Creamy Cowboy Butter Tortellini with Steak, Carrots & Bell Peppers
This recipe is the ultimate comfort food — a delicious fusion of juicy seared steak, cheesy tortellini, and tender vegetables, all wrapped in a velvety cowboy butter sauce that’s bursting with flavor. It’s the kind of meal that looks fancy but feels like a warm hug, perfect for cozy nights, special dinners, or when you simply crave something rich, creamy, and unforgettable.
Why You’ll Love This Dish
Every forkful is a perfect balance of textures and flavors: the bite of tender steak cubes, the sweetness of sautéed carrots and bell peppers, and the creamy richness of the sauce. The cowboy butter adds that special touch — buttery, garlicky, and spiced just right with paprika and herbs. It’s indulgent, satisfying, and surprisingly easy to make in one skillet.
Ingredients:
- 20 oz cheese tortellini (fresh or refrigerated)
- 1 lb steak (sirloin, ribeye, or tenderloin), cut into bite-sized cubes
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup beef broth
- 1 cup carrots, sliced thin and lightly steamed or roasted
- 1 cup bell peppers, sliced (use red, yellow, or orange for color)
- ¾ cup shredded parmesan cheese
- Optional: chopped parsley, red pepper flakes, lemon zest
Instructions
1. Cook the Tortellini
Bring a large pot of salted water to a boil.
Add the cheese tortellini and cook according to package instructions until just al dente.
Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
2. Season and Sear the Steak
Pat the steak cubes dry with paper towels — this helps them brown beautifully.
Season generously with salt, pepper, garlic powder, and smoked paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the steak cubes in a single layer (don’t overcrowd the pan).
Sear for about 2–3 minutes per side until golden brown and cooked to your liking.
Remove the steak from the skillet and set aside on a plate — it will release delicious juices that we’ll use later.
3. Cook the Vegetables
In the same skillet, add the sliced carrots and bell peppers.
Sauté for about 3–4 minutes, until the peppers soften slightly and the carrots become tender.
Remove and set aside with the steak.
4. Make the Cowboy Butter Sauce
In the same skillet, melt 4 tablespoons of butter over medium heat.
Add the minced garlic and sauté for about 1 minute, just until fragrant (don’t let it burn).
Pour in the heavy cream and beef broth, scraping the bottom of the pan to lift up all those flavorful browned bits from the steak.
Let it simmer for 3–4 minutes, stirring occasionally until it starts to thicken.
Stir in the parmesan cheese, and watch as the sauce turns smooth, glossy, and creamy.
Taste and adjust seasoning — you can add more salt, pepper, or even a pinch of cayenne for a little heat.
5. Combine Everything
Now, return the steak, carrots, bell peppers, and tortellini to the skillet.
Gently toss everything in the creamy cowboy butter sauce until it’s fully coated.
Let it simmer for 1–2 minutes so the flavors can marry beautifully.
To Serve
Top your dish with a sprinkle of fresh parsley, red pepper flakes, and maybe a little lemon zest for brightness.
Serve it hot, straight from the skillet — it’s comfort food at its finest.
Tips for Perfect Cowboy Butter Tortellini
- Choose the right steak: Ribeye gives you the richest flavor, but sirloin is leaner and cooks beautifully.
- Don’t overcook the tortellini: Keep it al dente so it holds up in the sauce.
- Balance the sauce: If it feels too thick, splash in a bit of beef broth. If it’s too thin, simmer it a bit longer.
- Add spice: Cowboy butter traditionally has a kick — add red pepper flakes or a dash of hot sauce if you like heat.
- Make it colorful: Use a mix of red, yellow, and orange bell peppers for a beautiful presentation.
Why This Recipe Works So Well
What makes this recipe irresistible is the layered flavor. The steak gives a smoky, savory depth. The vegetables bring natural sweetness. The tortellini adds cheesy creaminess. And then the cowboy butter ties it all together — buttery richness with garlic, paprika, and a hint of heat.
It’s hearty but elegant, rustic but refined. Whether you’re cooking for your family, friends, or just yourself, this dish is one of those recipes that makes everyone stop and say, “Wow, what is this?”
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of cream or broth to revive the sauce.
Final Thought
Creamy Cowboy Butter Tortellini with Steak, Carrots, and Bell Peppers is more than just a meal — it’s a full experience. Every bite tells a story of comfort, flavor, and indulgence. It’s the kind of recipe that instantly becomes a favorite in your kitchen — a dish you’ll crave again and again.