Ingredients:

  • 1.5 lbs top sirloin steak, trimmed and cut into 1-inch cubes
  • 18 oz refrigerated cheese tortellini
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 4 cloves garlic, minced
  • 1 cup low-sodium beef broth
  • 0.25 cup grated parmesan cheese
  • 2 tbsp unsalted butter
  • 0.5 cup fresh parsley and chives, finely chopped

Instructions:

  1. Pat the steak bites completely dry with paper towels. Toss with smoked paprika, salt, and cracked black pepper.
  2. Heat olive oil in a 12-inch cast iron or heavy stainless steel skillet over high heat. Add steak bites in a single layer and sear for 2 minutes until a deep brown crust forms. Toss and cook for another 2 minutes, then immediately remove the steak from the pan and set aside.
  3. Reduce heat to medium. Add 2 tbsp butter and the 4 cloves of minced garlic. Stir for 30 seconds until the aroma fills the kitchen and the garlic is golden but not brown.
  4. Pour in the beef broth to deglaze the pan, scraping up the caramelized bits from the bottom. Add the refrigerated tortellini and cover with a lid.
  5. Simmer for 5 to 7 minutes until the pasta is tender and the liquid has reduced by half.
  6. Remove the lid and stir in the 0.25 cup of parmesan cheese. The sauce will begin to thicken and look velvety.
  7. Return the steak and any accumulated juices to the pan. Toss gently for 1 minute to warm everything through.
  8. Turn off the heat and stir in the 0.5 cup of fresh parsley and chives.
  9. Plate immediately while the sauce is glossy and the steak is perfectly tender. The herbs should be bright green and fragrant.