Description
A delicious one-pan dish featuring tender steak bites and cheese tortellini, all enveloped in a rich cowboy butter sauce.
Ingredients
Scale
- 1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
- 1 tsp Cajun seasoning (or to taste)
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
- 1 tsp Dijon mustard
- Juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 12 oz cheese tortellini (fresh or refrigerated)
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a rolling boil and cook tortellini according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Pat steak pieces dry, season with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear steak bites for 2-3 minutes on each side until browned. Remove from skillet and let rest.
- In the same skillet, reduce heat to medium, add butter and let it melt. Add minced garlic, cooking until fragrant. Stir in red pepper flakes, Dijon mustard, and lemon juice. Mix in parsley and chives to create the cowboy butter sauce.
- Return tortellini and steak bites to the skillet, toss to coat in the sauce. Add reserved pasta water to thin the sauce if necessary. Stir in grated Parmesan until melted.
- Serve hot, garnished with additional Parmesan and chopped parsley.
Notes
Make the steak marinade ahead of time for deeper flavor. This dish can also be reheated and tastes great as leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg