Garlic Butter Steak Tips with Three-Cheese Tortellini
Remember those cozy weeknights, surrounded by the aroma of sizzling steak and cheesy pasta? This Garlic Butter Steak Tips with Three-Cheese Tortellini recipe is all about recreating that magic, but without the fuss. It's a quick, easy, and unbelievably satisfying meal that's perfect for a busy weeknight, a casual get-together, or even a romantic dinner for two. Get ready to impress!
Equipment
- Large skillet
Ingredients
- 1 lb steak tips cubed (Sirloin or flank steak work great!)
- 12 oz refrigerated three-cheese tortellini
- 4 tbsp butter divided
- 4 cloves garlic minced
- 0.5 cup Parmesan cheese grated
- 0.5 cup mozzarella cheese shredded
- 0.5 cup cheddar cheese shredded
- salt and pepper to taste
- 1 tbsp olive oil
- fresh basil or parsley for garnish
Instructions
- Cook tortellini according to package directions until al dente. Drain and set aside. I usually check a minute or two early just to make sure they aren't overcooked.
- In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Season steak tips with salt and pepper; sear 3–4 minutes per side, until nicely browned. Remove and set aside. Don't overcrowd the pan; you might need to do this in batches.
- Reduce heat to medium; melt remaining butter in the same skillet. Add garlic and cook for about 1 minute, until fragrant. Don't let the garlic burn!
- Stir in tortellini and sprinkle with cheeses. Stir gently until melted; let sit for 1–2 minutes before stirring again for a crispier texture. This is key for a nice, slightly browned cheese coating.
- Return steak tips to the skillet; toss until heated through. Be gentle; you don't want to break up the steak tips too much.
- Garnish with fresh basil or parsley and serve immediately. Enjoy!
Notes
Feel free to experiment! Cheese variations: Try different cheese combinations! Asiago, Romano, or provolone would all be delicious. Veggie boost: Add some sauteed mushrooms, spinach, or bell peppers to the skillet with the garlic. Spice it up: A pinch of red pepper flakes adds a nice kick. Different pasta: Use any pasta you like! Penne or rotini would work well too. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.