One-Pan Cowboy Butter Tortellini Steak Bites
One-pan Cowboy Butter Tortellini Steak Bites combines seared steak, cheese tortellini, Parmesan, herbs, and lemon garlic butter in one hearty skillet. It is a practical family dinner for nights when you want beef pasta with a bold sauce and less cleanup.
Equipment
- 12-inch deep skillet
- Tongs
- Cutting Board
- Sharp knife
- Measuring cups and spoons
Ingredients
- 1 1/2 lbs sirloin or ribeye steak cut into bite-sized cubes
- 1 tsp Cajun seasoning or to taste
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- salt and black pepper to taste
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 4 cloves garlic minced
- 1/2 tsp red pepper flakes optional for heat
- 1 tsp Dijon mustard
- 1 lemon juiced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- 12 oz cheese tortellini fresh or refrigerated
- 1/2 cup grated Parmesan cheese
- 1/2 cup reserved pasta water
Instructions
- Boil the tortellini in a deep skillet of salted water until just tender, then reserve 1/2 cup cooking water and drain.
- Toss the steak cubes with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper.
- Heat olive oil in the dry skillet and sear the steak in a single layer until browned, working in batches if needed.
- Transfer the steak to a plate, then melt butter in the skillet over medium-low heat.
- Stir in garlic and red pepper flakes until fragrant, then whisk in Dijon mustard and lemon juice.
- Add the cooked tortellini, Parmesan, and enough reserved pasta water to create a glossy sauce.
- Return the steak and juices to the skillet, then fold in parsley and chives before serving warm.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze for up to 2 months, but expect the tortellini to soften slightly after thawing.
Reheating: Reheat gently in a skillet with a splash of water or broth until the steak and tortellini are hot.
Best Tips: Pat the steak dry and sear in batches so the pieces brown instead of steaming.
Sauce Tips: Add reserved pasta water slowly because the Parmesan will thicken the butter sauce as it melts.
Variations: Add spinach, mushrooms, or a splash of cream if you want a softer or more vegetable-forward skillet.