Creamy Cowboy Butter Tortellini with Steak and Carrots and Bell Peppers

This Creamy Cowboy Butter Tortellini with Steak and Carrots and Bell Peppers blends tender steak, cheesy tortellini, and rich cowboy butter sauce with vegetables for a hearty, satisfying meal ready in under 30 minutes.

Prep time

10 minutes

Cook time

20 minutes

Total time

30 minutes

Yield

4 servings

Ingredients

20 oz cheese tortellini (fresh or refrigerated)

1 lb steak (sirloin or ribeye), cubed

Salt, black pepper, garlic powder, smoked paprika

2 tbsp olive oil

4 tbsp butter

4 cloves garlic, minced

1 cup heavy cream

½ cup beef broth

1 cup sliced carrots (lightly steamed or roasted)

1 cup sliced bell peppers (red, yellow, or orange)

¾ cup shredded parmesan

Optional: chopped parsley, red pepper flakes

Instructions

1. Cook the tortellini: Boil tortellini until al dente and drain.
2. Sear the steak: Season with salt, pepper, garlic powder, and paprika. Sear in olive oil for 3–5 minutes; set aside.
3. Prepare the vegetables: Steam carrots and sauté bell peppers until tender.
4. Make the cowboy butter sauce: Melt butter, add garlic, cream, and broth; simmer until thickened.
5. Add cheese: Stir in parmesan until smooth.
6. Combine: Toss steak, veggies, and tortellini into sauce and coat evenly.
7. Serve: Garnish with parsley and red pepper flakes.

Notes

For lighter flavor, replace heavy cream with half-and-half. Add lemon juice for brightness. To reheat, warm gently with extra cream or broth.