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Cowboy Butter Tortellini Steak Bites featured image showcasing a delicious appetizer or main course.

Cowboy Butter Tortellini Steak Bites

Tender steak bites and cheesy tortellini are combined in a flavorful, herb-infused Cowboy Butter sauce, creating a quick and impressive appetizer or main course. This recipe offers a delightful flavor explosion with minimal effort, making it an instant favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound sirloin steak, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • 20 ounces refrigerated cheese tortellini
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes or more, to taste
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard

Equipment

  • Large skillet (cast iron preferred)
  • mixing bowl
  • paper towels
  • Measuring spoons
  • Measuring cups
  • Meat thermometer (optional)
  • Toothpicks (optional, for serving)
  • Pot for cooking tortellini
  • colander

Method
 

  1. Pat the steak cubes dry with paper towels.
  2. In a bowl, toss the steak with olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Make sure each piece is evenly coated.
  3. Heat a large skillet (cast iron is ideal!) over medium-high heat.
  4. Add the steak bites to the hot skillet in a single layer, being careful not to overcrowd the pan. Work in batches if necessary.
  5. Sear the steak bites for 2-3 minutes per side, until they are browned and cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F.
  6. Remove the steak bites from the skillet and set aside.
  7. While the steak is resting, cook the tortellini according to the package directions. Be careful not to overcook them, as they will become mushy.
  8. Drain the tortellini and set aside.
  9. In the same skillet you used to cook the steak (don't worry about cleaning it!), melt the butter over medium heat.
  10. Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
  11. Stir in the parsley, chives, thyme, red pepper flakes, lemon juice, Dijon mustard, and smoked paprika.
  12. Season with salt and pepper to taste.
  13. Reduce the heat to low and simmer for a few minutes to allow the flavors to meld.
  14. Add the cooked steak bites and tortellini to the skillet with the Cowboy Butter.
  15. Toss to coat everything evenly with the sauce.
  16. Serve immediately and garnish with extra fresh herbs, if desired.

Notes

For a spicier Cowboy Butter, add more red pepper flakes or a dash of hot sauce. For a cheesy twist, stir in grated Parmesan or cheddar cheese. Sautéed vegetables like mushrooms, bell peppers, or onions can be added for a more complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or microwave. Be careful not to overcook the steak or tortellini. Use a meat thermometer to ensure the steak reaches your desired level of doneness.