Garlic Butter Steak Bites with Tortellini – Easy Family Pasta Dinner

Sizzling steak, garlicky butter sauce, tender cheesy tortellini, and bright-green broccoli — all in one skillet. This Garlic Butter Steak Bites with Tortellini dinner delivers big, comforting flavors with minimal fuss. The steak is seared to caramelized perfection, the garlic butter sauce makes everything irresistible, and the tortellini soaks up the savory juices for a family-friendly, weeknight-winner meal. This recipe is special because it brings steakhouse taste to your stove in under 30 minutes and doubles as an easy one-pan dinner the whole family will love.

Why You’ll Love This Garlic Butter Steak Bites with Tortellini – Easy Family Pasta Dinner

A quick note on what makes this dish such a keeper:

• Quick and Easy: Prep and cook time combined are under 30 minutes. Great for busy weeknights when you want something satisfying without a lot of effort.
  • Why it matters: One-skillet cooking means fewer dishes and faster cleanup.
• Packed with protein and veggies: Steak and broccoli pair with cheese tortellini for a balanced plate.
  • Why it matters: Feeds hungry kids and adults while sneaking in veggies.
• Flavorful and comforting: Garlic butter and Parmesan create a rich, familiar taste that feels special but is simple to make.
  • Why it matters: It’s crowd-pleasing — perfect for picky eaters and food lovers alike.
• Versatile and forgiving: Use fresh or frozen tortellini, swap veggies, or change the seasoning to your liking.
  • Why it matters: You can adjust based on what’s in your pantry or what your family prefers.
• Great next-day leftovers: Flavors mellow and often taste even better the next day when reheated properly.
  • Why it matters: Meal-prep friendly and saves time on busy days.

If you enjoy meals that bring steak to the center of the plate without fuss, you might also like these steak grilling recipes for more inspiration.

The Necessary Ingredients

Here’s what you’ll need — basic, easy-to-find items that come together into something delicious.

• 1 lb steak, cut into bite-sized pieces
• 1 package cheese tortellini (fresh or frozen)
• 2 cups broccoli florets
• 4 tbsp butter
• 4 garlic cloves, minced
• 1 cup broth (beef, chicken, or vegetable)
• ½ cup Parmesan cheese, grated
• Salt & pepper, to taste
• Olive oil, for searing
• Red pepper flakes (optional)

Notes and Substitutions on Ingredients:

• Steak: The recipe works well with sirloin, strip steak, flank, or skirt steak cut into bite-sized pieces. These cuts sear nicely and stay tender when cooked briefly. If you only have tougher cuts (like chuck), slice thinly against the grain or marinate briefly to help tenderize.
• Tortellini: Fresh tortellini will cook faster and have a slightly softer texture, while frozen tortellini may take a minute or two longer. Both work well — adjust simmer time accordingly. If you prefer, replace tortellini with ravioli or small pasta shapes; cook times may vary.
• Broth: Broth deglazes the pan, adds depth, and creates a silky sauce. If you don’t have broth, use water plus a bouillon cube or a splash of white wine for acidity. Using low-sodium broth gives you control over saltiness — taste before adding extra salt.

How to Prepare the Garlic Butter Steak Bites with Tortellini – Easy Family Pasta Dinner step by step

1. Season the steak with salt and pepper, and let it sit for about 10 minutes.

   • Why: Letting the steak sit at room temperature for a short time helps it sear more evenly. Salt draws a bit of moisture to the surface, so seasoning early (but not too long) helps flavor the meat and promotes a better crust.
   • Pro Tip: Pat the steak pieces dry with a paper towel before seasoning to ensure a good sear. If the surface is damp, you’ll steam the meat instead of browning it.

2. Heat olive oil in a skillet over medium-high heat and sear the steak bites until browned, about 3–4 minutes. Remove and set aside.

   • Why: High heat builds a delicious caramelized crust (the Maillard reaction) that gives steak bites intense flavor. Cook in batches if needed — overcrowding the pan drops the temperature and leads to steaming instead of searing.
   • Pro Tip: Use a heavy-bottomed skillet (cast iron is ideal) and let the oil get hot until it shimmers. Sear without moving the pieces too much to form a good crust; flip once to brown the other side.

3. In the same skillet, add broccoli and a splash of broth, cover, and steam until bright green and tender-crisp, about 3–4 minutes.

   • Why: Using the same pan keeps all those browned bits (fond) in play for flavor. Steaming the broccoli briefly with broth softens it while preserving color and a slight crunch.
   • Pro Tip: Cut broccoli florets into uniform pieces so they cook evenly. If you like softer broccoli, steam a minute longer; for extra crisp, reduce the steaming time.

