One-Pan Cowboy Butter Tortellini Steak Bites Recipe
This One-Pan Cowboy Butter Tortellini Steak Bites recipe features juicy, seared steak cubes paired with cheesy tortellini, all tossed in a rich, zesty cowboy butter sauce with garlic, smoked paprika, fresh herbs, and a splash of lemon. Ready in just 35 minutes, it’s a bold, creamy, and comforting one-pan meal perfect for quick weeknight dinners or impressing guests with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Steak Bites
- 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
For the Cowboy Butter Sauce
- 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
For the Pasta
- 12 oz cheese tortellini (fresh or refrigerated)
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until al dente, stirring occasionally to prevent sticking. Reserve ½ cup of the pasta water before draining. Drain the tortellini and set aside, keeping it warm for when you combine with the sauce and steak.
- Prepare the Steak Bites: Pat the steak cubes dry with paper towels to ensure a good sear. Season them evenly with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the steak bites in a single layer without overcrowding. Cook for 2–3 minutes per side until the steak develops a deep golden-brown crust and is cooked to your desired doneness. Remove the steak from the skillet and let it rest on a plate to keep juices locked in.
- Make the Cowboy Butter Sauce: Reduce heat to medium. In the same skillet, melt 6 tablespoons of unsalted butter, scraping up the browned bits left from the steak. Add the minced garlic and cook for about 1 minute until fragrant, stirring constantly to avoid burning. Stir in the red pepper flakes, Dijon mustard, and lemon juice. Add the chopped fresh parsley and chives, mixing well to combine all the flavors.
- Combine Everything: Return the cooked tortellini and rested steak bites to the skillet. Gently toss to coat them evenly with the cowboy butter sauce. Gradually add the reserved pasta water, a few tablespoons at a time, to create a smooth, glossy sauce that clings to the tortellini and steak. Stir in the grated Parmesan cheese until it melts into a creamy, velvety consistency. Taste and adjust seasoning if needed.
- Serve: Plate the dish immediately while hot. Garnish with extra Parmesan, a sprinkle of fresh parsley, and a light dash of Cajun seasoning for an added pop of color and spice. Serve right away to enjoy the tender pasta and silky sauce at their best.
Notes
- Adjust heat level by increasing or decreasing Cajun seasoning and red pepper flakes to suit your preference.
- Use fresh herbs like parsley and chives for the best flavor and vibrant color in the sauce.
- Reserve pasta water as it is essential to create a silky, cohesive sauce that clings to pasta and steak.
- Serve immediately after cooking for optimal texture and taste.
Keywords: cowboy butter, steak bites, tortellini, one-pan meal, creamy pasta, Cajun seasoning, quick dinner, easy recipe, garlic butter sauce
