If you’re craving a pasta dish that’s indulgent, hearty, and bursting with bold flavors, this Cowboy Butter Tortellini with Steak & Roasted Red Peppers is the ultimate comfort meal. Perfect for a cozy evening at home when you want something rich and satisfying without spending hours in the kitchen, this dish combines tender cheese tortellini, juicy seared steak, sweet roasted red peppers, and a decadent cowboy butter sauce. Every bite is a harmonious blend of buttery, garlicky, and savory flavors that will leave you coming back for more.
This recipe is inspired by classic cowboy butter, a versatile, garlicky, and herb-infused butter commonly used in Western American cooking. Traditionally paired with steaks or seafood, here it is elevated to a pasta dish that’s perfect for dinner any night of the week. Whether you’re treating yourself after a long day, hosting a small gathering, or simply craving a dish that feels indulgent but easy to prepare, this recipe delivers big on flavor without demanding complicated steps.
Ingredients
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20 oz cheese tortellini (fresh or refrigerated)
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1 lb steak (sirloin, ribeye, or your choice), cut into bite-sized pieces
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1 cup roasted red peppers, sliced
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3 cloves garlic, minced
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3 tbsp butter (cowboy butter or regular butter mixed with garlic, paprika, and parsley)
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2 tbsp olive oil
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Salt and black pepper, to taste
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Optional: chopped parsley or freshly grated parmesan for garnish
Directions
1. Cook the tortellini
Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions, usually about 3–5 minutes for fresh or refrigerated tortellini. Once tender, drain the pasta and set aside. Keeping the tortellini warm is key to ensuring it absorbs the buttery flavors later without sticking together.
2. Sear the steak
While the pasta is cooking, season the bite-sized steak pieces generously with salt and black pepper. Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the steak pieces in batches if necessary, avoiding overcrowding the pan. Cook for 3–5 minutes, turning occasionally, until the steak develops a rich brown crust while remaining tender inside. Remove the steak from the skillet and set aside, keeping it warm.
3. Prepare the cowboy butter sauce
In the same skillet, reduce the heat to medium and melt the butter. Allow it to bubble lightly, then add the minced garlic. Cook for 1–2 minutes, stirring constantly, until fragrant but not browned. If using homemade cowboy butter, this is the perfect moment to incorporate a pinch of smoked paprika, fresh parsley, or other preferred herbs for added depth. The sauce should be smooth, aromatic, and glossy, ready to coat the pasta and steak beautifully.
4. Combine pasta, steak, and peppers
Add the cooked tortellini, seared steak, and roasted red peppers to the skillet with the cowboy butter sauce. Gently toss everything together using a spatula or tongs until the pasta and steak are evenly coated with the buttery sauce. The heat from the skillet will help the tortellini absorb the flavors, while the roasted peppers add a sweet contrast that balances the richness of the butter and steak.
5. Serve and garnish
Transfer the pasta to serving plates or a large family-style dish. Garnish with chopped fresh parsley or a sprinkling of freshly grated parmesan cheese if desired. Serve warm, and enjoy this indulgent, hearty dish with your favorite side salad or crusty bread to make a complete meal.
Prep Time, Cook Time, Total Time, Yield
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Prep Time: 10 minutes
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Cook Time: 15–20 minutes
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Total Time: 25–30 minutes
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Yield: 4 servings
Why This Recipe Works
The magic of this dish lies in its balance of textures and flavors. The cheese tortellini provides a soft, pillowy base, while the steak adds a meaty, umami-packed bite. The roasted red peppers bring a natural sweetness that contrasts beautifully with the rich, garlicky cowboy butter sauce. Each component complements the other, creating a dish that feels indulgent yet approachable.
The skillet technique for searing the steak is crucial. High heat ensures a flavorful crust while keeping the interior tender, giving you that restaurant-quality sear without complicated steps. Tossing the pasta in the residual butter and garlic left in the skillet enhances every bite with deep, savory layers.
Tips for the Perfect Cowboy Butter Tortellini
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Choose the right steak: Tender cuts like sirloin, ribeye, or filet mignon work best. They cook quickly and remain juicy when cut into bite-sized pieces.
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Don’t overcook the tortellini: Overcooked pasta becomes mushy. Fresh tortellini usually cooks in just 3–5 minutes. Check for an al dente texture for the best results.
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Make your own cowboy butter: If you want a more intense flavor, mix softened butter with minced garlic, smoked paprika, parsley, and a pinch of cayenne. It elevates the sauce dramatically.
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Control the garlic: Cook garlic over medium heat and remove from the pan if it starts browning too quickly. Burnt garlic can impart bitterness.
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Garnish generously: Fresh parsley not only adds color but also a fresh flavor that cuts through the richness. Grated parmesan adds a nutty, salty layer that completes the dish.
Variations to Try
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Add vegetables: Spinach, mushrooms, or sun-dried tomatoes can add freshness and color.
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Spicy kick: Incorporate crushed red pepper flakes into the butter for a subtle heat that complements the savory flavors.
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Creamy version: Add a splash of heavy cream to the skillet when making the cowboy butter sauce for a luxuriously creamy pasta.
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Different cheese tortellini: Use mushroom, spinach, or four-cheese tortellini to change the flavor profile while keeping the base technique the same.
Pairing Suggestions
This dish is rich and flavorful on its own, but pairing it with the right sides can elevate your meal. Consider serving it with:
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Simple green salad: A light vinaigrette balances the richness of the butter and steak.
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Roasted vegetables: Asparagus, zucchini, or broccoli roasted with olive oil and garlic make a perfect side.
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Crusty bread: Great for soaking up leftover cowboy butter sauce.
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Wine alternatives: For those who enjoy pairing meals with a beverage, iced tea, sparkling water with lemon, or a robust grape juice can complement the richness beautifully.
Why You’ll Love This Recipe
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Quick and easy: Ready in just 30 minutes, perfect for weeknight dinners.
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Flavor-packed: The combination of seared steak, roasted red peppers, and garlicky butter is irresistible.
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Versatile: Customize with your favorite tortellini, vegetables, or seasonings.
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Family-friendly: Both adults and kids enjoy the cheesy, buttery flavors.
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Impressive presentation: Looks gourmet but is simple to make, ideal for dinner parties or casual nights at home.
Storing and Reheating
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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Reheating: Warm gently in a skillet over low heat. Add a small amount of butter or olive oil to revive the sauce. Avoid microwaving at high heat, which can dry out the tortellini and steak.
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Freezing: While it’s best enjoyed fresh, you can freeze leftover pasta without sauce for up to a month. Thaw in the refrigerator before reheating and toss with freshly melted cowboy butter.
FAQ
Q: Can I use a different type of pasta instead of tortellini?
A: Absolutely! While cheese tortellini gives this dish its signature creamy bite, you can easily swap it for other pasta types based on what you have on hand or what your family enjoys. Ravioli offers a similar stuffed texture, especially if filled with spinach or mushroom, while gnocchi brings a soft, pillowy feel that pairs beautifully with the cowboy butter sauce. If you prefer a lighter option, penne or fettuccine also work well, holding the sauce nicely with their ridges and flat surfaces. The key is to slightly undercook the pasta before tossing it in the skillet so it finishes cooking in the sauce, absorbing every bit of buttery, garlicky flavor. No matter which pasta you choose, the end result remains hearty, flavorful, and deeply satisfying.
Q: How do I make the steak extra tender?
A: Tender steak is essential to making this recipe shine. To achieve melt-in-your-mouth texture, start by selecting the right cut—sirloin, ribeye, or tenderloin work best. For added tenderness and flavor, marinate the steak for about 30 minutes before cooking. A simple marinade of olive oil, minced garlic, and a touch of salt helps break down muscle fibers and infuses the meat with moisture. Let the steak sit at room temperature before searing; this ensures even cooking and prevents toughness. When searing, use high heat to quickly develop a golden crust without overcooking the inside. For best results, avoid moving the steak too often—let it sear undisturbed for a minute or two on each side. After cooking, rest the steak for five minutes before cutting to lock in the juices. These small steps guarantee steak that stays tender, juicy, and flavorful in every bite.
