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