Ultimate Cheesy Steak Bites & Tortellini Skillet
Tender seared steak bites and cheese tortellini simmered in a garlic Parmesan cream sauce and finished with melted mozzarella. A one-skillet, high-protein dinner ready in 30 minutes.
Ingredients
- 1 lbsirloin steak, cut into 1-inch cubes
- 20 ozrefrigerated cheese tortellini
- 2 tbspAvocado Oil
- 3 tbspUnsalted Butter
- 6Garlic, minced
- 1 smallShallot, finely chopped
- 1 cupLow Sodium Beef Broth
- 1 cupHeavy Cream
- 0.5 cupParmesan Cheese, freshly grated
- 1 cupMozzarella Cheese, shredded
- 2 cupbaby spinach
- 1 tspItalian Seasoning
- 1 tspSmoked Paprika
- 0.5 tspRed Pepper Flakes, optional
- Salt and Pepper, to taste
- Fresh parsley, for garnish
Instructions
- 1
Pat the steak cubes completely dry with paper towels. Season generously with salt, pepper and smoked paprika.
- 2
Heat the oil in a 12-inch cast iron skillet over high heat until it just starts to smoke. Add half the steak in a single layer and sear 90 seconds without moving. Flip and sear 60 to 90 seconds more. Transfer to a plate and repeat with the remaining steak.
- 3
Lower the heat to medium. Melt the butter, add the shallot and cook 2 minutes. Stir in the garlic, Italian seasoning and red pepper flakes and cook 30 seconds until fragrant.
- 4
Pour in the beef broth and scrape up the browned bits from the bottom of the pan.
- 5
Stir in the heavy cream and bring to a gentle simmer. Add the uncooked tortellini, cover and simmer 5 to 7 minutes, stirring once or twice, until tender.
- 6
Stir in the Parmesan and spinach until the spinach wilts. Return the steak and any juices to the pan.
- 7
Top with mozzarella and cover for 2 minutes until melted, or broil 2 minutes until golden and bubbly. Garnish with parsley and serve hot.