4. Add butter and minced garlic to the skillet, sauté for 1–2 minutes until fragrant.

   • Why: Garlic in butter mellows and becomes aromatic, forming the base of the sauce. Cooking the garlic gently prevents burning, which turns it bitter.
   • Pro Tip: Keep the heat to medium or medium-low when you add garlic; watch it closely and stir so it doesn’t brown too much.

5. Pour in remaining broth and add the tortellini. Cover and simmer for 6–8 minutes until tortellini is cooked.

   • Why: The broth cooks the pasta and keeps everything saucy. Fresh tortellini may need closer to 6 minutes while frozen can take toward 8. The covered pan traps steam and cooks the pasta through without adding much water.
   • Pro Tip: Stir gently once or twice while the tortellini cooks to prevent sticking, and check a piece for doneness a minute before the suggested time.

6. Return the steak to the skillet, add Parmesan cheese, and toss until well combined.

   • Why: Returning the steak at the end ensures it stays tender and medium-rare to medium, rather than overcooking during the pasta simmer. Parmesan melts into the sauce for richness and a slight tang.
   • Pro Tip: Taste and adjust with salt and pepper after adding Parmesan — aged cheeses can add saltiness, so you may not need much extra.

7. Serve hot, garnished with additional cheese and pepper as desired.

   • Why: A final sprinkle of cheese brightens the dish and adds a fresh finish. If you like heat, a pinch of red pepper flakes lifts the flavor.
   • Pro Tip: Let the skillet sit 1–2 minutes off the heat before serving to let the sauce settle and thicken slightly; this helps it cling to the tortellini.

Serving Suggestions

Here are practical and delicious ways to serve this dish depending on the occasion and taste.

• Perfect Pairings:
  • Salad: A crisp green salad with lemon vinaigrette or a Caesar salad balances the richness.
  • Bread: Warm crusty bread or garlic knots are ideal for mopping up the buttery sauce.
  • Drinks: A light-bodied red wine (like Pinot Noir) or a chilled sparkling water with lemon pairs nicely. For a non-alcoholic option, iced tea with a splash of lemon complements the garlic-butter flavors.
• Occasions:
  • Weeknight Dinner: Quick, one-pan convenience with minimal cleanup makes this a reliable weeknight option.
  • Casual Dinner with Friends: Serve family-style straight from the skillet — it looks impressive and tastes like you cooked all day.
  • Meal-Prep Night: Make a double batch and store leftovers for quick lunches or dinners during the week.
• Serving Tips:
  • Portioning: Serve 1/3–1/2 pound of the finished dish per adult depending on appetite. Kids usually eat smaller portions.
  • Garnish: Fresh parsley or a squeeze of lemon brightens the plate and lifts the butteriness.
  • Make it a cozy platter: Transfer to a warmed serving dish to keep everything hot longer.

For more ideas on how to pair steak with side dishes, check out these grill-friendly steak recipes that offer great side and seasoning inspiration.

Storage and Reheating Tips

Leftovers can be convenient, but proper storage and reheating keep texture and flavor best.

• Refrigerated:
  • Duration: Store in an airtight container for up to 3–4 days.
  • Tip: Let the dish cool slightly before sealing to avoid condensation which may make the tortellini soggy.
• Frozen:
  • Is it possible? Yes, but with caution. Cheese tortellini and the butter sauce can be frozen for up to 2 months, though texture may change slightly on thaw/reheat.
  • Packaging: Use freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible.
  • Defrosting: Thaw overnight in the refrigerator before reheating for best results.
• Reheating:
  • Stovetop (best): Reheat gently in a skillet over low-medium heat with a splash of broth or water to refresh the sauce. Stir frequently until heated through.
  • Microwave: Cover loosely and heat in 30–45 second intervals, stirring between each interval. Add a tablespoon of liquid to restore creaminess.
  • Oven: Place in an oven-safe dish, cover with foil, and warm at 350°F (175°C) for 10–15 minutes or until heated through. Add a little broth if it looks dry.

Guaranteed Success Tips

Follow these golden rules to ensure the dish turns out great every time:

• Don’t overcrowd the pan when searing steak: Work in batches if needed to keep the pan hot and get a proper crust.
• Dry the steak first: Pat steak pieces dry to avoid steaming and to help browning.
• Watch the garlic: Garlic burns quickly — sauté just until fragrant and not dark brown.
• Taste as you go: Parmesan and broth can add salt, so adjust seasoning at the end.
• Save steak for last: Return the steak at the end so it stays tender and doesn’t overcook while pasta simmers.

