Smothered Steak Bites in Creamy Velveeta Tortellini

Ingredients

For the Steak Bites:

1 lb sirloin or ribeye steak, cut into bite-size cubes

1 tbsp olive oil

2 tbsp butter

2 cloves garlic, minced

1 tsp smoked paprika

½ tsp black pepper

Salt, to taste

For the Creamy Velveeta Tortellini:

12 oz cheese tortellini (fresh or frozen)

1 cup heavy cream

6 oz Velveeta cheese, cubed

½ cup grated Parmesan cheese

½ tsp Cajun seasoning (optional, for extra kick)

½ tsp red pepper flakes (optional)

¼ cup reserved pasta water (if needed for creaminess)

Optional Garnish:

Fresh parsley, chopped

Extra Parmesan

Step 1: Cook the Tortellini

Boil tortellini in salted water until al dente. Reserve ¼ cup pasta water, drain, and set aside.

Step 2: Cook the Steak Bites

Pat steak cubes dry and season with paprika, salt, and pepper.

Heat olive oil and butter in a skillet over medium-high heat.

Add steak cubes and sear 2–3 minutes per side until browned and cooked to desired doneness.

Add minced garlic during the last 30 seconds and toss to coat. Remove steak from skillet and set aside.

Step 3: Make the Creamy Velveeta Sauce

In the same skillet, lower heat to medium.

Pour in heavy cream and stir in Velveeta cubes until smooth.

Add Parmesan and stir until fully melted.

Season with Cajun seasoning and red pepper flakes if using.

Thin sauce with reserved pasta water if needed.

Step 4: Combine Tortellini & Steak

Add cooked tortellini to the creamy Velveeta sauce and toss to coat.

Return steak bites to the skillet and fold gently into the pasta.

Step 5: Serve & Garnish

Plate the tortellini with steak bites smothered on top.

Sprinkle with chopped parsley and extra Parmesan.

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4

⚡ Calories per Serving: ~900 kcal