Cowboy Butter Tortellini Steak Bites
A flavorful one-pan dish featuring juicy seared steak bites with cheesy tortellini tossed in a zesty cowboy butter sauce with fresh herbs, garlic, and a hint of lemon.
Equipment
- 1 large pot
- 1 large skillet
Ingredients
- 1 ½ lbs sirloin or ribeye steak cut into bite-sized cubes
- 1 tsp Cajun seasoning
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 4 cloves garlic minced
- ½ tsp red pepper flakes optional
- 1 tsp Dijon mustard
- Juice of 1 lemon
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- 12 oz cheese tortellini fresh or refrigerated
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook tortellini until tender but firm; reserve ½ cup pasta water, then drain.
- Pat steak cubes dry and season with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat and sear steak bites for 2–3 minutes per side until browned; set aside.
- Reduce heat to medium; melt butter in skillet, add minced garlic and cook until fragrant, about 1 minute.
- Stir in red pepper flakes, Dijon mustard, lemon juice, parsley, and chives; mix well.
- Return tortellini and steak bites to the skillet and toss with the cowboy butter sauce.
- Add reserved pasta water as needed to achieve a smooth sauce and stir in Parmesan cheese until melted.
- Serve hot, garnished with extra Parmesan, fresh parsley, and a sprinkle of Cajun seasoning.
Notes
- Adjust the heat by varying Cajun seasoning and red pepper flakes.
- Use fresh herbs for better flavor and color.
- Reserve pasta water to create a silky sauce.
- Serve immediately for best texture and taste.