Cowboy Butter Tortellini Steak Bites bring together everything I crave in a weeknight dinner: tender, juicy steak, pillowy cheese tortellini, and a buttery herb sauce that makes my family come running to the table. This one-pan wonder combines bold, smoky flavors with creamy comfort in just 30 minutes.
Table of Contents
Ingredients for Cowboy Butter Tortellini Steak Bites
I always start with quality steak because it makes a noticeable difference in the final dish. Ribeye is my first choice when it’s on sale at Costco for its incredible marbling and flavor, but sirloin works beautifully when I want something leaner without sacrificing taste. Fresh herbs are essential here. Dried just won’t give you that bright, vibrant finish that makes this cowboy butter sauce so addictive.
For the Steak Bites:
- 1 ½ lbs sirloin or ribeye steak (cut into bite-sized cubes) – I recommend ribeye for maximum flavor
- 1 tsp Cajun seasoning (adjust to taste)
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper (to taste)
- 2 tbsp olive oil
For the Cowboy Butter Sauce:
- 6 tbsp unsalted butter
- 4 cloves garlic (minced) – Fresh garlic beats pre-minced every time in my kitchen
- ½ tsp red pepper flakes (optional, for heat)
- 1 tsp Dijon mustard
- Juice of 1 lemon
- 2 tbsp fresh parsley (chopped) – I usually grab a bunch from the produce section
- 1 tbsp fresh chives (chopped)
For the Pasta:
- 12 oz cheese tortellini (fresh or refrigerated) – My preference is fresh from the refrigerated section
- ½ cup grated Parmesan cheese – Pro tip: freshly grated melts much smoother than pre-shredded
- ½ cup reserved pasta water
Step-by-Step Instructions
I recommend reading through all the steps before starting so you can move smoothly from one task to the next. Timing matters here, especially when searing the steak to get that perfect crust.
Step 1: Bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook according to package directions until al dente, stirring occasionally to prevent sticking. Before draining, scoop out ½ cup of that starchy pasta water into a heatproof measuring cup and set aside. It’s your secret weapon for a silky sauce. Drain the tortellini in a colander.
Step 2: While pasta cooks, pat each steak cube completely dry with paper towels. This step is crucial for getting that beautiful golden-brown crust. Season evenly with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Heat your 12-inch skillet while you season the steak. This 2-3 minute window allows the seasonings to adhere better.
Step 3: Heat olive oil in your large skillet over medium-high heat until it shimmers. Add steak bites in a single layer without overcrowding. Work in batches if needed. Cook for 2-3 minutes per side for medium doneness on 1-inch cubes, until deeply browned with a caramelized crust (internal temperature around 135°F for medium). Avoid moving them around too much. You want that gorgeous sear. Transfer to a plate to rest for 3-5 minutes while you make the sauce.
Step 4: Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned. Burnt garlic tastes bitter and will ruin your sauce, so watch it carefully. The garlic should smell amazing and turn just barely golden. Stir in red pepper flakes, Dijon mustard, and fresh lemon juice.
Step 5: Add chopped parsley and chives to the butter mixture, stirring well. Return the cooked tortellini and rested steak bites to the skillet, tossing gently to coat everything in that gorgeous cowboy butter sauce.
Step 6: Gradually add reserved pasta water, a few tablespoons at a time, until the sauce coats the back of a spoon and looks creamy rather than watery. Sprinkle in Parmesan cheese and stir until completely melted. Taste and adjust seasoning if needed. I usually add a pinch more salt and a crack of fresh black pepper.
Perfect Pairings for Your Steak Tortellini
A fresh, crisp salad balances the richness of this dish beautifully. Mixed greens with cucumber, cherry tomatoes, and a tangy vinaigrette cut through the buttery sauce and add brightness to your plate.
Roasted Asparagus: Tender asparagus spears roasted with olive oil and garlic complement the herbaceous notes in the cowboy butter while adding nutritious green vegetables to your meal.
Garlic Bread: Crusty garlic bread is perfect for soaking up every last drop of that incredible butter sauce. Trust me, you won’t want to waste any of it.
Sautéed Green Beans: Quick-cooked green beans with a squeeze of lemon provide a lighter vegetable option that doesn’t compete with the bold flavors of the main dish.
Simple Caesar Salad: The crisp romaine and tangy Caesar dressing create a classic pairing that balances the richness of the steak and tortellini perfectly.
Creamy Garlic Parmesan Tortellini: If you love tortellini as much as I do, this creamy version with sausage and broccoli makes another fantastic dinner option.
Garlic Butter Steak Bites and Potatoes: For another quick steak dinner that’s ready in 30 minutes, try these steak bites with crispy potatoes.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop overnight, making leftovers almost as good as the original dish. I sometimes enjoy the leftovers cold straight from the fridge for a quick lunch.
For reheating, I recommend using a skillet over medium-low heat rather than the microwave. Add a splash of water or broth to revive the sauce’s creaminess. The microwave tends to dry out the steak and make the pasta rubbery. Heat gently, stirring occasionally, until warmed through.
This dish is incredibly versatile. Try adding baby spinach or halved cherry tomatoes in the last minute of cooking for extra vegetables. You can also swap the tortellini for gnocchi, ravioli, or even penne if that’s what you have on hand. For a different take on steak and pasta, my Garlic Butter Steak with Cheesy Alfredo Tortellini offers rich Alfredo sauce instead of cowboy butter.
FAQs
Can I use frozen tortellini instead of fresh?
Absolutely! Frozen tortellini works perfectly. Just follow the package cooking instructions. You may need to add an extra minute or two to the cooking time.
What’s the best way to cut steak into bites?
Cut against the grain into 1-inch cubes for the most tender results. Partially freezing the steak for 15 minutes makes cutting much easier and more uniform.
Can I make this recipe less spicy?
Yes! Simply omit the red pepper flakes and reduce the Cajun seasoning to ½ teaspoon. You’ll still get amazing flavor from the garlic, herbs, and lemon.
One-Pan Cowboy Butter Tortellini Steak Bites
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook according to package directions until al dente, stirring occasionally. Before draining, scoop out 1/2 cup of pasta water into a heatproof measuring cup. Drain tortellini in a colander and set aside.
- While pasta cooks, pat steak cubes completely dry with paper towels. Season evenly with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Heat your 12-inch skillet while you season the steak (2-3 minutes).
- Heat olive oil in skillet over medium-high heat until shimmering. Add steak bites in a single layer without overcrowding (work in batches if needed). Cook for 2-3 minutes per side for medium doneness on 1-inch cubes, until deeply browned with a caramelized crust. Transfer to a plate to rest for 3-5 minutes while you make the sauce.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned. Stir in red pepper flakes, Dijon mustard, and lemon juice.
- Add chopped parsley and chives to the butter mixture. Return cooked tortellini and rested steak bites to the skillet, tossing gently to coat.
- Gradually add reserved pasta water, a few tablespoons at a time, until sauce coats the back of a spoon and looks creamy. Sprinkle in Parmesan cheese and stir until melted. Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and fresh parsley.
