Cowboy Butter Tortellini with Steak & Roasted Red Peppers Recipe

The aroma of sizzling steak and garlic butter wafting through my kitchen always transports me back to those special family dinners where we’d gather around the table, sharing stories while savoring every bite of a hearty meal. That same comforting feeling is exactly what this Cowboy Butter Tortellini with Steak & Roasted Red Peppers delivers – a perfect harmony of tender pasta, juicy steak, and a rich, flavorful butter sauce that brings everything together.

Did you know that “cowboy butter” has become one of the most searched food trends of the past year, with over 5 million TikTok views for recipes featuring this flavor-packed condiment? This Cowboy Butter Tortellini with Steak & Roasted Red Peppers takes that trending butter and transforms it into a complete meal that’s both satisfying and impressive enough for guests, yet simple enough for a weeknight dinner.

Why Cowboy Butter Tortellini with Steak & Roasted Red Peppers Matters

Cowboy butter has gained popularity for good reason – it’s a flavor-packed compound butter that elevates any dish it touches. When paired with cheese-filled tortellini and tender steak, it creates a restaurant-quality meal right in your own kitchen. The addition of sweet roasted red peppers brings balance to the richness, making this Cowboy Butter Tortellini with Steak & Roasted Red Peppers a well-rounded dish that will quickly become a family favorite.

For those curious about the components of this dish, the Cowboy Butter Recipe from Food Network provides a great base understanding of this flavorful spread. If you’re interested in making your roasted red peppers from scratch instead of using store-bought, check out this guide on How to Roast Red Peppers. For our original Cowboy Butter Recipe or if you’re looking for another steak pasta combination, our Garlic Butter Steak Bites with Creamy Parmesan Shells is another crowd-pleaser.

Ingredients

Cowboy Butter Tortellini with Steak & Roasted Red Peppers ingredients

Here’s everything you’ll need to create this decadent pasta dish:

• 20 oz cheese tortellini (fresh or refrigerated) – You can also use frozen tortellini; just adjust the cooking time according to package directions.
• 1 lb steak (sirloin, ribeye, or your choice) – I prefer ribeye for its marbling and flavor, but sirloin or strip steak work beautifully too.
• 1 cup roasted red peppers, sliced – Jarred roasted red peppers work perfectly, but homemade adds an extra layer of flavor.
• 3 cloves garlic, minced – Fresh garlic is best, but pre-minced works in a pinch.
• 3 tbsp butter (cowboy butter or regular butter with garlic, paprika, and parsley) – The heart of our dish!
• 2 tbsp olive oil – Use a good quality olive oil for best results.
• Salt and black pepper, to taste – Kosher salt and freshly ground black pepper make all the difference.
• Optional garnishes: Chopped parsley or freshly grated parmesan – Both add color, flavor, and that perfect finishing touch.

Ingredient Spotlight

Let’s look at what makes each component of this Cowboy Butter Tortellini with Steak & Roasted Red Peppers so special:

• Cheese Tortellini: These little pasta pillows filled with cheese provide a creamy, tender base that absorbs the rich butter sauce beautifully. The filled pasta eliminates the need for additional cheese in the dish, making preparation simpler.
• Steak: The protein star of this dish brings hearty satisfaction and umami depth. When seared properly, it creates those delicious browned bits in the pan that become part of our sauce, adding incredible flavor complexity.
• Roasted Red Peppers: These add a sweet, slightly smoky contrast to the rich, buttery elements. Their vibrant color also makes the dish visually appealing, and their soft texture complements the chewy steak and tender pasta.
• Cowboy Butter: This isn’t just any butter—it’ typically enhanced with garlic, herbs, and spices like paprika, creating a compound butter that’s packed with flavor. It forms the foundation of our sauce, coating each piece of pasta and steak with its rich, aromatic goodness.

Timing

One of the best things about this Cowboy Butter Tortellini with Steak & Roasted Red Peppers is how quickly it comes together:

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes

This dish is approximately 30% faster than most traditional pasta and steak combinations, which often require separate cooking methods and longer prep times. The streamlined approach—cooking components in the same pan and using refrigerated tortellini—makes this a perfect option for busy weeknights without sacrificing flavor.

Instructions

Step 1: Cook the Tortellini

Bring a large pot of water to a rolling boil. Add a generous pinch of salt—the water should taste like the sea. This is your only chance to season the pasta itself! Add your tortellini and cook according to the package instructions, usually about 3-5 minutes for refrigerated varieties. The tortellini should float to the top when done. Be careful not to overcook; you want them tender but still with a slight bite. Drain well, but don’t rinse—that starchy coating helps the sauce cling to the pasta.

Step 2: Sear the Steak

While your tortellini cooks,主料 will be seared. Pat your steak pieces dry with paper towels—this is crucial for achieving a good sear! Season generously with salt and pepper on all sides. Heat a large, heavy skillet (cast iron works beautifully here) over medium-high heat until it’s smoking hot. Add the olive oil and let it shimmer. Place your steak pieces in the skillet, being careful not to crowd the pan. Work in batches if needed. Let them sear undisturbed for 1-2 minutes before flipping to get that beautiful caramelization. Cook to your preferred doneness—about 3 minutes total for medium-rare or 5 minutes for medium. Remove the steak to a plate to rest, but don’t clean that skillet—all those browned bits are flavor gold for our sauce!

Step 3: Prepare the Sauce

Reduce the heat to medium and add your butter to the same skillet. As it melts, use a wooden spoon to scrape up all those delicious browned bits from the steak. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to let it burn. If you’re using plain butter, this is when you’d add your paprika and dried herbs to create that cowboy butter flavor. The butter will take on a golden hue and fill your kitchen with an intoxicating aroma that signals good things are coming!

Step 4: Combine Everything

Add your drained tortellini to the skillet, gently tossing to coat each piece in the buttery sauce. Return the steak to the pan, along with any juices that have accumulated on the plate—that’s pure flavor! Add the sliced roasted red peppers and toss everything together. Allow it all to heat through for about 1-2 minutes, letting the flavors meld together. If the sauce seems too tight, add a splash of the pasta cooking water—the starch will help create a silky emulsion with the butter.

Step 5: Serve and Garnish

Transfer your Cowboy Butter Tortellini with Steak & Roasted Red Peppers to a serving dish or individual plates. Garnish with freshly chopped parsley for a pop of color and freshness, and a sprinkle of grated Parmesan for extra richness if desired. Serve immediately while hot and enjoy the symphony of flavors!

Tips & Tricks for Perfect Cowboy Butter Tortellini

1. Temperature matters: Allow your steak to come to room temperature for about 20-30 minutes before cooking. This ensures more even cooking and a better sear. Similarly, don’t add cold tortellini straight from the refrigerator to your hot sauce—the temperature shock can cause the pasta to seize up.
2. Don’t overcrowd the pan: When searing the steak, give the pieces plenty of room. Overcrowding causes steaming rather than searing, robbing you of those flavorful browned bits. Work in batches if necessary.
3. Save some pasta water: Before draining your tortellini, reserve about ½ cup of the cooking water. This starchy liquid is magic for bringing sauces together and can rescue a sauce that’s too thick or help bind everything nicely.
4. Rest your steak: Let the steak rest briefly after cooking and before slicing. This allows the juices to redistribute throughout the meat, resulting in juicier bites. Those collected juices on the plate should be added back to the dish for extra flavor.
5. Make your own cowboy butter: For an extra-special touch, make a batch of compound cowboy butter ahead of time by mixing softened butter with garlic, paprika, parsley, red pepper flakes, and a touch of lemon zest. Keep it in the refrigerator to use whenever you need a flavor boost.

Recipe Variations & Substitutions

1. Mediterranean Cowboy Butter Tortellini

Give this dish a Mediterranean twist by adding kalamata olives, sun-dried tomatoes, and a sprinkle of crumbled feta at the end. The briny olives and tangy tomatoes complement the rich cowboy butter beautifully, while the feta adds a creamy, salty finish that takes this dish in a whole new direction.

2. Vegetarian Cowboy Butter Tortellini

Skip the steak and double down on veggies. In addition to the roasted red peppers, add sautéed mushrooms (portobello or cremini work well), fresh spinach that wilts into the sauce, and perhaps some asparagus tips. The mushrooms provide that umami quality that makes up for the absence of steak, creating a satisfying vegetarian alternative.

3. Spicy Cowboy Butter Tortellini

Heat things up by adding crushed red pepper flakes to your cowboy butter, or incorporate a finely diced jalapeño when you sauté the garlic. Finish with a drizzle of hot honey for a sweet-heat combination that adds complexity and a pleasant kick to each bite.

4. Gluten-Free Cowboy Butter Pasta with Steak

For those with gluten sensitivities, substitute the cheese tortellini with your favorite gluten-free pasta shapes. While you won’t have the cheese filling, you can compensate by stirring in some grated Parmesan or small cubes of mozzarella at the end for that cheesy element. The cowboy butter sauce and steak are naturally gluten-free.

Behind the Recipe

This Cowboy Butter Tortellini with Steak & Roasted Red Peppers was born from a fusion of comfort food traditions. The concept of cowboy butter has roots in ranch cooking, where hearty, flavorful meals needed to satisfy after long days of work. By combining this rich, herbed butter with Italian tortellini and classic steak preparation techniques, we’ve created a cross-cultural dish that honors both traditions while creating something uniquely satisfying.

