One-Pan Cowboy Butter Tortellini Steak Bites
A delightful combination of tender steak, creamy tortellini, and rich cowboy butter, perfect for quick weeknight dinners and special gatherings.
Ingredients
Main Ingredients
- 1 pound sirloin steak, cut into bite-sized pieces For the best flavor, use grass-fed beef.
- 2 tablespoons olive oil Can substitute with avocado oil for higher heat.
- Salt and pepper to taste
- 1 pound cheese tortellini Fresh or frozen works beautifully.
- 6 tablespoons unsalted butter Homemade cowboy butter if you’re feeling adventurous!
- 4 cloves garlic, minced Fresh garlic brings depth.
- 1 tablespoon fresh parsley, chopped Or use basil for a different flair.
- 1 teaspoon smoked paprika For that kick of warmth.
- Optional: Red pepper flakes If you like a bit of heat.
Instructions
Cooking
- Heat the olive oil in a large skillet over medium-high heat.
- Pat the bite-sized steak pieces dry with a paper towel. Season them generously with salt, pepper, and smoked paprika.
- Once the oil is shimmering, add the steak pieces in a single layer, searing them for 2-3 minutes on each side.
- Transfer the steak to a plate and let it rest while you prepare the tortellini.
- In the same skillet, add the tortellini and enough water to cover them. Bring it to a boil and cook according to package instructions, usually around 3-5 minutes.
- In the last minute of cooking the tortellini, add the unsalted butter and minced garlic to the skillet, stirring to combine.
- Add the cooked steak back to the skillet, tossing everything together with fresh parsley and a sprinkle of red pepper flakes if desired.
- Remove from heat, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water or broth to retain creaminess.