Garlic Butter Steak Tips with Cheddar Cream Tortellini Recipe

Few meals strike the perfect balance between comfort food indulgence and restaurant-quality flavor quite like Garlic Butter Steak Tips with Cheddar Cream Tortellini. This dish is ideal for cozy weeknight dinners, date nights at home, or even when hosting friends and family for a special meal. Picture tender, juicy steak tips basted in garlicky butter and paired with pillowy cheese-filled tortellini swimming in a luscious cheddar-Parmesan cream sauce—it’s the kind of dinner that makes everyone gather around the table a little faster.

The inspiration for this recipe comes from the simple joy of combining two beloved dishes: seared steak tips and creamy pasta. By bringing them together, you create a hearty, satisfying plate that feels both decadent and approachable. Whether you’re a steak enthusiast or a pasta lover, this recipe brings the best of both worlds in one unforgettable meal.

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Why You’ll Love This Recipe

• Rich and comforting: The cheddar cream sauce makes the tortellini irresistibly creamy while complementing the bold flavor of seared steak.

• Easy to make: Despite its gourmet look, this dish comes together in under 40 minutes, perfect for weeknight cooking.

• Versatile: Swap the steak cut, change up the pasta, or adjust the spice level to suit your taste.

• Family-friendly: The cheesy tortellini appeals to kids, while the steak tips satisfy adults craving a hearty dinner.

• Perfect for special occasions: This recipe is impressive enough for entertaining but simple enough for everyday meals.

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Ingredients

For the Steak Tips

• 1 ½ lbs sirloin or ribeye, cut into cubes

• 1 tbsp olive oil

• 3 tbsp butter

• 7 cloves garlic, minced (divided)

• 1 tsp Cajun seasoning

• 1 tsp smoked paprika

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

For the Tortellini

• 18 oz cheese tortellini

• 2 tbsp butter

• 1 ½ cups heavy cream

• 1 cup whole milk

• 2 cups sharp cheddar, shredded

• ½ cup Parmesan, grated

• ½ tsp Italian seasoning

• ¼ tsp red pepper flakes (optional)

• Salt & black pepper, to taste

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Step-by-Step Directions

1. Cook the Tortellini

The foundation of this recipe begins with the tortellini, which provides the creamy, cheesy base for the dish. Start by bringing a large pot of salted water to a rolling boil. The salt is important—it not only seasons the pasta from the inside but also enhances the flavor of the final dish. Once the water is boiling, gently add the cheese tortellini and stir briefly to prevent them from sticking together.

Cook the tortellini according to the package instructions, usually about 3–5 minutes for fresh and slightly longer for frozen. Keep an eye on them—when the pasta floats to the top and feels tender yet firm (al dente), it’s ready. Carefully drain the pasta, reserving a small cup of the starchy cooking water. This reserved water will be your secret weapon later if the sauce thickens too much or if you want a silkier finish. Set the cooked tortellini aside while you move on to the sauce.

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2. Make the Cheddar Cream Sauce

The sauce is what takes this recipe from good to unforgettable. In a large saucepan, melt 2 tablespoons of butter over medium heat. When the butter begins to bubble, add three cloves of freshly minced garlic. Allow the garlic to sauté for about 30 seconds, just until it becomes fragrant. You don’t want to let it brown, as that can introduce bitterness.

Slowly pour in the heavy cream and whole milk, whisking as you go to combine the dairy with the butter and garlic. As the mixture warms, it will start to thicken slightly. Reduce the heat to low to prevent scorching, and begin adding the shredded cheddar and Parmesan in small handfuls. Stir constantly until the cheese melts smoothly into the sauce, creating a rich, velvety texture.

Season the sauce with Italian seasoning, a touch of salt, freshly cracked black pepper, and if you like a bit of heat, a pinch of red pepper flakes. Taste as you season—you want the sauce to be flavorful but balanced. Once the sauce is ready, fold in the cooked tortellini. Stir gently so every piece of pasta is coated in the luscious cheddar cream, ensuring it doesn’t clump together. At this stage, if the sauce seems too thick, add a splash of that reserved pasta water to loosen it up.

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3. Season the Steak Tips

Now that the tortellini is coated in creamy goodness, it’s time to prepare the steak tips, the star protein of the dish. Begin by patting the steak cubes dry with paper towels. Removing excess moisture is key to achieving a perfect sear; otherwise, the meat will steam instead of brown.

Once dry, generously season the steak with Cajun seasoning, smoked paprika, salt, and black pepper. The Cajun spice blend adds a savory kick, while smoked paprika brings a subtle smokiness that complements the rich sauce. Don’t be shy with the seasoning—you want each cube of steak to be coated evenly so every bite bursts with flavor.