Q: Is there a vegetarian version of this recipe?
A: Definitely! This dish can easily be adapted for a vegetarian diet without losing its rich, indulgent flavor. Replace the steak with sautéed mushrooms—cremini, portobello, or shiitake varieties work especially well for their meaty texture and umami flavor. You can also use roasted cauliflower, zucchini, or bell peppers to add substance and color. For a protein boost, seitan, tempeh, or tofu make excellent substitutes, soaking up the cowboy butter sauce perfectly. To keep the dish balanced, make sure the vegetables are well-seasoned and caramelized before tossing them with the tortellini. The garlicky, herbed butter still delivers that signature cowboy flavor, making this vegetarian version just as comforting and delicious as the original.
Q: Can I prepare this dish ahead of time?
A: Yes, and that’s one of the reasons this recipe is so convenient! You can easily prepare components ahead to save time. Cook the tortellini and sear the steak separately, then let them cool completely before storing them in airtight containers in the refrigerator. When you’re ready to serve, simply reheat everything together in a skillet with a fresh batch of cowboy butter and roasted red peppers. The butter melts into the pasta, reviving the texture and flavor as if freshly made. If the sauce thickens too much, add a tablespoon of warm water or olive oil to loosen it up. This make-ahead approach is perfect for busy weeknights, meal prepping, or hosting guests without last-minute stress—ensuring every serving tastes just as rich and fresh as when it first came off the stove.
Cowboy Butter Tortellini with Steak & Roasted Red Pepper Recipe
- Total Time: 25–30 minutes
- Yield: 4 servings 1x
Description
This Cowboy Butter Tortellini with Steak & Roasted Red Peppers is a rich and savory pasta dish that combines juicy seared steak, cheese-filled tortellini, and roasted red peppers, all coated in a luscious cowboy butter sauce. It’s the perfect weeknight comfort meal that comes together quickly yet tastes indulgent enough for a special dinner. The buttery garlic flavor, paired with tender pasta and steak, makes this dish irresistible from the first bite.
Ingredients
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20 oz cheese tortellini (fresh or refrigerated)
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1 lb steak (sirloin, ribeye, or tenderloin), cut into bite-sized pieces
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1 cup roasted red peppers, sliced
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3 cloves garlic, minced
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3 tbsp butter (cowboy butter or regular butter mixed with garlic, paprika, and parsley)
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2 tbsp olive oil
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Salt and black pepper, to taste
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Optional: chopped parsley or freshly grated parmesan for garnish
Instructions
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Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until tender. Drain well and set aside.
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Season the steak pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for about 3–5 minutes, stirring occasionally, until browned and cooked to your liking. Remove the steak from the skillet and set aside.
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In the same skillet, reduce the heat to medium. Add the butter and allow it to melt. Stir in the minced garlic and cook for 1–2 minutes until fragrant, being careful not to let it brown.
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Add the roasted red peppers to the skillet and toss them in the butter for 1 minute to warm through.
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Return the cooked tortellini and steak to the skillet. Gently toss everything together until evenly coated with the cowboy butter sauce. Season with additional salt and black pepper if needed.
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Remove from heat and garnish with chopped parsley or freshly grated parmesan cheese, if desired.
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Serve warm and enjoy this hearty, flavorful pasta dish that’s perfect for cozy evenings or family dinners.
Notes
For the best flavor, use fresh tortellini and a tender cut of steak such as sirloin or ribeye. If you’d like a spicier kick, stir a pinch of crushed red pepper flakes into the butter sauce. You can also customize the dish with added vegetables like spinach, mushrooms, or sun-dried tomatoes. Leftovers can be stored in an airtight container for up to 2 days and reheated gently in a skillet with a bit of extra butter or olive oil to refresh the sauce.
- Cook Time: 15–20 minutes
