Description
This richly satisfying skillet dish brings together tender seared steak bites, colorful vegetables, and pillowy cheese tortellini, all coated in a silky cowboy butter cream sauce. It’s hearty, indulgent, and full of bold, comforting flavors that make every bite unforgettable.
Introduction
Creamy Cowboy Butter Tortellini is the kind of meal that feels like a warm hug after a long day. The cheesy tortellini soaks up a luscious buttery sauce, the steak brings savory depth, and the vegetables add sweetness and color. This recipe comes together quickly in a single skillet and delivers restaurant-level richness with minimal effort.
Why You’ll Love This Recipe
• Decadent cowboy butter sauce packed with garlic, seasoning, and cream
• Colorful mix of veggies for balance and texture
• Steak + tortellini = deeply satisfying, cozy comfort
• One-skillet convenience perfect for busy days
• Easy to customize with your favorite vegetables or pasta
Ingredients
For the Tortellini and Steak
• 20 oz fresh or refrigerated cheese tortellini
• 1 lb steak (sirloin or ribeye), cut into bite-sized cubes
• Salt, black pepper, garlic powder, smoked paprika (to season the steak)
• 2 tbsp olive oil
For the Vegetables
• 1 cup sliced carrots (lightly steamed or roasted)
• 1 cup sliced bell peppers (red, yellow, or orange)
For the Cowboy Butter Sauce
• 4 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup beef broth
• ¾ cup shredded parmesan
• Optional: chopped parsley, red pepper flakes
Instructions
1. Cook the Tortellini
Boil the cheese tortellini according to package directions until al dente. Drain well and set aside.
2. Sear the Steak
Season the steak generously with salt, black pepper, garlic powder, and smoked paprika.
Heat olive oil in a large skillet over medium-high heat.
Add the steak and sear for 3–5 minutes until browned and cooked to your preferred doneness.
Remove the steak and set it aside.
3. Prepare the Vegetables
Steam or lightly roast the carrot slices until tender.
In the same skillet used for steak, sauté the bell peppers for 3–4 minutes until slightly softened.
Remove and set aside.
4. Make the Cowboy Butter Sauce
In the same skillet, melt the butter over medium heat.
Add the minced garlic and cook for about 1 minute until fragrant.
Pour in the heavy cream and beef broth, stirring to combine.
Simmer for 3–4 minutes until slightly thickened.
Stir in the parmesan until smooth and creamy.
5. Combine Everything
Return the steak, cooked carrots, sautéed peppers, and tortellini to the skillet.
Toss gently to coat everything in the creamy cowboy butter sauce.
6. Garnish and Serve
Sprinkle with fresh parsley and red pepper flakes if desired.
Serve immediately while warm and silky.
Variations
• Add spinach for extra greens
• Swap steak for grilled chicken or shrimp
• Use mushroom tortellini for extra richness
• Add a squeeze of lemon for brightness
Tips for Best Results
• Sear the steak over high heat for the best crust
• Don’t overcook the tortellini—al dente keeps it tender but firm
• Let the sauce simmer just long enough to thicken, not boil
• Fresh parmesan melts more smoothly than pre-grated
Serving Suggestions
Serve with garlic bread, a fresh green salad, or roasted vegetables for a full meal. This dish also pairs beautifully with sparkling water or iced lemonade to cut the richness.
Storage Tips
Store leftovers in an airtight container in the refrigerator for 2–3 days.
Reheat gently with a splash of cream or broth to loosen the sauce.
FAQs
Can I make this without cream?
Yes—use half-and-half, but the sauce will be slightly thinner.
Can I use frozen tortellini?
Absolutely. Just boil a few extra minutes until fully cooked.
What steak works best?
Sirloin is affordable and tender, while ribeye is extra juicy and flavorful.
Conclusion
Creamy Cowboy Butter Tortellini is a cozy, indulgent skillet masterpiece that brings together the best of both comfort and flavor. It’s easy enough for weeknights, impressive enough for guests, and guaranteed to satisfy every time.