Recipe Variations

1. Spicy Garlic Butter Steak Bites:
   • Add ½–1 tsp red pepper flakes when you add the garlic, or drizzle with a little hot sauce before serving. Swap Parmesan for Pecorino Romano for a sharper finish.
2. Creamy Alfredo Twist:
   • Stir in ¼ to ½ cup heavy cream after the tortellini is cooked and before returning the steak. This creates a richer, creamier sauce. Reduce broth to ½ cup and increase butter by 1 tbsp for balance.
3. Veggie-Packed Version:
   • Add sliced bell peppers, mushrooms, or spinach along with the broccoli. Sauté mushrooms in the pan after the steak for extra umami before adding the garlic and broth.
4. Lighter Version:
   • Use olive oil instead of butter, low-sodium broth, and whole-wheat tortellini. Finish with a sprinkle of nutritional yeast instead of full Parmesan for a lighter cheese flavor.
5. Vegan Swap:
   • Replace steak with marinated and seared mushrooms or firm tofu. Use vegan butter, dairy-free tortellini (or another filled pasta like vegan ravioli), and a vegan Parmesan alternative. Use vegetable broth.

Frequently Asked Questions (FAQ)

1. Can I use frozen steak bites?

   • It’s best to thaw steak bites first and pat dry before searing. Searing frozen meat can lower the pan temperature and lead to uneven browning and a tougher texture. If you’re short on time, thaw in cold water in a sealed bag for faster results.

2. What if I don’t have broth?

   • You can substitute water mixed with a bouillon cube or make a quick stock from simmering onion and garlic in water. A splash of white wine (¼ cup) plus water also adds acidity and flavor — let the wine reduce briefly before covering to simmer the tortellini.

3. How do I prevent tortellini from sticking together?

   • Stir gently a couple of times while it simmers and ensure there’s enough liquid to create a loose sauce. Using cheese tortellini with a bit of sauce helps keep pieces coated and separate. If it seems sticky, add a splash more broth and stir.

4. My steak turned out chewy — what happened?

   • Overcooking is the usual culprit. Cut steak into even, bite-sized pieces and sear quickly over high heat. Remove the steak before simmering the tortellini — returning it at the end will keep it tender. Also, slicing against the grain helps shorten the muscle fibers, making the steak more tender.

5. Can I make this ahead of time for a dinner party?

   • You can prepare the steak and tortellini separately earlier in the day and combine them in the skillet before serving. Keep the broccoli slightly undercooked so it can finish cooking with the pasta. Reheat gently and add a little broth to revive the sauce.

6. Is this dish kid-friendly? How can I adapt it for picky eaters?

   • Yes — the familiar flavors (butter, cheese, pasta) are usually kid-pleasers. Omit the red pepper flakes and keep broccoli finely chopped or substituted with peas or carrots if your kids dislike broccoli. Serve components separately if needed.

7. Can I use other cheeses?

   • Absolutely. Parmesan adds salty, nutty notes, but Pecorino Romano gives a sharper flavor, and Asiago works well too. If you want a creamier finish, stir in a tablespoon or two of mascarpone or cream cheese at the end.

Enjoy making this Garlic Butter Steak Bites with Tortellini — it’s a fast, flavorful, and flexible recipe that earns a spot in your weeknight rotation.

Garlic Butter Steak Bites with Tortellini

A quick and easy one-skillet dinner featuring tender steak bites, cheesy tortellini, and bright broccoli, all enveloped in a rich garlic butter sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine American, Italian

Servings 4 servings

Calories 500 kcal

Ingredients

  

1x2x3x

For the steak and sauce

• 1 lb steak, cut into bite-sized pieces Sirloin, strip steak, flank, or skirt steak work best.
• 4 tbsp butter
• 4 cloves garlic, minced
• 1 cup broth (beef, chicken, or vegetable) Can use water with bouillon cube if broth is unavailable.
• ½ cup Parmesan cheese, grated Adjust according to taste, can substitute with other cheeses.
• Salt & pepper to taste
• Olive oil for searing
• Red pepper flakes (optional) For a spicy kick.

For the pasta and veggies

• 1 package cheese tortellini Use fresh or frozen.
• 2 cups broccoli florets Cut into uniform pieces for even cooking.

Instructions

 

Preparation

• Season the steak with salt and pepper, and let it sit for about 10 minutes.

Cooking Steak

• Heat olive oil in a skillet over medium-high heat and sear the steak bites until browned, about 3–4 minutes. Remove and set aside.

Cooking Broccoli

• In the same skillet, add broccoli and a splash of broth, cover, and steam until bright green and tender-crisp, about 3–4 minutes.

Making Sauce

• Add butter and minced garlic to the skillet, sauté for 1–2 minutes until fragrant.
• Pour in remaining broth and add the tortellini. Cover and simmer for 6–8 minutes until tortellini is cooked.

Combining Ingredients

• Return the steak to the skillet, add Parmesan cheese, and toss until well combined.
• Serve hot, garnished with additional cheese and pepper as desired.

Notes

Fresh tortellini may cook faster than frozen, adjust cooking time as necessary. This recipe works well with various vegetables—feel free to swap according to preference.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 3g

Tried this recipe?Let us know how it was!