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4. Sear the Steak

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Cast iron is particularly effective here because it retains heat well, helping you develop that beautiful caramelized crust on the steak tips. Once the pan is hot, add the olive oil and let it shimmer.

Place the steak tips into the skillet in a single layer, leaving space between each piece. Overcrowding will drop the temperature of the pan and prevent proper browning. Depending on the size of your pan, you may need to cook the steak in two batches.

Sear the steak for about 2–3 minutes per side, resisting the urge to move the pieces around too soon. Let them sit undisturbed to form a flavorful crust. For medium-rare doneness, aim for about 6–7 minutes total cooking time, adjusting slightly depending on your preference.

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5. Add the Garlic Butter

Once the steak is seared to your liking, lower the heat slightly. Add the remaining butter to the pan, along with the rest of the minced garlic. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak tips with the garlicky mixture. This step, often used in professional kitchens, not only locks in moisture but also infuses the meat with layers of rich, savory flavor.

Continue basting for 1–2 minutes, allowing the garlic to gently perfume the butter without burning. You’ll notice the steak glistening under the buttery glaze, creating an irresistible aroma that fills the kitchen.

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6. Assemble and Serve

Now comes the most satisfying part: bringing everything together. Spoon generous portions of the cheddar cream tortellini into plates or shallow serving bowls, ensuring each portion is well coated in sauce. Arrange the garlic butter steak tips on top, letting the juices mingle with the pasta below.

Drizzle some of the remaining garlic butter from the skillet over the dish to enhance both flavor and presentation. Finally, sprinkle freshly chopped parsley over the top for a pop of color and freshness.

Serve immediately while the dish is piping hot. Each bite should deliver the perfect combination of tender steak, creamy tortellini, and the unmistakable richness of garlic butter. It’s a restaurant-worthy experience you can create in your own kitchen.

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Prep Time, Cook Time, Yield

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Servings: 4

• Calories: ~910 per serving

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Tips for Success

• Choose the right cut of steak: Sirloin and ribeye work best because they stay tender and flavorful when seared quickly.

• Don’t overcrowd the pan: Cook the steak tips in batches if necessary to ensure they brown properly instead of steaming.

• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can prevent a smooth sauce. For best results, grate cheddar and Parmesan fresh.

• Adjust spice levels: If cooking for kids or spice-sensitive guests, reduce or omit the Cajun seasoning and red pepper flakes.

• Finish with pasta water if needed: If the cheese sauce thickens too much, stir in a splash of reserved pasta water to bring it back to the perfect consistency.

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Variations to Try

• Different proteins: Swap steak tips for chicken breast chunks, shrimp, or even meatballs for a new twist.

• Veggie boost: Add sautéed spinach, mushrooms, or roasted cherry tomatoes to the tortellini for added nutrients and color.

• Cheese alternatives: Use mozzarella, gouda, or fontina instead of cheddar for a different flavor profile.

• Herb swap: Try fresh basil or thyme instead of parsley for garnish.

• Spicy version: Add extra Cajun seasoning or a pinch of cayenne pepper to the steak for more heat.

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What to Serve with Garlic Butter Steak Tips and Tortellini

This dish is hearty on its own, but you can round out the meal with sides that balance its richness:

• Garlic bread or focaccia: Perfect for soaking up extra sauce.

• Green salad: A crisp salad with lemon vinaigrette adds freshness.

• Roasted vegetables: Broccoli, Brussels sprouts, or asparagus pair well with creamy pasta.

• Light dessert: Finish with fruit salad or sorbet to cleanse the palate.

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Make-Ahead and Storage

• Make-ahead: You can prepare the cheddar cream sauce a few hours in advance. Reheat it gently on the stovetop, adding milk if it thickens. Cook the steak tips just before serving for best flavor and texture.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Warm on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Avoid microwaving the steak for too long, as it can dry out.

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Frequently Asked Questions

Can I use frozen tortellini?

Yes! Frozen tortellini works just as well as fresh. Simply adjust the cooking time according to the package instructions.

What’s the best way to get tender steak tips?

Pat the steak dry before seasoning, sear at high heat to lock in juices, and avoid overcooking. For extra tenderness, choose cuts like ribeye or sirloin.

Can I make the dish lighter?

To lighten the recipe, use half-and-half instead of heavy cream, reduce the amount of cheese, or substitute chicken breast for the steak.

Is this recipe kid-friendly?

Absolutely. The cheesy tortellini makes it appealing to kids. You can adjust the seasoning to make it milder if needed.

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