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Creamy Cowboy Butter Tortellini with Steak, Carrots, and Bell Peppers Recipe

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4.2 from 15 reviews

A creamy and flavorful Cowboy Butter Tortellini dish featuring tender seared steak, sweet sautéed carrots and bell peppers, all tossed together in a rich and zesty butter sauce. This hearty pasta meal is ready in just 30 minutes, making it perfect for a satisfying weeknight dinner.

  • Total Time: 30 mins
  • Yield: 4 servings

Ingredients

Pasta

  • 20 oz cheese tortellini (fresh or refrigerated)

Steak

  • 1 lb steak (sirloin or ribeye), cut into bite-sized cubes
  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder, to taste
  • Smoked paprika, to taste

Vegetables

  • 1 cup sliced carrots (lightly steamed or roasted)
  • 1 cup sliced bell peppers (red, yellow, or orange)

Sauce

  • 2 tbsp olive oil
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup beef broth
  • ¾ cup shredded parmesan

Optional Garnishes

  • Chopped parsley
  • Red pepper flakes

Instructions

  1. Cook Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook until al dente, about 3-5 minutes depending on the package instructions. Drain and set aside.
  2. Sear Steak: Season the bite-sized steak cubes 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 until browned on all sides and cooked to your desired doneness, about 3-4 minutes. Remove the steak from the skillet and set aside.
  3. Cook Veggies: In the same skillet, add the sliced carrots and bell peppers. Sauté over medium heat until tender but still slightly crisp, about 5-6 minutes. Remove from skillet and set aside.
  4. Make Sauce: Lower the heat to medium and melt the butter in the skillet. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and beef broth, stirring to combine. Bring the sauce to a gentle simmer and then stir in the shredded parmesan until melted and smooth, making a creamy cowboy butter sauce.
  5. Combine: Add the cooked steak, sautéed vegetables, and drained tortellini back into the skillet with the sauce. Toss everything together gently to coat evenly and heat through for 1-2 minutes.
  6. Serve: Plate the creamy cowboy butter tortellini mixture. Garnish with chopped parsley and a pinch of red pepper flakes for a little heat, if desired. Serve immediately and enjoy.

Notes

  • You can substitute the steak with chicken or mushrooms for a different protein option.
  • Use fresh tortellini if possible for the best texture and flavor.
  • The sautéed vegetables can be steamed instead if you prefer a softer texture.
  • Adjust the amount of red pepper flakes depending on your tolerance for spice.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
  • Author: Daisy
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/creamy-cowboy-butter-tortellini-with-steak-carrots-and-bell-peppers-recipe/