medium and melt the butter in the same skillet, allowing it to pick up the flavorful browned bits left by the steak. Add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant—don’t let it burn.
Add the baby broccoli and sauté for 3–4 minutes until bright green and tender-crisp. If needed, add a splash of water to help it steam and soften slightly. - Create the Creamy Garlic Butter Sauce
Pour in the heavy cream and milk, stirring to combine. Allow the mixture to simmer gently for 3–4 minutes until slightly thickened. Gradually stir in the Parmesan cheese until melted and smooth. Taste and adjust with salt and pepper as needed. - Combine Everything Together
Return the steak bites and cooked tortellini to the skillet. Toss everything together so that the pasta and meat are coated evenly with the creamy garlic butter sauce. Let it simmer for 1–2 minutes to warm through and thicken slightly. - Garnish and Serve
Sprinkle with chopped parsley for freshness, a touch of cracked black pepper for depth, and crushed red pepper flakes if you like a little heat. Serve immediately while the sauce is rich and glossy.
Why You’ll Love This Recipe
This dish combines the comfort of creamy pasta with the flavor punch of seared steak—a duo that satisfies every craving. The baby broccoli adds a crisp, fresh balance, cutting through the richness while adding a pop of color and nutrients. The garlic butter sauce ties everything together with a silky texture that clings to every tortellini fold and steak bite.
It’s a recipe that checks all the boxes:
- Quick and simple for weeknights
- Decadent and impressive for guests
- One skillet cleanup, making it as easy as it is elegant
Every bite is creamy, garlicky, and utterly satisfying.
Tips for Perfect Steak Bites
- Use the Right Cut: Sirloin and ribeye are both tender, juicy options. Choose well-marbled steak for the best flavor.
- Dry the Meat: Moisture prevents browning. Patting the steak dry ensures a perfect sear.
- Don’t Overcrowd the Pan: Work in batches if necessary to keep the pan hot and allow the steak to caramelize properly.
- Rest Before Returning to the Sauce: Letting the steak rest briefly helps retain its juices, ensuring tender, flavorful bites.
The Secret Behind the Creamy Garlic Butter Sauce
The sauce is the heart of this recipe, bringing all the flavors together. The combination of butter and cream forms a rich base that’s enhanced by the nuttiness of Parmesan and the aromatic punch of garlic. As it simmers, the sauce thickens naturally without needing flour or cornstarch, giving you a velvety coating that perfectly envelops the tortellini and steak.
The secret? Patience and gentle heat. Allow the sauce to simmer slowly—too much heat can cause it to separate. Stir often, and you’ll be rewarded with a perfectly smooth, glossy finish.
Pairing Ideas
Serve this creamy tortellini dish with a side that complements its richness:
- Garlic bread or herb focaccia to soak up the extra sauce.
- A light salad with lemon vinaigrette to add freshness and contrast.
- Roasted vegetables like asparagus, zucchini, or cherry tomatoes for added color and nutrients.
Finish with a light dessert—something citrusy or fruit-forward, like lemon sorbet or a simple berry parfait, to cleanse the palate after this indulgent meal.
Variations to Try
- Mushroom Twist: Add sautéed mushrooms to the sauce for a deeper umami flavor.
- Spinach Swap: Substitute baby broccoli with baby spinach or kale for a softer texture.
- Chicken Option: Replace steak with chicken breast cubes for a lighter variation.
- Extra Cheesy: Stir in an additional ¼ cup of Parmesan or a handful of mozzarella for extra creaminess.
- Spicy Kick: Mix crushed red pepper flakes into the butter step for a subtle heat throughout the dish.
Common Mistakes to Avoid
- Overcooking the Steak: It’s best to stop cooking just before your ideal doneness since the steak will continue to cook slightly when returned to the sauce.
- Boiling the Sauce: High heat can cause dairy-based sauces to curdle. Keep the temperature low and steady.
- Skipping the Seasoning: Taste the sauce before serving—salt enhances the richness, and a little black pepper brings balance.
- Letting Tortellini Sit Too Long: Fresh pasta continues to absorb sauce. Serve immediately for the best texture.
Nutritional Benefits
While indulgent, this recipe offers a good nutritional balance:
- Protein-rich steak helps support muscle health and satiety.
- Baby broccoli is packed with vitamins A, C, and K, as well as antioxidants.
- Parmesan and dairy add calcium and flavor without needing excessive salt.
