03/04/2026
Garlic Butter Steak Medallions with Cheesy Mozzarella Tortellini
Ingredients:
1½ lb sirloin steak, cut into thick medallions or large chunks
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1½ tsp Cajun seasoning
½ tsp paprika
½ tsp salt
½ tsp black pepper
For the cheesy mozzarella tortellini
20 oz cheese tortellini
2 tbsp unsalted butter
1 tbsp olive oil
1 small onion, finely diced
4 cloves garlic, minced
1½ cups heavy cream
½ cup whole milk
1 cup shredded mozzarella cheese
¾ cup freshly grated Parmesan cheese
½ cup Velveeta cheese, cubed
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning
Directions:
1. Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and set aside.
2. Pat the steak medallions dry and season evenly with Cajun seasoning, paprika, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2–3 minutes per side until deeply golden with a caramelized crust. Remove and set aside.
4. Reduce heat to medium. Add butter and garlic to the same skillet and cook until fragrant. Return the steak and toss until coated in garlic butter. Remove from heat and keep warm.
5. In a separate pan, melt butter with olive oil over medium heat. Add diced onion and cook until soft. Stir in garlic and cook briefly.
6. Pour in heavy cream and milk and simmer until slightly thickened.
7. Reduce heat to low. Add Velveeta and stir until fully melted.
8. Add mozzarella and Parmesan gradually, stirring until the sauce becomes ultra-thick, glossy, and very cheesy.
9. Season with salt, black pepper, and Italian seasoning.
10. Add cooked tortellini and gently fold until every piece is fully coated and cheese stretches when lifted.
11. Serve the cheesy tortellini on one side and the garlic butter steak medallions on the other.
Cooking Time: 30 minutes | Servings: 4 | Calories: ~980 per serving
