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