It’s a comfort food that doesn’t need to feel like a guilty pleasure—each component adds its own nourishment to the plate.
Bringing Restaurant Flavor Home
What makes restaurant pasta so satisfying? It’s all in the technique. This recipe captures that luxurious restaurant-style texture by using fresh tortellini and finishing everything in the same skillet. The starch from the pasta, the seared bits from the steak, and the richness of butter all meld together in the sauce, creating that irresistible “coated” feel that professional chefs aim for.
The secret isn’t complicated ingredients—it’s layering flavors:
- Sear for caramelization.
- Deglaze naturally with cream and butter.
- Simmer low and slow for a cohesive, creamy finish.
Each step enhances the next, turning simple components into something special.
Make-Ahead and Storage Tips
This dish is best enjoyed fresh, but leftovers can still taste amazing when stored properly.
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Warm gently in a skillet over low heat with a splash of milk or cream to loosen the sauce. Avoid microwaving for too long, as it can dry out the steak.
- Freezing: Not recommended due to the dairy content—cream sauces tend to separate after thawing.
If you want to meal prep, cook the tortellini and steak separately ahead of time, then make the sauce fresh when ready to serve.
FAQ
1. Can I use frozen tortellini instead of fresh?
Absolutely. Frozen tortellini works just as well—just boil it a few minutes longer until al dente. The key is to drain it well before adding it to the sauce to avoid watering it down.
2. Can I substitute baby broccoli with regular broccoli?
Yes! Simply chop regular broccoli into small florets and steam or sauté slightly longer (5–6 minutes) until tender. Baby broccoli tends to cook faster and offers a more delicate flavor, but both are great choices.
3. How can I make this dish lighter?
Swap heavy cream for half-and-half or use evaporated milk for a lighter but still creamy sauce. You can also reduce the butter to 2 tablespoons without losing too much richness.
4. What’s the best way to keep the sauce from breaking?
Keep the heat low once you add the cream and cheese. Whisk constantly, and if the sauce thickens too much, add a splash of milk to restore smoothness.
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Notes
For best results, always cook the steak first and use the same pan to make the sauce—those golden brown bits at the bottom are packed with flavor and give the sauce its signature depth. You can customize the seasoning with herbs like thyme or rosemary for an earthy twist.
Whether you’re cooking for two or feeding the whole family, this Creamy Garlic Butter Steak Bite & Baby Broccoli Tortellini is a guaranteed hit—proof that comfort food can be both quick and gourmet. Serve it hot, and watch everyone go back for seconds.
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Creamy Garlic Butter Steak Bite & Baby Broccoli Tortellini
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This comforting yet luxurious skillet meal brings together tender steak bites seared in garlic butter, crisp baby broccoli, and soft cheese-filled tortellini—all enveloped in a creamy Parmesan sauce. It’s the kind of dinner that feels indulgent but comes together in under 30 minutes, making it perfect for both busy weeknights and cozy evenings at home.
Ingredients
20 oz cheese tortellini (fresh or refrigerated)
1 lb steak (sirloin or ribeye), cut into bite-sized cubes
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
2 tbsp olive oil
4 tbsp butter
4 cloves garlic, minced
2 cups baby broccoli (broccolini), trimmed and cut into bite-size pieces
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
½ cup whole milk
Optional: crushed red pepper flakes, chopped parsley, cracked black pepper
Instructions
-
Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions, about 3–5 minutes for fresh pasta. Drain and set aside.
-
Pat the steak cubes dry with paper towels. Season with salt, black pepper, garlic powder, and smoked paprika.
-
Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear 2–3 minutes per side until browned and cooked to your liking. Remove from skillet and set aside.
-
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
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Add baby broccoli and sauté 3–4 minutes until bright green and tender-crisp.
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Pour in heavy cream and milk, stirring to combine. Simmer for 3–4 minutes until slightly thickened.
-
Stir in Parmesan cheese until melted and smooth. Adjust salt and pepper to taste.
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Return steak bites and tortellini to the skillet. Toss gently to coat in the creamy garlic butter sauce.
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Let simmer for 1–2 minutes to warm through.
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Garnish with parsley, cracked black pepper, and red pepper flakes if desired. Serve immediately.
Notes
For the juiciest steak bites, make sure the pan is hot before searing and avoid overcrowding. You can substitute baby broccoli with chopped regular broccoli or spinach for variety. To lighten the dish, use half-and-half instead of heavy cream. This creamy tortellini recipe tastes best when served fresh, but leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
