Creamy Provolone Garlic Butter Steak and Tortellini Skillet

35 mins
Serves 4
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Directions

  1. 1Bring a large pot of salted water to a boil and cook the tortellini according to package directions until just tender, about 3 to 5 minutes.
  2. 2Drain and set aside.
  3. 3Season the steak bites with salt, black pepper, and garlic powder.
  4. 4Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  5. 5Add the steak and cook for 3 to 4 minutes, turning to brown all sides.
  6. 6Remove to a plate.
  7. 7In the same skillet, add the remaining 1 tablespoon butter and the garlic.
  8. 8Cook for 30 seconds until fragrant.
  9. 9Pour in the beef broth and stir, scraping up any browned bits from the bottom of the skillet.
  10. 10Stir in the heavy cream, onion powder, and Italian seasoning.
  11. 11Simmer for 3 to 4 minutes until slightly thickened.
  12. 12Add the Parmesan cheese and cooked tortellini, stirring gently until coated.
  13. 13Return the steak bites to the skillet and stir lightly.
  14. 14Lay the provolone slices over the top.
  15. 15Cover the skillet for 2 to 3 minutes until the cheese is melted.
  16. 16Sprinkle with parsley if using, then serve hot.

Ingredients

  • 1.5 pounds sirloin steak, cut into bite-sized cubes
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 1 package (20 ounces) refrigerated cheese tortellini
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup heavy cream
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon Italian seasoning
  • 0.5 cup grated Parmesan cheese
  • 6 slices provolone cheese
  • 1 tablespoon chopped fresh parsley, optional

Equipment

large potlarge skillet

Tips

  • Store leftovers in the fridge for up to 3 days.