Description
This comforting dish combines tender, garlicky steak tips with pillowy cheese tortellini coated in a creamy cheddar-Parmesan sauce. It’s a hearty yet elegant meal that comes together in under 40 minutes, making it perfect for both weeknight dinners and special occasions.
Ingredients
For the Steak Tips
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1 ½ lbs sirloin or ribeye, cut into cubes
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1 tbsp olive oil
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3 tbsp butter
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7 cloves garlic, minced (divided)
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1 tsp Cajun seasoning
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1 tsp smoked paprika
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Salt & black pepper, to taste
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Fresh parsley, chopped (for garnish)
For the Tortellini
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18 oz cheese tortellini
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2 tbsp butter
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1 ½ cups heavy cream
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1 cup whole milk
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2 cups sharp cheddar, shredded
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½ cup Parmesan, grated
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½ tsp Italian seasoning
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¼ tsp red pepper flakes (optional)
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Salt & black pepper, to taste
Instructions
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Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until tender. Drain and set aside, reserving a small cup of pasta water.
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In a large saucepan, melt 2 tbsp butter over medium heat. Add 3 cloves minced garlic and sauté for 30 seconds. Pour in the heavy cream and whole milk, whisking until combined. Lower heat and stir in shredded cheddar and Parmesan until smooth and creamy. Season with Italian seasoning, salt, pepper, and red pepper flakes if using. Add tortellini and toss to coat, loosening with pasta water if needed.
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Pat steak cubes dry with a paper towel. Season generously with Cajun seasoning, smoked paprika, salt, and black pepper.
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Heat olive oil in a cast-iron skillet over medium-high. Add steak tips in a single layer and sear for 2–3 minutes per side until browned and cooked to desired doneness.
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Lower heat slightly, add the remaining butter and minced garlic. Baste the steak tips with the garlic butter for 1–2 minutes, spooning it over the meat as it cooks.
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Plate the creamy cheddar tortellini and top with garlic butter steak tips. Drizzle with pan butter and garnish with parsley. Serve hot.
Notes
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Use sirloin or ribeye for the most tender steak tips.
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Don’t overcrowd the pan when searing steak; work in batches if needed.
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Shred your own cheese for the smoothest sauce.
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Adjust seasoning to taste—reduce Cajun spice and red pepper flakes for a milder dish.
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Leftovers can be stored in the refrigerator for up to 3 days; reheat gently with a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes