Description
This creamy, indulgent dish is perfect for a cozy weeknight dinner or a special weekend meal. Juicy steak, tender cheese tortellini, earthy mushrooms, and fresh spinach are tossed in a rich cowboy butter Parmesan sauce that’s bursting with flavor. Ready in just 30 minutes, it’s comfort food at its finest—easy to prepare, satisfying, and impressive enough to serve to guests. The combination of buttery sauce, savory Parmesan, and perfectly seared steak creates a dish that’s both hearty and luxurious, making every bite unforgettable.
Ingredients
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12 oz cheese tortellini (fresh or frozen)
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1 lb sirloin or ribeye steak, cut into bite-sized pieces
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Salt & black pepper, to taste
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1 tsp garlic powder
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2 tbsp olive oil
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3 tbsp unsalted butter (for sauce)
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3 cloves garlic, minced
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8 oz mushrooms, sliced
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2 cups fresh spinach
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½ cup heavy cream
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½ cup grated Parmesan cheese
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1 tsp smoked paprika
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1 tsp Italian seasoning
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2 tbsp fresh parsley, chopped (plus extra for garnish)
Instructions
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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 and al dente. Drain the pasta and set aside, reserving a small cup of pasta water in case you want to loosen the sauce later. -
Sear the Steak
Season bite-sized pieces of sirloin or ribeye with salt, black pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear the steak in batches if necessary for 1–2 minutes per side until a golden-brown crust forms. Remove the steak from the skillet and set aside. -
Sauté Mushrooms & Spinach
In the same skillet, melt the butter over medium heat. Add minced garlic and sliced mushrooms, sautéing until the mushrooms are golden brown and tender. Stir in fresh spinach and cook just until wilted. -
Make the Cowboy Butter Parmesan Sauce
Reduce the heat slightly and pour in the heavy cream, stirring to combine. Sprinkle in grated Parmesan, smoked paprika, and Italian seasoning. Simmer gently for 2–3 minutes until the sauce thickens and becomes creamy. -
Combine Everything
Return the seared steak and cooked tortellini to the skillet. Toss carefully so that the pasta and meat are evenly coated in the sauce. Add a splash of reserved pasta water if the sauce is too thick. -
Serve & Garnish
Transfer to serving plates or a large dish. Garnish with chopped fresh parsley and extra Parmesan cheese. Serve hot.
Notes
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Use ribeye or sirloin for the best flavor and tenderness.
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Fresh tortellini cooks faster, but frozen works just as well.
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Reserve pasta water to adjust the sauce consistency if needed.
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Add extra vegetables, like zucchini or bell peppers, for more color and nutrients.
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Store leftovers in the refrigerator for up to 2 days; reheat gently in a skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes