1. Pat the steak cubes dry with paper towels and season generously with salt, black pepper, smoked paprika, and chili powder (if using). This simple seasoning is a nod to the way Mama Lu always said, “Season with love, and don’t be shy.”
2. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat until hot but not smoking. Add the steak bites in a single layer, cooking for about 2-3 minutes per side until nicely browned but still juicy inside. Remove from skillet and set aside. Don’t overcrowd the pan; work in batches if needed.
3. Lower the heat to medium and add the minced garlic to the skillet. Stir and cook for about 30 seconds until fragrant—watch closely so it doesn’t burn, just like Mama Lu warned me.
4. Add the tortellini along with the beef broth, and cover the skillet. Let the tortellini steam and cook for about 5-7 minutes, stirring once halfway through to prevent sticking. You’re aiming for tender pasta with a bit of that skillet char.
5. Return the steak bites to the skillet, stir gently to combine with tortellini and cooking juices. Add the remaining 2 tablespoons of butter, fresh parsley, and lemon juice. Toss everything together until the butter melts and coats the pasta and steak beautifully.
6. Give it a final taste and adjust salt and pepper as needed. Serve immediately, feeling the warmth of this cowboy-inspired skillet meal fill your kitchen.

When I first made this recipe in my tiny Portland kitchen, it reminded me so much of those early evenings on the farm—warm light spilling through the windows, the smell of butter and garlic filling the air, and the comfort of a meal made with care. That’s the magic I hope you find here.