Garlic Butter Steak Medallions with Cheesy Mozzarella Tortellini

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. /n
Step 2: Season the steak medallions with Italian seasoning, paprika, salt, and black pepper. /n
Step 3: Heat olive oil in a skillet over medium-high heat. Add steak and sear until browned and cooked to desired doneness, about 3–5 minutes. Remove and set aside. /n
Step 4: In the same skillet, add butter and minced garlic. Sauté for 1 minute, then return steak to coat in garlic butter and set aside. /n
Step 5: In a separate pan, melt butter over medium heat and add heavy cream. Bring to a gentle simmer. /n
Step 6: Stir in mozzarella and Parmesan cheese until melted and smooth. /n
Step 7: Season the sauce with garlic powder, onion powder, salt, and pepper. Adjust consistency with reserved pasta water as needed. /n
Step 8: Toss the cooked tortellini in the creamy sauce until well coated. /n
Step 9: Serve the cheesy tortellini alongside the garlic butter steak medallions and garnish with fresh parsley.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of milk or cream to maintain the sauce’s creamy texture. For best results, reheat steak separately to avoid overcooking.