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

Scale

20 oz cheese tortellini (fresh or refrigerated)
1 lb steak (sirloin, ribeye, or tenderloin), cut into bite-sized pieces
1 cup roasted red peppers, sliced
3 cloves garlic, minced
3 tbsp butter (cowboy butter or regular butter mixed with garlic, paprika, and parsley)
2 tbsp olive oil
Salt and black pepper, to taste
Optional: chopped parsley or freshly grated parmesan for garnish

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Instructions

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.
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.
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.
Add the roasted red peppers to the skillet and toss them in the butter for 1 minute to warm through.
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.
Remove from heat and garnish with chopped parsley or freshly grated parmesan cheese, if desired.
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