Garlic Parmesan Steak Tortellini

Tender cubes of strip steak sizzle alongside onions, zucchini, and grape tomatoes on a griddle before being tossed with fluffy cheese tortellini and a rich garlic parmesan sauce. This quick and easy meal delivers comforting, bold flavors all in one pan with minimal cleanup. It’s perfect for busy weeknights when you want a satisfying dish without the fuss.

I first pulled this together on a hectic evening when all I had was some leftover steak and a jar of sauce. It quickly became a household favorite that everyone asks for again and again.

Ingredients

• Strip steaks: juicy and flavorful cuts with nice marbling make the best choice ask your butcher if you want specific recommendations
• Avocado oil or olive oil: prevents sticking and adds richness cold pressed oils tend to have better flavor and quality
• Sliced onion: adds a natural sweetness and layers depth yellow onions are a classic option that caramelizes beautifully
• Large zucchini: brings freshness and a tender bite pick firm squash without blemishes for best texture
• Grape tomatoes: burst with bright juice and color select plump, unwrinkled tomatoes for peak flavor
• Frozen cheese tortellini: these hearty pasta pockets soak up the sauce well select brands with simple ingredient lists for better taste
• Water: to steam the tortellini until perfectly tender without overcooking
• Shredded Parmesan cheese: salty and nutty flavor from quality Parmigiano Reggiano if you can get it makes all the difference
• Buffalo Wild Wings Parmesan Garlic sauce: lends a punchy, creamy finish that ties everything together
• Heath Rile’s Garlic Butter Seasoning: adds layers of garlic and herb notes you can substitute a good garlic powder blend if needed

Instructions

Prep the Steak and Vegetables:

Cube strip steaks into evenly sized bite pieces so they cook uniformly. Chop zucchini into half moons or quarters and slice onions thinly. Preparing vegetables similarly sized helps them cook evenly on the griddle.

Heat and Season on the Griddle:

Warm your griddle or large skillet over medium heat until hot enough to sear. Add your choice of oil and spread it evenly to coat the surface. Scatter the onions, zucchini, and grape tomatoes onto the griddle. Sprinkle the Garlic Butter Seasoning over the vegetables to start developing layers of flavor.

Sear the Steak:

Add the steak cubes directly to the hot griddle alongside the vegetables. Sprinkle a little more garlic butter seasoning on the steak for extra taste. Let the steak pieces cook undisturbed for a few minutes to develop a nice brown sear before stirring or turning.

Steam the Tortellini:

Place frozen cheese tortellini next to the veggies and steak on the griddle. Pour in about a quarter to half a cup of water. Cover with a lid or dome shaped cover to trap steam. Let cook for three to five minutes until the tortellini are plump and tender but not mushy.

Dress the Tortellini:

Once the tortellini are done steaming stir in the Parmesan Garlic sauce quickly so it coats each piece evenly. Remove the sauced tortellini from the griddle immediately to avoid overcooking as you finish the rest.

Finish the Steak and Veggies:

Give the steak and vegetables another stir and continue cooking until the steak reaches your desired doneness and the veggies are nicely browned but still have some texture.

Combine and Serve:

Plate the sauced tortellini and top with the hot steak and vegetable mixture. Shower with shredded Parmesan cheese. Serve immediately for the best creamy, savory experience.

My youngest always demands extra cheese which has become a fun family tradition.

Storage Tips

Store leftover dish in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water to loosen the sauce and avoid drying out the tortellini. Avoid freezing as the texture of the tortellini will suffer and become mushy upon thawing.

Ingredient Substitutions

Swap strip steak for sirloin or even chicken breast for a lighter protein option. If you don’t have the garlic butter seasoning any garlic and herb blend will work great in a pinch. Fresh tortellini can replace frozen but reduce cooking time since it will steam much faster.

Serving Suggestions

Serve alongside crusty bread which is perfect for soaking up any extra sauce. A crisp green salad dressed lightly with vinaigrette pairs well with the richness of the dish. For a touch of heat sprinkle some red pepper flakes on top before serving.

This griddle meal comes together quickly and cleans up easily. It balances savory steak tender tortellini and bright vegetables for a hearty weeknight dinner.

Common Questions About the Recipe

→ What cut of steak works best?

Strip steak with good marbling is preferred for juicy, flavorful meat that sears well on the griddle.

→ Can I substitute the tortellini?

Fresh tortellini works well but requires shorter cooking time; other filled pastas may also be used.

→ How do I prevent the steak from overcooking?

Give steak cubes space on the griddle and avoid frequent stirring for a proper sear and desired doneness.

→ What are good alternatives to the garlic butter seasoning?

Any garlic and herb blend, including garlic powder mixed with dried herbs, can provide a similar flavor.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge up to three days. Reheat gently on the stove with a splash of water to loosen the sauce.

→ Can I add heat to this dish?

Sprinkling red pepper flakes on top before serving adds a nice touch of spice without overpowering the flavors.