Name: One-Pan Cowboy Butter Tortellini Steak Bites Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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 & black pepper, to taste; 2 tbsp olive oil; 6 tbsp unsalted butter; 4 cloves garlic, minced; ½ tsp red pepper flakes (optional, for heat); 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

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Introduction

This one-pan Cowboy Butter Tortellini Steak Bites recipe brings together juicy seared steak, cheesy tortellini, and a rich, zesty butter sauce. Featuring bold spices, fresh herbs, and a touch of lemon, it’s a quick and flavorful dish perfect for a satisfying weeknight meal.

A white plate holds a serving of tortellini pasta covered in a creamy brown sauce with visible small red chili and green herb bits. On top of the pasta, there are several pieces of seared beef with a dark, charred crust and a glossy finish from the sauce. The tortellini are yellow with a soft, smooth texture, while the beef pieces are thick and juicy looking. Small chopped green herbs are sprinkled over the dish, adding a fresh touch. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 & black pepper, to taste
2 tbsp olive oil
6 tbsp unsalted butter
4 cloves garlic, minced
½ tsp red pepper flakes (optional, for heat)
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

Step 1: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Stir occasionally to prevent sticking. Reserve ½ cup of the pasta water, then drain and set the tortellini aside, keeping it warm.
Step 2: Pat the steak cubes dry with paper towels to ensure a good sear. Season evenly with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
Step 3: Add the steak bites to the skillet in a single layer without crowding. Cook for 2–3 minutes per side until browned and cooked to your liking. Remove the steak from the skillet and let it rest on a plate.
Step 4: Reduce heat to medium. Melt butter in the same skillet, scraping up any browned bits. Add minced garlic and cook for about 1 minute until fragrant. Stir in red pepper flakes, Dijon mustard, and lemon juice.
Step 5: Add chopped parsley and chives to the sauce. Return the tortellini and steak bites to the skillet, tossing gently to coat in the sauce.
Step 6: Slowly add reserved pasta water a few tablespoons at a time to create a smooth, silky sauce. Stir in grated Parmesan cheese until melted and creamy. Taste and adjust seasoning if needed.
Step 7: Serve immediately, garnished with extra Parmesan, fresh parsley, and a sprinkle of Cajun seasoning for color and spice.

Tips & Variations

Choose ribeye for more marbling or sirloin for a leaner cut with great flavor.
Always pat the steak dry before cooking to develop a perfect crust.
Fresh herbs like parsley and chives brighten the sauce; feel free to swap with thyme, rosemary, or basil.
Adjust the heat by varying the amount of Cajun seasoning and red pepper flakes.
Add veggies such as baby spinach, cherry tomatoes, or bell peppers just before serving for extra color and nutrition.
Use gnocchi, ravioli, or penne if tortellini isn’t available, adjusting cooking times accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the pasta and sauce together for best flavor. Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to restore sauce creaminess. Avoid microwaving to prevent drying out the steak and sauce separation. You can freeze the steak bites and tortellini separately; reheat slowly with added liquid to maintain texture.

How to Serve

A white plate holds a rich dish with two main layers. The bottom layer is a bed of yellow tortellini pasta, coated in a creamy brown sauce with bits of ground meat and small red pepper pieces, sprinkled with chopped green herbs. On top sit medium-sized pieces of grilled steak, dark brown with a slightly charred texture and shiny from the sauce that covers parts of the meat and pasta. The whole dish looks moist and flavorful with a mix of soft pasta and juicy meat. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

You can prepare the steak and sauce in advance and store them separately. Reheat gently with a splash of pasta water to keep the sauce creamy. For the best texture, cook and combine everything just before serving.

Can I use frozen tortellini?

Yes, frozen tortellini works well. Cook it according to package directions and be sure to reserve some pasta water for the sauce as usual.