Lorenzo Devereaux
Imagine sinking your fork into a perfectly seared Cajun-seasoned steak, its edges caramelized with sizzling garlic butter, revealing a juicy, tender center that bursts with bold, smoky spice. Beside it, pillowy cheese-filled tortellini is cloaked in a silky Alfredo sauce, rich with cream, Parmesan, and a touch of nutmeg for warmth. It’s a luxurious plate that balances rustic comfort with a gourmet finish.
This is the kind of dinner that doesn’t just fill you up — it stops conversation, commands attention, and leaves everyone lingering over the last bite. Whether you’re treating yourself after a long week or impressing guests, this Cajun garlic butter steak with cheesy Alfredo tortellini transforms an ordinary night into a restaurant-worthy experience without leaving your kitchen.
What Cut of Steak Works Best for Cajun Garlic Butter Steak?
For this dish, you want a steak that can handle high heat and still deliver tenderness and flavor. Ribeye is a popular choice for its marbling, while New York strip offers a leaner, beef-forward bite. Filet mignon works beautifully for a melt-in-your-mouth experience, though it’s on the milder side, so the Cajun spice really shines.
Ingredients for the Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini
Steak: The star of the plate. A well-marbled cut sears to perfection, locking in juices and soaking up Cajun flavors.
Cajun Seasoning: This blend adds smoky heat and depth. It’s the backbone of the dish’s bold personality.
Garlic Butter: Luxurious and aromatic, it seeps into the meat, marrying spice with rich creaminess.
Cheese Tortellini: A tender, pasta pocket filled with creamy cheese that complements the steak’s robust flavors.
Heavy Cream: Creates the base of the Alfredo, making it luscious and smooth.
Parmesan Cheese: Adds salty, nutty richness to the sauce, enhancing every bite.
Nutmeg (optional): A pinch adds warmth and complexity to the Alfredo.
Fresh Parsley: Brightens the final dish with color and freshness.
How To Make the Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini
Step 1: Season and Prepare the Steak
Pat the steak dry with paper towels to ensure a perfect sear. Generously season both sides with Cajun seasoning, pressing it into the meat for maximum flavor penetration.
Step 2: Sear the Steak
Heat a heavy skillet (cast iron works best) over medium-high heat. Add a drizzle of oil, then lay in the steak. Sear for 3-4 minutes per side, or until it reaches your preferred doneness. Add butter and minced garlic in the final minute, spooning the melted garlic butter over the steak.
Step 3: Rest the Steak
Transfer the steak to a plate and cover loosely with foil. Let it rest for at least 5 minutes so the juices redistribute, keeping the meat tender.
Step 4: Cook the Tortellini
While the steak rests, bring a pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until al dente. Drain and set aside.
Step 5: Make the Alfredo Sauce
In the same skillet used for the steak, lower the heat to medium. Add heavy cream, scraping up any browned bits from the pan. Stir in Parmesan cheese until smooth and creamy. Season with salt, pepper, and a pinch of nutmeg if desired.
Step 6: Combine and Serve
Toss the cooked tortellini in the Alfredo sauce until evenly coated. Slice the rested steak against the grain, arrange on plates alongside the tortellini, and spoon any extra garlic butter from the resting plate over the meat. Garnish with fresh parsley and serve immediately.
Serving and Storing Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini
This indulgent dinner is best enjoyed hot off the stove, when the steak is still sizzling and the Alfredo sauce is creamy and smooth. Serve on warmed plates to keep everything hot longer. If you need to store leftovers, place the steak and tortellini in separate airtight containers — they’ll keep well in the refrigerator for up to 3 days. Reheat the steak gently in a skillet with a splash of broth or butter, and warm the tortellini over low heat with a touch of extra cream to revive the sauce.
What to Serve With Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini
Garlic Roasted Cherry Tomatoes
Their sweet-tart juiciness balances the richness of steak and Alfredo.
Roasted Parmesan Green Beans
Adds a crisp, salty counterpoint to the creamy pasta.
Caesar Salad
Cool, crisp greens with a tangy dressing offer a refreshing bite.
Crusty Artisan Bread
Perfect for mopping up any leftover sauce or garlic butter.
Grilled Asparagus with Lemon
Bright, slightly charred asparagus cuts through the heaviness.
Creamy Broccoli Cheddar Soup
A cozy starter that complements the pasta without overwhelming it.
Balsamic Glazed Brussels Sprouts
Adds a sweet-savory note to round out the plate.
Want More Pasta Dinner Ideas?
If you love this Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini, try these other crowd-pleasing comfort meals:
- Garlic Parmesan Tortellini with Chicken and Broccoli for a creamy, veggie-packed twist.
- One-Pot Spicy Garlic Butter Chicken Tortellini for a bolder kick with minimal cleanup.
- Creamy Ground Beef Alfredo Pasta for a rich, beefy alternative.
- Cheesesteak Tortellini in Rich Provolone Sauce for a hearty, cheesy spin.
- Ultimate Cajun Mozzarella Chicken Ranch Pasta for the ultimate fusion of flavors.
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And let me know in the comments how yours turned out. Did you go heavy on the Cajun seasoning or keep it mild? Did you sneak in extra cheese into the Alfredo? I love hearing how others make these recipes their own — your tweaks might just inspire someone else’s next dinner.
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Cajun Garlic Butter Steak with Cheesy Alfredo Tortellini
Equipment
- Cast iron skillet
- Pot
Ingredients
Ingredients
- 2 ribeye steaks
- 2 tablespoons Cajun seasoning
- 3 tablespoons butter
- 3 cloves garlic minced
- 12 ounces cheese tortellini
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- 1 pinch nutmeg optional
- 2 tablespoons fresh parsley chopped
Instructions
- Pat steaks dry and season both sides generously with Cajun seasoning.
- Heat skillet over medium-high, add oil, and sear steaks for 3-4 minutes per side. Add butter and garlic in the last minute, basting steaks.
- Remove steaks, cover loosely, and rest for 5 minutes.
- Cook tortellini in salted boiling water until al dente, drain.
- In steak skillet, reduce heat, add cream, and scrape browned bits. Stir in Parmesan until smooth; season with salt, pepper, and nutmeg.
- Toss tortellini in sauce, slice steaks, plate, and garnish with parsley.