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One-Pan Cowboy Butter Tortellini Steak Bites Recipe
Ash Tyrrell

One-Pan Cowboy Butter Tortellini Steak Bites Recipe

I have to tell you, making this One-Pan Cowboy Butter Tortellini Steak Bites recipe was an absolute game-changer for weeknight dinners. I love how everything cooks in one skillet, which means minimal cleanup and maximum flavor. The combination of tender steak, cheesy tortellini, and a rich, garlicky cowboy butter sauce is just irresistible.
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1½ lbs sirloin or ribeye steak cut into bite-sized cubes – I prefer ribeye for extra juiciness. Pat dry to get a nice sear.
  • 1 tsp Cajun seasoning – adds a smoky spicy kick.
  • ½ tsp smoked paprika – deepens flavor without heat.
  • ½ tsp garlic powder – enhances the fresh garlic in the sauce.
  • Salt & black pepper to taste – always season the steak generously.
  • 2 tbsp olive oil – for searing the steak evenly.
  • 6 tbsp unsalted butter – forms the base of the rich cowboy butter sauce.
  • 4 cloves garlic minced – use fresh garlic; it makes a huge difference.
  • ½ tsp red pepper flakes – optional for a little heat.
  • 1 tsp Dijon mustard – adds tanginess to the sauce.
  • Juice of 1 lemon – brightens the rich flavors.
  • 2 tbsp fresh parsley chopped – fresh herbs make the dish pop.
  • 1 tbsp fresh chives chopped – adds a mild oniony note.
  • 12 oz cheese tortellini – fresh tortellini works best; frozen can get soggy.
  • ½ cup grated Parmesan cheese – freshly grated melts better and tastes richer.
  • ½ cup reserved pasta water – helps create a silky sauce.

Method
 

  1. I started by bringing a large pot of salted water to a boil. Once it was bubbling, I cooked the tortellini according to the package instructions until tender. Before draining, I reserved half a cup of pasta water—it helps make the sauce silky.
  2. I patted the steak cubes dry and seasoned them with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Heating olive oil in a skillet, I seared the steak bites for 2–3 minutes per side until they were browned and cooked to my liking. Then I removed them to rest.
  3. In the same skillet, I reduced the heat to medium and melted butter. I added minced garlic and cooked it until fragrant, about a minute. Then I stirred in red pepper flakes, Dijon mustard, and lemon juice, followed by chopped parsley and chives.
  4. Next, I added the cooked tortellini and steak back into the skillet. I tossed everything to coat it in the buttery sauce, adding reserved pasta water as needed to make the sauce silky. I stirred in Parmesan cheese last for a rich finish.
  5. I plated the dish while hot and garnished with extra Parmesan, parsley, and a light sprinkle of Cajun seasoning for color and spice. It looked restaurant-worthy and tasted even better!

Notes

  • I always pat the steak dry; it helps get a perfect sear.
  • Let the steak rest for a couple of minutes before adding it back to the skillet.
  • I use fresh herbs instead of dried—they brighten the flavor beautifully.
  • Adding pasta water gradually helps you control the sauce’s consistency.
  • Don’t overcook the tortellini; it should be tender but not mushy.