1 pound beef sirloin, cut into bite-sized pieces

20 ounces refrigerated cheese tortellini

8 ounces cremini or button mushrooms, sliced

1 tablespoon olive oil

2 tablespoons unsalted butter, divided

3 cloves garlic, minced

1 cup heavy cream

1/2 cup beef broth

3/4 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika

1/2 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley, for garnish

Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.

Pat the beef pieces dry with paper towels. Season them with salt, black pepper, and smoked paprika.

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the beef in a single layer and sear for 2–3 minutes per side, or until deeply browned and cooked to your preferred doneness. Transfer the beef to a plate.

Add the remaining tablespoon of butter to the same skillet. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until golden brown and tender.

Stir in the minced garlic and Italian seasoning. Cook for about 30 seconds, just until fragrant.

Pour in the beef broth and scrape up any flavorful browned bits from the bottom of the skillet. Let it simmer for 2 minutes.

Reduce the heat to medium-low and stir in the heavy cream. Simmer gently for 2–3 minutes without allowing the sauce to boil rapidly.

Gradually stir in the freshly grated Parmesan until melted and smooth. If the sauce becomes too thick, add a small splash of reserved pasta water.

Return the cooked tortellini and seared beef to the skillet. Toss gently until everything is evenly coated in the creamy mushroom sauce and heated through.

Taste and adjust the seasoning as needed. Garnish with fresh parsley and additional Parmesan before serving warm.