Instructions
step 1 Bring a pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside. /n
step 2 Heat olive oil in a large skillet over medium-high heat. Add steak cubes, season with salt, pepper, and paprika, and sear until browned on all sides. Remove and set aside. /n
step 3 In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant. /n
step 4 Pour in heavy cream and stir, scraping up any browned bits from the pan for extra flavor. /n
step 5 Add Parmesan cheese, mozzarella cheese, Italian seasoning, and red pepper flakes. Stir until the sauce becomes smooth and creamy. /n
step 6 Return the cooked steak to the skillet and mix to coat in the sauce. /n
step 7 Add the cooked tortellini and gently toss until everything is evenly coated. /n
step 8 Simmer for 2–3 minutes until heated through and slightly thickened. /n
step 9 Garnish with fresh parsley and serve immediately.
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, adding a splash of cream or milk to loosen the sauce. This dish is best enjoyed fresh, but can be frozen for up to 1 month, though the texture of the cream sauce may slightly change upon reheating.
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