One-Pan Cowboy Butter Tortellini Steak Bites Recipe
A rich one-pan dinner with juicy steak bites, cheesy tortellini, and a bold cowboy butter sauce full of garlic, lemon, and herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: One-Pan / Skillet Cooking
- Cuisine: American-inspired
Ingredients
1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
1 tsp Cajun seasoning (or to taste)
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
1. Cook the Tortellini
Boil salted water and cook tortellini according to package instructions until tender. Reserve ½ cup pasta water, then drain and set aside.
2. Season and Sear the Steak
Pat steak dry and season with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear steak bites for 2–3 minutes per side until browned. Remove and set aside.
3. Make Cowboy Butter Sauce
Reduce heat to medium. In the same pan, melt butter and sauté garlic until fragrant.
Stir in red pepper flakes, Dijon mustard, lemon juice, parsley, and chives.
4. Combine Everything
Add cooked tortellini and steak back into the skillet. Toss to coat in the sauce.
Add reserved pasta water gradually to create a silky sauce. Stir in Parmesan until creamy and melted.
5. Serve
Serve hot with extra Parmesan, parsley, and a light sprinkle of Cajun seasoning.
Notes
Ribeye gives a richer, juicier bite, while sirloin is leaner.
Don’t overcook steak—sear quickly for tenderness.
Pasta water is key for a smooth, glossy sauce.
Add spinach or mushrooms for extra veggies.
