Garlic Butter Steak Tips with Cheesy Tortellini in Mozzarella Sauce
Ingredients:
1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
1 tablespoon olive oil
3 tablespoons unsalted butter
4 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon Cajun seasoning
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
12 oz cheese tortellini
2 tablespoons unsalted butter
3 garlic cloves, minced
1 ½ cups heavy cream
1 cup whole milk
1 ½ cups shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
3 oz cream cheese, softened
½ teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
1. Bring a large pot of salted water to a boil. Cook tortellini until al dente according to package directions. Drain and set aside, reserving ½ cup pasta water.
2. In a large skillet, melt 2 tablespoons butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and milk, stirring well. Lower heat and add mozzarella, Parmesan, and cream cheese. Stir until smooth and creamy. Season with Italian seasoning, salt, pepper, and red pepper flakes. Toss in the tortellini, adding reserved pasta water if you want a looser, silkier sauce.
3. Pat the steak cubes dry with paper towels. Season with salt, pepper, paprika, and Cajun seasoning. Heat olive oil in a cast-iron skillet over medium-high heat. Add the steak tips in a single layer and sear 2–3 minutes per side until browned. Lower heat, add 3 tablespoons butter and minced garlic, then toss the steak in the garlic butter for 1–2 minutes, spooning melted butter over the pieces.
4. Arrange the cheesy tortellini on one side of the plate and the garlic butter steak tips on the other. Spoon extra garlic butter from the pan over the steak and garnish both with fresh parsley.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 870 per serving