Scale

1 lb sirloin steak, cut into bite-size pieces

Salt and black pepper, to taste

1 tbsp olive oil

2 tbsp butter

3 cloves garlic, minced

1 tsp smoked paprika

1/2 tsp chili flakes

1 tsp Dijon mustard

1 tbsp fresh lemon juice

1 tsp dried parsley

1 tsp dried thyme

1 package (20 oz) refrigerated cheese tortellini

1/2 cup beef broth

Fresh parsley, chopped (optional)

1. Season steak bites with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add steak bites and sear until browned on all sides. Remove and set aside.

4. In the same skillet, melt butter and add garlic. Cook until fragrant.

5. Stir in smoked paprika, chili flakes, Dijon mustard, lemon juice, parsley, and thyme.

6. Pour in beef broth and bring to a simmer.

7. Add tortellini and cook according to package directions until tender.

8. Return steak bites to the skillet and toss everything in the cowboy butter sauce.

9. Cook for 2–3 minutes until heated through and glossy.

10. Garnish with fresh parsley and serve hot.

• Use ribeye for extra richness.

• Add mushrooms or spinach for a veggie boost.

• Best served immediately while buttery and saucy.

Keywords: cowboy butter steak bites, tortellini steak skillet, one pan steak pasta