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One-Pan Cowboy Butter Tortellini Steak Bites

One-Pan Cowboy Butter Tortellini Steak Bites

These One-Pan Cowboy Butter Tortellini Steak Bites combine juicy seared steak, pillowy cheese tortellini, and a bold, garlicky cowboy butter sauce for a complete 30-minute dinner made in a single skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

Steak Bites
  • 1 lb sirloin steak, cut into 1-inch bites
  • 1 tbsp olive oil
  • 1 tsp smoked paprika divided use (half for steak, half for sauce if desired)
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper plus more to taste
Cowboy Butter Tortellini
  • 1 lb cheese tortellini fresh or refrigerated
  • 1 cup water
  • 4 tbsp unsalted butter, divided
  • 4 garlic cloves, minced
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest
  • 1 tsp chili flakes adjust to taste
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • extra salt and black pepper to taste, for finishing

Equipment

  • Large skillet
  • Tongs

Method
 

  1. Pat the steak bites dry with paper towels. Season with smoked paprika, salt, and black pepper, tossing until evenly coated. Let sit while you heat the pan.
  2. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the steak bites in a single layer without crowding the pan.
  3. Sear the steak bites for 2–3 minutes per side, until deeply browned on the outside and cooked to your preferred doneness. Transfer the steak to a plate and tent loosely with foil.
  4. In the same skillet (do not wipe it out), add the water, 1 tablespoon of the butter, and the cheese tortellini. Stir to coat, then cover and cook over medium heat for 4–5 minutes, stirring once, until the tortellini are tender and most of the liquid has reduced.
  5. Push the tortellini to one side of the pan. Add the remaining 3 tablespoons butter to the empty side and let it melt over low to medium-low heat. Stir in the minced garlic, chili flakes, Dijon mustard, lemon juice, and lemon zest. Cook for 30–60 seconds until fragrant, then stir in the chopped parsley and chives.
  6. Gently toss the tortellini in the cowboy butter sauce until well coated, then return the seared steak bites and any accumulated juices to the skillet. Toss everything together until the steak is warmed through and glossy with sauce. Taste and adjust seasoning with extra salt, pepper, or lemon if needed.
  7. Serve immediately, garnished with additional fresh herbs and a pinch of chili flakes if you like extra heat.

Notes

For extra richness, use ribeye or strip steak instead of sirloin. You can swap cheese tortellini for spinach tortellini or use gluten-free filled pasta if needed. To reduce heat, reduce or omit the chili flakes and rely on the smoked paprika for gentle warmth.