Description
A comforting and indulgent dish featuring perfectly seared steak bites and cheesy tortellini in a rich cowboy butter sauce.
Ingredients
Scale
- 1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
- 1 tsp Cajun seasoning (or to taste)
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- 1 tsp Dijon mustard
- Juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 12 oz cheese tortellini (fresh or refrigerated)
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Reserve ½ cup pasta water and drain the rest.
- Pat steak pieces dry and season with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Heat olive oil in a skillet over medium-high heat and add steak. Sear for 2-3 minutes per side until browned.
- Reduce heat and add unsalted butter to the skillet. Once melted, add minced garlic and stir until fragrant. Mix in red pepper flakes, Dijon mustard, and lemon juice. Add parsley and chives.
- Return cooked tortellini and steak bites to the skillet. Mix gently, adding reserved pasta water to achieve a creamy consistency. Stir in grated Parmesan cheese.
- Plate the dish hot and garnish with extra Parmesan, parsley, and Cajun seasoning. Serve immediately.
Notes
For added crunch, consider serving with roasted vegetables or a crisp salad. Leftovers can be stored in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg