This Creamy Cowboy Butter Tortellini with Steak, Carrots & Bell Peppers is the kind of dinner that satisfies every craving—creamy, buttery, a little zesty, and packed with bold flavor. Tender steak slices, sautéed carrots, and bell peppers come together with cheese-filled tortellini, all coated in a luxuriously rich cowboy butter sauce. I made this dish one Friday night after craving something indulgent but hearty, and it’s been a repeat favorite ever since. The cowboy butter—made with garlic, lemon, Dijon mustard, and herbs—melds perfectly into the cream sauce, giving it a kick of flavor that’s both savory and slightly tangy. It’s a complete meal that feels fancy but comes together easily in one pan.
Why You’ll Love This Recipe
This recipe brings together the indulgence of creamy pasta with the robust, buttery flavor of cowboy butter. You’ll love how the seared steak and sautéed vegetables add texture and color, while the cheesy tortellini soaks up the sauce beautifully. The tang of Dijon, the hint of lemon, and the buttery richness create a complex yet comforting dish that tastes like something from a steakhouse. It’s easy, impressive, and ideal for weeknights or dinner parties when you want to wow your guests with minimal effort.
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Creamy Cowboy Butter Tortellini with Steak, Carrots & Bell Peppers: A Bold and Comforting Skillet Dinner
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Halal
Description
A hearty and flavorful Creamy Cowboy Butter Tortellini with Steak, Carrots, and Bell Peppers — tender seared steak bites tossed with cheese tortellini in a luscious, garlicky cowboy butter cream sauce bursting with herbs, lemon, and a touch of heat.
Ingredients
- 12 oz cheese tortellini (fresh or frozen)
- 1 lb sirloin or ribeye steak, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 medium carrots, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Cook tortellini according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
- Season steak pieces with salt, pepper, and smoked paprika. Add to the skillet and sear for 2–3 minutes per side until browned and cooked to desired doneness. Remove from skillet and set aside.
- In the same skillet, add sliced carrots and bell peppers. Sauté for 5–6 minutes until tender-crisp.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in Dijon mustard, lemon juice, red pepper flakes, parsley, and chives, mixing well to create the cowboy butter base.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until smooth and creamy.
- Add cooked tortellini and steak back into the skillet. Toss everything together until evenly coated in the sauce.
- Cook for 2–3 more minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Garnish with extra parsley or Parmesan and serve hot.
Notes
- For extra heat, add a pinch of cayenne or more red pepper flakes.
- You can use shrimp or chicken instead of steak for a lighter protein option.
- Use half-and-half instead of cream for a slightly lighter sauce.
- Pairs beautifully with garlic bread or a crisp side salad.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: One-Pan
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Every ingredient in this recipe contributes to its signature flavor—rich, savory, and just a little spicy.
Cheese tortellini – The perfect pasta base. The cheese filling adds richness and pairs wonderfully with the creamy sauce.
Steak – Ribeye, sirloin, or flank steak work beautifully. Slice it thinly against the grain for tenderness.
Butter – The foundation of the cowboy butter sauce—rich, creamy, and indulgent.
Olive oil – Helps sear the steak perfectly without burning the butter.
Garlic – Freshly minced garlic brings aromatic depth to the cowboy butter.
Dijon mustard – Adds tang and sharpness, balancing the richness of the butter and cream.
Lemon juice and zest – Provide brightness that cuts through the creaminess.
Paprika and crushed red pepper flakes – Give the sauce a subtle smoky heat and color.
Parsley and chives – Fresh herbs that bring the cowboy butter to life with a vibrant, aromatic finish.
Carrots – Thinly sliced or julienned for sweetness and crunch.
Bell peppers – Use a mix of red, yellow, and green for color and a touch of sweetness.
Heavy cream – Creates the luscious sauce that envelops the tortellini and steak.
Parmesan cheese – Melts into the sauce for a salty, nutty undertone and extra creaminess.
Salt and black pepper – Essential for seasoning the steak and sauce perfectly.
Directions
Start by cooking the tortellini according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Season the steak with salt and pepper, then sear for 2–3 minutes per side, until browned and cooked to your preferred doneness. Remove from the skillet and let rest before slicing thinly.
In the same skillet, melt the butter over medium heat. Add the minced garlic, cooking until fragrant. Stir in Dijon mustard, lemon juice, zest, paprika, and red pepper flakes. Add the carrots and bell peppers, sautéing for about 5 minutes until tender but still crisp.
Pour in the heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted and the sauce becomes thick and creamy. Adjust seasoning with salt and pepper.
Return the cooked tortellini and sliced steak to the skillet, tossing to coat everything evenly in the creamy cowboy butter sauce. Sprinkle with chopped parsley and chives before serving.
Serve hot with an extra squeeze of lemon for a bright, finishing touch.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4–5 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of cream or milk to restore the sauce’s smooth texture. Avoid microwaving for too long, as it can overcook the steak and pasta.
Variations and Customizations
Spicy Cowboy Tortellini
Add extra red pepper flakes or a dash of hot sauce for more heat.
Garlic Parmesan Version
Skip the lemon and Dijon for a pure, rich garlic-Parmesan flavor profile.
Vegetable Lover’s Edition
Add mushrooms, spinach, or zucchini for extra veggies and texture.
Shrimp Cowboy Tortellini
Swap the steak for shrimp—quick-cooking and just as flavorful in the buttery sauce.
Bacon and Steak Combo
Crisp some bacon before the steak and use the drippings in the sauce for a smoky, irresistible twist.
Lighter Option
Use half-and-half instead of heavy cream and add more lemon juice for a brighter, lighter sauce.
Herb-Infused Cowboy Butter
Mix in thyme or rosemary for a deeper, more aromatic flavor.
Vegan/Vegetarian Version
Use plant-based butter and cream, skip the steak, and add roasted vegetables or tofu for a satisfying meal.
FAQs
1. What type of steak works best?
Ribeye or sirloin are ideal—they stay tender and juicy even when sliced thin.
2. Can I use frozen tortellini?
Yes, just cook it according to the package directions before adding it to the sauce.
3. What makes it “cowboy butter”?
It’s a bold, herbed butter sauce infused with garlic, lemon, Dijon, and spices—known for its rich, tangy kick.
4. Can I make it less spicy?
Yes, simply omit the red pepper flakes or reduce them to taste.
5. How do I keep the sauce creamy when reheating?
Add a splash of cream or milk and heat gently while stirring.
6. Can I make this ahead of time?
You can prepare the components separately and combine them just before serving for the freshest texture.
7. What vegetables pair well with this dish?
Carrots, bell peppers, mushrooms, or even asparagus work wonderfully.
8. Can I use a different pasta shape?
Yes, penne or rigatoni also hold the sauce well if tortellini isn’t available.
9. How can I make it extra cheesy?
Add more Parmesan or a handful of shredded mozzarella to the sauce.
10. What sides go well with this meal?
A crisp green salad or garlic bread perfectly complements this rich, creamy pasta.
Conclusion
This Creamy Cowboy Butter Tortellini with Steak, Carrots & Bell Peppers is a bold, comforting dish that combines creamy indulgence with vibrant, zesty flavor. The tender steak, buttery sauce, and cheesy tortellini make each bite unforgettable, while the fresh vegetables add color and balance. It’s a one-pan meal that feels both rustic and luxurious—perfect for family dinners or impressing guests. Once you taste that tangy, garlicky cowboy butter cream sauce, you’ll understand why this dish deserves a permanent spot in your dinner rotation.
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