Garlic Butter Steak Bites with Mozzarella Cream Tortellini
Ingredients:
1½ lbs sirloin or ribeye steak, cut into bite-size cubes
1 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp Cajun seasoning
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
12 oz cheese tortellini
2 tbsp unsalted butter
3 cloves garlic, minced
1½ cups heavy cream
1 cup whole milk
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
3 oz cream cheese, softened
½ tsp Italian seasoning
¼ tsp red pepper flakes (optional)
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
1. Fill a large pot with salted water and bring to a boil. Add the cheese tortellini and cook just until tender. Drain and set aside, keeping ½ cup of the pasta water.
2. While the pasta cooks, pat the steak cubes dry. Season generously with Cajun seasoning, smoked paprika, salt, and black pepper.
3. Heat the olive oil in a heavy skillet over medium-high heat. Add the steak in a single layer and sear for about 2 minutes per side until browned. Lower the heat and add 2 tablespoons butter along with half of the minced garlic. Toss the steak in the garlic butter for 1–2 minutes, spooning over the top as it cooks. Remove from the pan and cover to keep warm.
4. In a separate large skillet, melt 2 tablespoons butter over medium heat. Add the remaining garlic and cook until fragrant, about 30 seconds. Pour in the heavy cream and milk, stirring gently.
5. Add the cream cheese and stir until smooth. Slowly fold in the mozzarella and Parmesan, stirring constantly until the sauce thickens. Sprinkle in Italian seasoning, red pepper flakes if using, plus a pinch of salt and pepper. Adjust consistency with a splash of reserved pasta water if needed.
6. Toss the tortellini into the creamy sauce until every piece is coated. Let it sit for a minute on low heat so the flavors meld.
7. To serve, spoon the cheesy tortellini onto plates and arrange the garlic butter steak bites beside it. Drizzle any leftover pan juices over the steak and finish with fresh parsley.
Total Time: 40 minutes
Servings: 4
Calories: \~870 per serving