@amberrecipe: Creamy Garlic Butter Steak and Tortellini This Creamy Provolone Garlic Butter Steak and Tortellini Skillet is one of those easy skillet dinners that feels extra special without much work. It is made with tender seared steak bites, cheesy tortellini, and a rich garlic butter cream sauce finished with melty provolone for a warm and comforting meal. Ingredients: 1 1/2 pounds sirloin steak, cut into bite-sized cubes 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon garlic powder 1 tablespoon olive oil 2 tablespoons unsalted butter, divided 1 package (20 ounces) refrigerated cheese tortellini 3 cloves garlic, minced 1 cup beef broth 1 cup heavy cream 1/2 teaspoon onion powder 1/2 teaspoon Italian seasoning 1/2 cup grated Parmesan cheese 6 slices provolone cheese 1 tablespoon chopped fresh parsley, optional Instructions: Bring a large pot of salted water to a boil and cook the tortellini according to package directions until just tender, about 3 to 5 minutes. Drain and set aside. Season the steak bites with salt, black pepper, and garlic powder. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the steak and cook for 3 to 4 minutes, turning to brown all sides. Remove to a plate. In the same skillet, add the remaining 1 tablespoon butter and the garlic. Cook for 30 seconds until fragrant. Pour in the beef broth and stir, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, onion powder, and Italian seasoning. Simmer for 3 to 4 minutes until slightly thickened. Add the Parmesan cheese and cooked tortellini, stirring gently until coated. Return the steak bites to the skillet and stir lightly. Lay the provolone slices over the top. Cover the skillet for 2 to 3 minutes until the cheese is melted. Sprinkle with parsley if using, then serve hot. Store leftovers in the fridge for up to 3 days. Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes Servings: 4 | Calories: 690 per serving

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Tuesday 20 October 2026 21:10:00 GMT