Garlic Parmesan Steak Tortellini (Print Version)

Juicy steak, fresh veggies, and cheese tortellini tossed in a savory garlic Parmesan sauce for a quick meal.

# What You'll Need:

→ Proteins

01 - 8 oz strip steak, cut into bite-sized cubes

→ Vegetables

02 - 1 small yellow onion, thinly sliced
03 - 1 medium zucchini, sliced into half moons or quarters
04 - 1 cup grape tomatoes

→ Pasta

05 - 250 g frozen cheese tortellini

→ Oils & Fats

06 - 1 tablespoon avocado oil or olive oil

→ Sauces & Seasonings

07 - 1 teaspoon garlic butter seasoning or equivalent garlic powder-herb blend
08 - 1/3 cup Buffalo Wild Wings Parmesan Garlic sauce
09 - 1/3 cup shredded Parmesan cheese (preferably Parmigiano Reggiano)

→ Liquids

10 - 60–120 ml water (for steaming tortellini)

# Steps to Follow:

01 - Cut strip steak into uniform bite-sized cubes. Slice onion thinly. Chop zucchini into half moons or quarters.
02 - Heat a large griddle or skillet over medium heat. Coat with oil, then add onions, zucchini, and grape tomatoes. Season evenly with garlic butter seasoning.
03 - Add steak cubes to the hot griddle alongside vegetables. Sprinkle additional garlic butter seasoning on steak. Leave undisturbed for 2–3 minutes to develop a brown crust.
04 - Place frozen tortellini next to steak and vegetables. Pour 60–120 ml water onto griddle, cover with a lid to trap steam, and cook for 3–5 minutes until tortellini are plump and tender.
05 - Remove lid and stir in Parmesan Garlic sauce into tortellini, coating evenly. Transfer tortellini off the heat to avoid overcooking.
06 - Stir steak and vegetables, cooking until steak reaches desired doneness and vegetables are browned but maintain texture.
07 - Serve sauced tortellini topped with steak and vegetables. Finish with a generous sprinkle of shredded Parmesan cheese. Serve immediately while warm.

# Additional Notes:

01 - Use real Parmigiano Reggiano for best flavor, and choose a garlic butter seasoning with a balanced herb profile.
02 - Leftovers keep refrigerated up to 3 days; reheat gently with a splash of water to maintain sauce consistency.
03 - Avoid freezing as tortellini texture deteriorates with freezing.

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