ingredients:
1 pound cheese tortellini (fresh or refrigerated)
1 tablespoon olive oil
1 pound steak (sirloin or ribeye), thinly sliced
1 tablespoon butter
4 cloves garlic, minced
1 1/2 cups heavy cream
8 ounces velveeta cheese, cubed
1/2 teaspoon garlic powder
salt and black pepper to taste
1/4 teaspoon crushed red pepper flakes (optional)
chopped parsley for garnish
instructions:
1. cook the tortellini according to package instructions. drain and set aside.
2. in a large skillet, heat olive oil over medium-high heat. add the sliced steak, season with salt and pepper, and sear for 2–3 minutes per side until browned but still tender. remove and set aside.
3. in the same skillet, reduce heat to medium and melt the butter. add the minced garlic and sauté for 1–2 minutes until fragrant.
4. pour in the heavy cream and bring to a gentle simmer. stir in velveeta cheese cubes and cook, stirring often, until melted and smooth.
5. season the sauce with garlic powder, additional salt and pepper, and red pepper flakes if using.
6. return the cooked tortellini and steak to the skillet. toss to coat everything evenly in the creamy cheese sauce.
7. cook for another 2–3 minutes until heated through.
8. serve hot, garnished with chopped parsley.
pro tip: let the steak rest a few minutes after cooking before slicing to keep it juicy and tender.
prep time: 15 minutes | cooking time: 20 minutes | total time: 35 minutes
calories: 620 kcal | servings: 4 servings
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