If you’ve ever craved the comfort of cheesy pasta but wanted to take it up a notch with juicy, tender steak, this Smothered Steak Bites in Creamy Velveeta Tortellini recipe will become your new weeknight (or date night) favorite.
In less than 30 minutes, you get a rich, velvety cheese sauce hugging pillowy tortellini, all topped with perfectly seared steak bites smothered in savory creaminess.
Why This Recipe Works
- Balanced indulgence – The Velveeta brings creamy smoothness without overpowering the steak.
- Fast & beginner-friendly – Perfect for busy nights, yet elegant enough for entertaining.
- Customizable – Swap proteins, add veggies, or play with different cheeses for your own twist.
Ingredients
(Serves 4 — includes both US and metric measurements for accuracy)
For the Steak Bites
- 1 lb (450g) sirloin steak or ribeye, cut into 1-inch cubes
- 1 tbsp (15ml) olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
For the Creamy Velveeta Tortellini
- 12 oz (340g) cheese tortellini (fresh or frozen)
- 8 oz (225g) Velveeta cheese, cubed
- 1 cup (240ml) heavy cream
- ½ cup (120ml) milk
- ¼ cup (60ml) reserved pasta water (adjust for desired thickness)
- ½ tsp onion powder
- ¼ tsp white pepper (optional, for smooth heat)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Prep the Steak Bites
- Pat steak pieces dry with a paper towel — this ensures a proper sear.
- Season with smoked paprika, salt, and black pepper.
Pro Tip: For extra flavor, let seasoned steak rest for 10 minutes before cooking.
2. Sear the Steak
- Heat olive oil in a large skillet over medium-high heat.
- Add steak cubes in a single layer (avoid overcrowding — cook in batches if needed).
- Sear for 2–3 minutes per side until browned and just cooked through.
- Add butter and garlic during the last 30 seconds of cooking; toss to coat.
- Transfer steak to a plate and cover loosely with foil to keep warm.
3. Cook the Tortellini
- Bring a large pot of salted water to a boil.
- Cook tortellini according to package directions until al dente.
- Reserve ¼ cup pasta water, then drain.
4. Make the Creamy Velveeta Sauce
- In the same skillet used for the steak, reduce heat to medium.
- Pour in heavy cream and milk, stirring to deglaze the pan.
- Add Velveeta cubes and onion powder.
- Stir until cheese is fully melted and sauce is smooth.
- Add reserved pasta water a little at a time until desired thickness is reached.
5. Combine & Serve
- Add cooked tortellini to the sauce and stir to coat.
- Top with steak bites and any juices from the plate.
- Garnish with parsley.
- Serve immediately for best texture.
Flavor Variations
- Mushroom Upgrade – Sauté sliced mushrooms before adding cream for earthy depth.
- Garlic Lover’s Version – Double the garlic in the steak stage for boldness.
- Spicy Kick – Add ½ tsp crushed red pepper flakes to the sauce.
- Cheese Swap – Replace part of the Velveeta with shredded sharp cheddar or Gouda for complexity.
What to Serve With It
- Garlic bread or buttery breadsticks
- Roasted broccoli or asparagus for a fresh balance
- Caesar salad for a crisp contrast
- Red wine like Merlot or Cabernet Sauvignon, or iced tea for a non-alcoholic pairing
Storage & Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of milk to loosen sauce.
- Freezing not recommended — the cheese sauce can separate.
Nutritional Information (per serving) (approximate)
- Calories: 610
- Protein: 32g
- Carbs: 45g
- Fat: 33g
- Fiber: 2g
- Sugar: 6g
FAQ
Q: Can I make this with frozen tortellini?
Yes — simply add 1–2 extra minutes to the cooking time.
Q: Can I make the sauce without Velveeta?
Absolutely — replace with 8 oz shredded cheddar or a cheese blend, but whisk continuously to avoid clumping.
Q: What’s the best steak cut for this recipe?
Sirloin is lean and tender, ribeye is richer and more marbled, and filet mignon is the most luxurious choice.
💡 Final Chef’s Note:
The magic of this recipe is in the balance — the hearty, meaty bite of steak with the creamy, silky comfort of cheese-laden pasta. It’s indulgent without being overly heavy, and it’s just as good on a weeknight as it is for impressing dinner guests.