The addition of roasted red peppers was inspired by the need for balance—their sweet, slightly smoky flavor cuts through the richness of the butter and steak, preventing the dish from becoming too heavy. What started as a clean-out-the-fridge experiment quickly became a family favorite that deserved to be shared with a wider audience.

Pairing Ideas

To create a complete meal around your Cowboy Butter Tortellini with Steak & Roasted Red Peppers, consider these complementary sides and beverages:

• Simple Green Salad: A light salad with arugula, lemon vinaigrette, and shaved Parmesan provides a fresh contrast to the rich pasta dish.
• Garlic Bread: Because is there ever really enough garlic? Toasted ciabatta with garlic butter makes for perfect sauce-sopping.
• Roasted Broccolini: The slight bitterness and charred edges of roasted broccolini stand up well to the robust flavors of the pasta.
• Sparkling Water with Citrus: The bubbles and acidity help cut through the richness of the dish and cleanse the palate between bites.
• Cranberry Spritzer: Mix cranberry juice with soda water and a squeeze of lime for a tart-sweet beverage that complements the savory notes of the dish.

Leftover & Reuse Ideas

If you’re lucky enough to have leftovers of this Cowboy Butter Tortellini with Steak & Roasted Red Peppers, here’s how to make the most of them:

• Pasta Frittata: Chop up leftover pasta dish and mix with beaten eggs to make a hearty frittata for breakfast or lunch.
• Stuffed Bell Peppers: Use the leftover pasta and steak mixture as a filling for bell peppers, top with cheese, and bake until the peppers are tender.
• Cowboy Butter Tortellini Soup: Add chicken broth, some extra vegetables, and your leftover pasta dish for a quick and flavorful soup. The tortellini may break down a bit, but this adds body to the broth.
• Steak Sandwich: Fish out the steak pieces and use them on a sandwich with some arugula and a smear of horseradish cream for a quick lunch option.

Nutritional Information

While individual ingredients and portions may vary, a typical serving of Cowboy Butter Tortellini with Steak & Roasted Red Peppers contains approximately:

• Calories: 550-650 per serving
• Protein: 30-35g
• Carbohydrates: 45-50g
• Fat: 28-32g
• Fiber: 3-4g
• Sodium: 800-900mg

Serving Suggestions

Elevate your presentation of Cowboy Butter Tortellini with Steak & Roasted Red Peppers with these serving ideas:

• Serve in warmed pasta bowls to keep the dish hot longer.
• Create height by mounding the pasta and arranging the steak pieces on top.
• Garnish with a sprinkling of microgreens for color and texture contrast.
• Offer additional cowboy butter on the side for those who want to add an extra touch of richness.
• Serve with lemon wedges on the side—a squeeze of acidity can brighten up the rich flavors.

Common Mistakes to Avoid

• Overcooking the tortellini: This results in mushy pasta that falls apart when tossed with the other ingredients. Check for doneness a minute before the package instructions suggest.
• Not patting the steak dry: Moisture is the enemy of a good sear. Take the time to thoroughly pat your steak dry with paper towels before seasoning and cooking.
• Cutting the steak immediately after cooking: This causes the juices to run out onto the cutting board rather than redistributing within the meat. Let it rest for at least 5 minutes.
• Burning the garlic: Garlic goes from perfectly fragrant to bitterly burnt in seconds. Add it to the pan only after reducing the heat, and keep it moving.
• Not seasoning adequately: Both the pasta water and the steak need proper seasoning. Taste as you go and adjust as needed.

Storage & Reheating Tips

To keep your Cowboy Butter Tortellini with Steak & Roasted Red Peppers tasting its best:

• Refrigeration: Store leftovers in an airtight container for up to 3 days in the refrigerator.
• Freezing: This dish can be frozen, though the texture of the tortellini may change slightly. Freeze in portion-sized containers for up to 1 month.
• Reheating: For best results, reheat slowly in a skillet over medium-low heat with a splash of water or broth to revive the sauce. Cover the pan to help steam the pasta back to tenderness.
• Microwave method: If you must use the microwave, cover the dish and heat at 50% power, stirring halfway through, to prevent the steak from becoming tough.

FAQs About Cowboy Butter Tortellini with Steak & Roasted Red Peppers

Can I make Cowboy Butter Tortellini with Steak & Roasted Red Peppers ahead of time?

You can prepare components ahead of time—make the cowboy butter, slice the peppers, and even cook the steak (slightly underdone). Store separately in the refrigerator, then assemble and finish cooking just before serving for the freshest result.

What’s the best steak cut to use for Cowboy Butter Tortellini with Steak & Roasted Red Peppers?

Ribeye offers excellent marbling and flavor, but sirloin provides a good balance of tenderness and value. If budget allows, tenderloin (filet mignon) creates the most tender bites, though you’ll miss some of the beefy flavor that fattier cuts provide.

