Description
A rich and savory cowboy butter sauce envelops tender steak bites, served atop a bed of perfectly cooked cheese tortellini for a delightful one-pan dinner.
Ingredients
- 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)
- 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
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until tender but still firm to the bite. Reserve ½ cup of pasta water before draining.
- Prepare the steak bites: Pat the steak pieces dry with paper towels. Season with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the steak bites for 2–3 minutes per side. Remove and let rest.
- Make the cowboy butter sauce: Lower the heat to medium. In the same skillet, melt 6 tablespoons of butter. Add minced garlic and sauté until fragrant. Stir in red pepper flakes, Dijon mustard, and lemon juice. Add chopped parsley and chives.
- Combine everything: Return the cooked tortellini and steak bites to the skillet. Toss in the cowboy butter sauce until coated. If too thick, add reserved pasta water gradually. Stir in grated Parmesan cheese.
- Serve and enjoy: Plate the dish while hot, garnishing with extra Parmesan, parsley, and Cajun seasoning.
Notes
Use fresh herbs for best flavor. Rest the steak after cooking for tenderness. Feel free to adjust Cajun seasoning to your heat preference.
