One-Pan Cowboy Butter Tortellini Steak Bites
This hearty dish combines tender steak bites with creamy tortellini in a buttery garlic sauce, perfect for busy families seeking flavor and nutrition.
Ingredients
For the Steak
- 1.5 lbs Sirloin or Ribeye Steak Provides tender, juicy bites; excellent source of protein.
- 2 tbsp Cajun Seasoning Adds a zesty kick, adjustable to taste.
- 1 tsp Smoked Paprika Infuses a rich, smoky flavor.
- 1 tsp Garlic Powder Enhances the overall garlicky goodness.
- 1 tsp Salt Essential for taste balance.
- 1 tsp Black Pepper Essential for taste balance.
- 2 tbsp Olive Oil Used for sautéing, contributes healthy fats.
For the Sauce
- 6 tbsp Unsalted Butter Adds creaminess without overwhelming the dish.
- 4 cloves Garlic Fresh minced garlic maximizes flavor and aroma.
- 1 tsp Red Pepper Flakes Optional heat for spice lovers.
- 1 tsp Dijon Mustard Deepens the flavor profile with a tangy touch.
- 1 tbsp Lemon Juice Adds brightness to the buttery sauce.
- 2 tbsp Fresh Parsley Provides freshness and color.
- 2 tbsp Chives Provides freshness and color.
For the Tortellini
- 12 oz Cheese Tortellini The main carbohydrate component, offering a creamy texture.
- 0.5 cup Grated Parmesan Cheese Adds umami richness and flavor.
- 0.5 cup Reserved Pasta Water Helps achieve the desired sauce consistency.
Instructions
Preparation
- Gather all your ingredients to make the cooking process smooth.
- Dice 1 ½ lbs of steak into bite-sized pieces.
- Minced garlic cloves and chop fresh parsley and chives, setting them aside for later.
- Measure out your spices and keep them within reach.
- Prepare the tortellini as per package instructions to keep them al dente.
Cooking
- Heat a large skillet over medium-high heat and add 2 tbsp of olive oil.
- Season the diced steak with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.
- Add the steak bites to the skillet, cooking for around 5–6 minutes until browned.
- Remove steak and set aside.
- In the same skillet, lower the heat and add 6 tbsp of unsalted butter, letting it melt.
- Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
- Stir in 1 tsp Dijon mustard and 1 tablespoon lemon juice into the melted butter.
- Return the cooked steak to the pan, mixing it with the buttery sauce.
- Add the cooked tortellini and ½ cup grated Parmesan to the skillet.
- Pour in ½ cup reserved pasta water gradually until the sauce reaches your preferred creaminess.
- Finish with chopped parsley and chives, stirring until well combined.
Serving
- Plate the dish and garnish with additional parsley if desired.
- Serve warm.
Notes
For extra richness, consider using a mixture of butter and olive oil. Store leftovers in an airtight container for up to three days.