Instructions
step 1 Cook rotini pasta according to package instructions until al dente, then drain and set aside /n
step 2 Season steak pieces with salt, pepper, and paprika /n
step 3 Heat olive oil in a large skillet over medium-high heat and sear steak bites until browned on all sides, then remove and set aside /n
step 4 In the same skillet, melt butter and sauté minced garlic until fragrant /n
step 5 Pour in heavy cream and milk, stirring continuously over medium heat /n
step 6 Add mozzarella and Parmesan cheese, stirring until melted and smooth /n
step 7 Sprinkle in Italian seasoning and mix well /n
step 8 Return the cooked steak to the skillet and coat with the sauce /n
step 9 Add cooked rotini and toss until everything is evenly combined /n
step 10 Cook for 2–3 minutes to let flavors blend /n
step 11 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 maintain the sauce’s creamy texture. Avoid overheating to prevent the steak from becoming tough.
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