Instructions
Step 1: Cook the tortellini according to package instructions until tender, then drain and set aside./n
Step 2: Season the steak pieces with salt, pepper, and paprika./n
Step 3: Heat olive oil in a large skillet over medium-high heat and sear the steak bites for 2–3 minutes per side until browned. Remove and set aside./n
Step 4: In the same skillet, reduce heat to medium and melt the butter, then sauté the minced garlic until fragrant./n
Step 5: Pour in the heavy cream and milk, stirring continuously to combine./n
Step 6: Add provolone cheese, Parmesan cheese, garlic powder, and Italian seasoning, stirring until the sauce is smooth and creamy./n
Step 7: Return the cooked tortellini to the skillet and toss to coat in the sauce./n
Step 8: Add the steak bites back into the skillet and gently mix to combine.
Step 9: Simmer for 2–3 minutes to allow flavors to meld and the sauce to thicken slightly./n
Step 10: Garnish with chopped parsley and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of milk or cream to keep the sauce smooth.
Avoid overheating, as the cheese sauce may separate. For best results, reheat over low heat while stirring.
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