1 lb steak (sirloin or ribeye), sliced into strips
1 tbsp olive oil
1 tsp Cajun seasoning
½ tsp smoked paprika
Salt and pepper, to taste
20 oz cheese tortellini (refrigerated or frozen)
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup milk
1½ cups shredded cheddar cheese
½ cup Velveeta cheese, cubed
¼ cup grated Parmesan cheese
½ tsp garlic powder
For garnish:
Fresh parsley, chopped
Extra Parmesan, optional
Instructions
PreparationStep 1: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions. Drain the pasta and set it aside. If you’re using frozen tortellini, make sure to cook it for a couple of extra minutes. Don’t overcook the tortellini should still have a slight bite to them.
Step 2: While the tortellini is cooking, heat olive oil in a large skillet over medium-high heat. Season the sliced steak with Cajun seasoning, smoked paprika, salt, and pepper. Add the steak to the hot skillet in a single layer and sear it for about 2–3 minutes per side, or until browned and cooked to your preferred doneness. Once the steak is done, remove it from the skillet and set it aside on a plate.
Step 3: Reduce the heat to medium. In the same skillet (don’t clean it, you want all those steak drippings for flavor), melt the butter. Add the minced garlic and sauté for about 1 minute, stirring constantly to avoid burning. You want it fragrant but not too browned.
Step 4: Slowly stir in the heavy cream and milk. Let it warm for a minute or two, then add the cheddar, cubed Velveeta, and grated Parmesan. Stir gently and continuously until the cheeses melt and the sauce becomes thick, smooth, and luscious. Add the garlic powder, and season with salt and pepper to taste.
Step 5: Toss the cooked tortellini into the cheese sauce and stir until all the pasta is fully coated. Return the steak to the skillet and fold it gently into the sauce. Let everything simmer together for 1–2 minutes so the flavors meld.
Serve hot, garnished with chopped parsley and a sprinkle of Parmesan if you like things extra cheesy.
