One-Skillet Garlic Butter Steak & Cheese Tortellini Pasta
Ingredients
For the Steak:
1 lb sirloin steak, cut into bite-sized pieces
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
For the Pasta:
12 oz cheese tortellini (fresh or frozen)
1 cup heavy cream
½ cup beef broth
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
¾ cup grated parmesan cheese
¼ cup fresh parsley, chopped (for garnish)
Directions
Cook the Tortellini
Bring a pot of salted water to a boil. Cook the cheese tortellini according to package instructions. Drain and set aside.
Prepare the Steak Bites
Pat the steak pieces dry with a paper towel. Season with salt, black pepper, paprika, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Add the steak bites and cook for about 2-3 minutes per side until browned and cooked to your preferred doneness.
Reduce heat to low, add butter and minced garlic, and stir for 1 minute until fragrant. Remove the steak from the skillet and set aside.
Make the Creamy Garlic Butter Sauce
In the same skillet, pour in heavy cream and beef broth. Stir well, scraping up any browned bits from the bottom for extra flavor.
Add Italian seasoning, red pepper flakes (if using), and grated parmesan cheese. Stir continuously until the sauce thickens slightly (about 2-3 minutes).
Combine & Serve
Return the cooked tortellini and steak bites to the skillet, tossing everything together to coat in the creamy garlic butter sauce.
Let it simmer for 1-2 minutes until heated through. Garnish with fresh parsley and extra parmesan cheese if desired.