SMOTHERED STEAK BITES IN CREAMY VELVEETA TORTELLINI
Ingredients:
1 lb steak (sirloin or ribeye), cut into bite-sized cubes
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp butter
3 cloves garlic, minced
1 1/2 cups beef broth
1 cup heavy cream
1 1/2 cups Velveeta cheese, cubed
1 cup grated Parmesan cheese
12 oz cheese tortellini
1 tbsp fresh parsley, chopped (optional, for garnish)
Directions:
Season the steak bites with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat. Brown the steak bites for 3–4 minutes, until they’re seared on all sides. Remove the steak from the skillet and set aside.
In the same skillet, melt butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the skillet.
Stir in the heavy cream, Velveeta, and Parmesan cheese. Cook, stirring frequently, until the cheese is fully melted and the sauce is smooth and creamy.
Meanwhile, cook the tortellini according to package directions. Drain and set aside.
Add the cooked tortellini to the skillet with the creamy sauce. Toss to coat the pasta in the cheesy sauce. Add the steak bites back into the skillet, stirring everything together to combine and heat through.
Serve, garnished with chopped parsley and an extra sprinkle of Parmesan for that perfect finishing touch.
Cooking Time: 30 minutes | Servings: 4 | Calories: 980 per serving