One-Pan Cowboy Butter Tortellini Steak Bites

One-Pan Cowboy Butter Tortellini Steak Bites bring together everything I love about a satisfying dinner. Juicy seared steak bites pair perfectly with cheesy tortellini, all tossed in a zesty cowboy butter sauce loaded with garlic, smoked paprika, fresh herbs, and lemon.

I created this recipe on a night when I wanted something impressive but didn’t have the energy for complicated cooking. The moment I tasted that first bite of tender steak coated in herby, garlicky butter mixed with cheese-filled tortellini, I knew I’d stumbled onto something special. The best part is that everything happens in one pan, which means minimal cleanup when you’re already tired from the day. These One-Pan Cowboy Butter Tortellini Steak Bites have become my secret weapon for weeknight dinners that feel special and for impressing guests without spending hours in the kitchen.

What You’ll Need for This Dish

I always use ribeye or sirloin for the steak bites because they stay tender and flavorful when seared quickly. Pro tip: fresh or refrigerated tortellini works much better than frozen because it cooks more evenly and has better texture.

For the Steak Bites:

• 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

For the Cowboy Butter Sauce:

• 6 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 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
• 1/2 cup grated Parmesan cheese
• 1/2 cup reserved pasta water

Making Cowboy Butter Steak and Tortellini

Step 1: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions, usually 2-3 minutes for fresh or 5-7 minutes for refrigerated. Cook until tender but still firm to the bite, what Italians call al dente. Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the tortellini and set aside.

Step 2: While the pasta cooks, pat the steak pieces completely dry with paper towels. This is crucial for getting a good sear. Any moisture on the surface will steam the meat instead of browning it.

Step 3: In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Sprinkle this seasoning blend generously over all sides of the steak cubes, pressing gently so it adheres.

Step 4: Heat olive oil in a large skillet over medium-high heat until it shimmers. You want the pan hot but not smoking. Add the steak bites in a single layer, making sure not to crowd the pan. If necessary, work in batches. Crowding causes steaming instead of searing.

Step 5: Sear the steak bites for 2-3 minutes on each side, turning only once, until they develop a nice brown crust and reach your preferred level of doneness. For medium-rare, aim for an internal temperature of 135°F. Don’t move them around too much or you won’t get that beautiful caramelization. Remove the steak to a plate and let it rest while you make the sauce.

Step 6: Reduce the heat under the same skillet to medium. This is important so the garlic doesn’t burn. Add the butter and let it melt completely, swirling the pan to coat the bottom.

Step 7: Add the minced garlic to the melted butter and cook for about 1 minute, stirring constantly, until it becomes fragrant but not browned. Burnt garlic tastes bitter, so watch it carefully.

Step 8: Stir in the red pepper flakes (if using), Dijon mustard, and fresh lemon juice. Mix everything together well. Add the chopped parsley and chives, stirring to combine. The sauce should be aromatic and vibrant green from the fresh herbs.

Step 9: Return the cooked tortellini and steak bites to the skillet with the cowboy butter sauce. Toss gently until everything is coated in that gorgeous, glossy sauce. Add reserved pasta water a little at a time, stirring, until you achieve a silky, smooth sauce that clings to the pasta and meat. You may not need all the water.

Step 10: Stir in the grated Parmesan cheese until it melts and becomes creamy, adding richness to the sauce.

Step 11: Taste and adjust seasoning if needed. Transfer to serving plates while hot. Garnish with extra Parmesan, freshly chopped parsley, and a sprinkle of Cajun seasoning for color and extra spice if desired. Serve immediately.

Pro tip: Don’t skip patting the steak dry. That single step makes the difference between beautifully seared steak bites and gray, steamed meat.

Perfect Pairings for This One-Pan Meal

These One-Pan Cowboy Butter Tortellini Steak Bites are rich and satisfying, so pairing them with fresh, light sides creates perfect balance.

Crisp Garden Salad: Mixed greens with tomatoes, cucumbers, and tangy vinaigrette cut through the richness and add freshness to every bite.

Roasted Vegetables: Colorful roasted asparagus, carrots, or zucchini add nutrition and complement the bold flavors beautifully.

Garlic Bread: Crusty garlic bread is perfect for soaking up every drop of that incredible cowboy butter sauce.

Steamed Broccoli or Green Beans: Simple steamed vegetables provide a healthy, lighter element alongside the rich pasta and steak.

Caesar Salad: The bold, tangy Caesar dressing and crunchy romaine provide great textural and flavor contrast.

Mashed Potatoes or Creamy Polenta: For an extra indulgent meal, serve over creamy mashed potatoes or polenta to soak up the sauce.

Iced Tea or Sparkling Water: A refreshing beverage balances the rich, buttery flavors perfectly.

More Elevated Ground Beef and Steak Recipes

These one-pan cowboy butter tortellini steak bites bring restaurant-quality flavors home, and there are more ways to elevate weeknight beef dinners. The Beef Giouvetsi Greek Beef Orzo Pasta offers sophisticated Mediterranean flavors, while the Mediterranean Ground Beef Stir-Fry keeps things lighter with fresh vegetables.

For quicker ground beef options that still impress, try the Quick Korean Ground Beef Bowl with its bold Asian flavors, or the Stovetop Creamy Ground Beef Pasta for ultimate comfort food appeal.

Storage and Reheating Instructions

Store leftover One-Pan Cowboy Butter Tortellini Steak Bites in an airtight container in the refrigerator for up to 3 days. Keep the pasta, steak, and sauce together to maintain the flavors.

When reheating, I recommend using a skillet over medium-low heat rather than the microwave. Add a tablespoon or two of water, broth, or even a bit of butter to help revive the sauce’s creaminess. Stir gently and heat until warmed through completely. The microwave works in a pinch, but the steak can become tough and the sauce may separate.

Pro tip: If you can, store the steak bites and tortellini separately for meal prep. This keeps the steak from overcooking when you reheat, and you can warm each component to the perfect temperature before combining.

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