Ingredients:

  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 0.5 tsp garlic powder
  • 20 oz refrigerated cheese tortellini
  • 4 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 0.5 cup beef broth
  • 0.25 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 0.25 tsp red pepper flakes (optional)

Instructions:

  1. Pat the steak cubes dry with paper towels. Season the 1.5 lbs of sirloin cubes with kosher salt, black pepper, and garlic powder.
  2. Heat 1 tbsp olive oil in a large cast-iron skillet over high heat until just smoking. Add the steak bites in a single layer and sear for 2-3 minutes per side until a mahogany crust forms. Remove steak from the pan and set aside.
  3. Reduce heat to medium. Add 4 tbsp unsalted butter to the same skillet, scraping up the browned bits (fond) from the bottom. Add 5 cloves of minced garlic and sauté for 30 seconds until fragrant.
  4. Pour in 0.5 cup beef broth to deglaze the pan. Add the 20 oz of refrigerated cheese tortellini directly to the skillet. Cover and simmer for 3-5 minutes, or until the pasta is tender and the liquid has reduced into a light sauce.
  5. Return the steak bites to the pan. Toss everything together to coat in the garlic butter sauce. Stir in 0.25 cup grated Parmesan and fresh parsley. Serve immediately.