Is Cowboy Butter Tortellini with Steak & Roasted Red Peppers gluten-free?

Traditional tortellini contains gluten, but you can adapt this recipe using gluten-free pasta alternatives. Just be sure to adjust cooking times according to package instructions, as gluten-free pastas often cook differently than wheat-based ones.

Can I use frozen tortellini for Cowboy Butter Tortellini with Steak?

Absolutely! Frozen tortellini works perfectly in this recipe. Simply adjust the cooking time according to package directions, usually adding 2-3 minutes to the cooking time for refrigerated varieties.

What can I substitute for roasted red peppers in this Cowboy Butter Tortellini recipe?

If you don’t have roasted red peppers on hand, sun-dried tomatoes offer a similar sweet-tangy profile. Fresh cherry tomatoes (halved and quickly sautéed) can work too, though they’ll provide a different texture and fresher flavor profile.

Conclusion

Cowboy Butter Tortellini with Steak & Roasted Red Peppers

This Cowboy Butter Tortellini with Steak & Roasted Red Peppers brings together the best of comfort food—tender pasta, juicy steak, and a rich, flavorful sauce—in a dish that’s both elegant and satisfying. The combination of cheese-filled tortellini, perfectly seared steak, and sweet roasted red peppers, all enveloped in that luscious cowboy butter sauce, creates a harmony of flavors and textures that will make this recipe a standout in your dinner rotation.

What makes this dish special is how it transforms simple ingredients into something that feels indulgent and special, without requiring hours in the kitchen or advanced culinary skills. It’s the kind of meal that brings people together around the table, encouraging conversation and connection over good food—exactly what home cooking is all about.

Made these Cowboy Butter Tortellini with Steak & Roasted Red Peppers? Drop your twist in the comments, rate the recipe, and tag us on facebook, instagram with #erinrecipes — we might feature your creation!

Cowboy Butter Tortellini with Steak & Roasted Red Peppers Recipe

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• Author: Erin
• Total Time: 25-30 minutes
• Yield: 4 servings 1x

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Description

This Cowboy Butter Tortellini with Steak & Roasted Red Peppers is a rich, savory pasta dish bursting with bold flavors that’s perfect for a cozy night in! Tender cheese tortellini is tossed with juicy seared steak, sweet roasted red peppers, and a luscious cowboy butter sauce for an indulgent, hearty dinner. Every bite delivers buttery, garlicky goodness packed with savory satisfaction. Ready in just 25-30 minutes, this restaurant-quality meal combines comfort food appeal with impressive presentation.

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Ingredients

Scale 1x2x3x

• 20 oz cheese tortellini (fresh or refrigerated)
• 1 lb steak (sirloin, ribeye, or your choice), cut into bite-sized pieces
• 1 cup roasted red peppers, sliced
• 3 cloves garlic, minced
• 3 tbsp butter (cowboy butter or regular butter with garlic, paprika, and parsley)
• 2 tbsp olive oil
• Salt and black pepper to taste
• Optional Garnish:
• Chopped fresh parsley
• Freshly grated Parmesan cheese

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Instructions

1. Cook the Tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until tender. Drain and set aside.
2. Sear the Steak: Season steak pieces generously with salt and pepper. In a large skillet over medium-high heat, heat olive oil and sear steak until browned and cooked to your desired doneness, about 3-5 minutes. Remove from skillet and set aside.
3. Prepare the Cowboy Butter Sauce: In the same skillet over medium heat, melt butter. Add minced garlic and cook 1-2 minutes until fragrant, stirring to prevent burning.
4. Combine Everything: Add cooked tortellini, seared steak, and roasted red peppers to the skillet. Toss everything together until evenly coated with the cowboy butter sauce.
5. Garnish and Serve: Transfer to serving plates or a large platter. Garnish with chopped parsley and freshly grated Parmesan if desired. Serve immediately while warm for maximum indulgence.

Notes

Steak Selection: Sirloin and ribeye work beautifully, but any tender cut you prefer will work. Cut against the grain for most tender results. Cowboy Butter: If using regular butter, enhance with garlic powder, smoked paprika, and dried parsley for authentic cowboy butter flavor. Time-Saver: Use jarred roasted red peppers to save prep time without sacrificing flavor. Pasta Options: Fresh tortellini cooks faster and has better texture than frozen, but both work well. Make It Your Own: Add red pepper flakes for heat or a splash of cream for extra richness. Serving: Best enjoyed immediately while pasta is hot and butter is silky. Storage: Refrigerate leftovers up to 3 days and reheat gently, adding a splash of water or broth to refresh the sauce.

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving (1/4th of recipe)
• Calories: 565
• Sugar: 4g
• Sodium: 780mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 125mg

Keywords: cowboy butter tortellini, steak pasta, tortellini recipe, quick dinner, weeknight meal