Buttery Steak Tortellini

Ingredience

12 oz bag cheese tortellini

8 oz steak, cut into bite size pieces. Use skirt steak for traditional, intensely beefy flavor or flank steak for a slightly milder taste and easier chewing, though flat iron, sirloin, ribeye, or hanger steak are also great alternatives

2 tbsp olive oil

2 tbsp butter

4 cloves minced garlic

1 cup heavy cream

½ cup grated parmesan cheese

½ tsp smoked paprika

Salt and pepper to taste

Chopped parsley or chives to garnish

Pokyny

Cook tortellini, drain and set aside

Season the steak bites with salt, pepper, paprika.

Heat olive oil and sear steak until just golden, set aside

In same skillet, melt butter, add garlic. Saute until fragrant, pour in cream, simmer on low for 5 – 7 minutes.

Stir in cheese until smooth and thickened.

Combine and serve. Add steak and tortellini to sauce, toss gently until warmed through. Garnish with parsley or chives and a dusting of parmesan cheese.