Description
This creamy Alfredo steak tortellini recipe combines tender steak bites with cheesy cheese tortellini smothered in a rich and flavorful Cajun-spiced Alfredo sauce. Perfect for a comforting weeknight dinner, it balances the indulgence of a creamy sauce with the boldness of Cajun seasoning and the richness of parmesan and Velveeta.
Ingredients
Steak and Seasoning
- 1.5 lbs steak (sirloin, ribeye, or filet), cut into bite-sized pieces
- 2 tbsp Cajun seasoning
- 1 tsp Cajun seasoning (for sauce)
- 3 tbsp avocado oil, divided
- Cracked black pepper, to taste
Sauce
- 4 tbsp butter, divided
- 5 cloves garlic, minced and divided
- 1 cup beef stock
- 1.5 cups heavy cream
- 2 oz Velveeta, cubed
- 1 cup parmesan cheese
Other
- 18 oz cheese tortellini
Instructions
- Season the Steak: Toss the bite-sized steak pieces evenly with 1 tbsp avocado oil and 2 tbsp Cajun seasoning to fully coat the meat in flavor.
- Sear the Steak: Heat a large pan over medium heat and add the steak bites. Cook undisturbed for 2 minutes to develop a crust, then flip and cook another 2 minutes on the other side.
- Sauté Garlic with Steak: Reduce the heat to low, add 2 tbsp butter and 2 cloves of minced garlic to the pan. Toss and cook for 1–2 minutes to infuse the steak with garlic flavor.
- Remove Steak: Take the steak out of the pan and tent it with foil to keep warm while you prepare the sauce.
- Prepare Garlic Butter Sauce: In the same pan over medium-low heat, add the remaining 2 tbsp butter and 3 cloves minced garlic. Cook until fragrant, about 30 seconds, stirring frequently to avoid burning.
- Simmer Beef Stock: Pour in the beef stock and increase the heat to medium. Let it simmer for 5–7 minutes until it reduces slightly and concentrates in flavor.
- Cook Tortellini: While the sauce reduces, cook the cheese tortellini according to package instructions. Drain and set aside.
- Season Sauce: Stir the remaining 1 tsp Cajun seasoning and cracked black pepper into the pan with the reduced beef stock.
- Add Cream: Reduce heat to low and pour in the heavy cream. Stir well to combine all ingredients smoothly.
- Melt Velveeta: Add the cubed Velveeta cheese and whisk continuously until the cheese is fully melted and the sauce is smooth and creamy.
- Thicken Sauce: Let the sauce simmer gently for about 5 minutes until it thickens slightly, then stir in the parmesan cheese until melted and well incorporated.
- Combine Tortellini and Sauce: Add the cooked tortellini directly to the sauce and stir to coat each piece thoroughly. Bring to a low boil for 1–2 minutes to help thicken the sauce further around the pasta.
- Serve with Steak: Remove the pan from the heat and top the creamy sauce and tortellini with the reserved steak bites before serving.
Notes
- You can use your preferred cut of steak, such as sirloin, ribeye, or filet, ensuring it is tender and suitable for quick cooking.
- Adjust the Cajun seasoning amount to your heat preference.
- Velveeta is used here for a smooth, melty texture, but you can substitute with other melting cheeses if preferred.
- For a richer sauce, ensure the cream simmers gently and does not boil vigorously.
- Keep the cooked steak warm by tenting with foil while preparing the sauce to maintain juiciness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
