Instructions
Step 1: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions.
Step 2: Add the broccoli florets to the boiling water during the last 2 minutes of cooking.
Step 3: Drain the tortellini and broccoli, then set aside.
Step 4: Season the steak cubes with salt, black pepper, garlic powder, and onion powder.
Step 5: Heat olive oil in a large skillet over medium-high heat.
Step 6: Sear the steak bites for 2 to 3 minutes per side until browned and cooked to your desired doneness.
Step 7: Remove the steak from the skillet and set aside.
Step 8: Reduce the heat to medium and melt the butter in the same skillet.
Step 9: Add the minced garlic and sauté for 1 minute until fragrant.
Step 10: Pour in the heavy cream and stir well.
Step 11: Add the Parmesan cheese, mozzarella cheese, Italian seasoning, and red pepper flakes.
Step 12: Stir continuously until the cheese is melted and the sauce becomes smooth and creamy.
Step 13: Add the cooked tortellini and broccoli to the skillet and toss gently to coat in the sauce.
Step 14: Return the steak bites to the skillet and stir carefully.
Step 15: Simmer for 2 minutes until everything is heated through.
Step 16: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of milk or cream to loosen the sauce.
Avoid overheating to prevent the steak from becoming tough.
This dish is best enjoyed fresh, but leftovers can also be microwaved in short intervals while stirring occasionally.
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