Garlic Parmesan Steak Tortellini

Garlic Parmesan Steak Tortellini is pure weeknight comfort food with one big bonus it is all cooked right on a griddle for minimal mess and absolute ease This combination of juicy steak bites hearty cheese tortellini and a creamy garlic parmesan sauce always disappears fast in my house

I tried this recipe on a busy school night when all I had was freezer tortellini some leftover steak and a jar of garlic parmesan sauce It has been requested weekly ever since

Ingredients

• Strip steaks: juicy and flavorful look for steaks with nice marbling or ask your butcher for recommendations
• Avocado oil or olive oil: these keep everything from sticking and add richness choose good quality cold pressed oil
• Sliced onion: adds sweetness and depth yellow onions are classic here
• Large zucchini: brings freshness and a tender bite pick firm unblemished squash
• Grape tomatoes: burst with juice and color go for bright plump tomatoes
• Frozen cheese tortellini: hearty pasta pockets find ones with a short ingredient list
• Water: for steaming the tortellini just enough to get them perfectly tender
• Shredded Parmesan cheese: salty nutty flavor use real Parmigiano Reggiano if possible
• Buffalo Wild Wings Parmesan Garlic sauce: gives the punchy creamy finish you want
• Heath Rile’s Garlic Butter Seasoning: layers in garlic and herb flavor a good garlic powder or similar blend also works

Step by Step Instructions

Prep the Steak and Vegetables:

Cube the strip steaks into bite sized pieces Try to cut them evenly for even cooking Chop the zucchini into half moons or quarters and slice the onion thinly This helps everything cook through together

Heat and Season on the Griddle:

Warm your griddle or a large skillet over medium heat so you get a good sear Add the oil letting it coat the surface then scatter on the onions zucchini and tomatoes Sprinkle everything with the garlic butter seasoning to start building flavor

Sear the Steak:

Add the cubes of steak right onto the hot surface along with the veggies Give each steak cube a sprinkle of garlic butter seasoning Let them stay undisturbed for a couple of minutes for nice browning

Steam the Tortellini:

Place the frozen tortellini directly onto the griddle next to the veggies and steak Pour in about a quarter to half cup of water The steam will cook the pasta quickly Dome the tortellini with a lid or any large cover and cook for three to five minutes until they become plump and tender

Dress the Tortellini:

As soon as the tortellini is done stir in the parmesan garlic sauce quickly so it evenly coats the hot pasta Then remove the tortellini from the griddle and set aside to avoid overcooking

Finish the Steak and Veggies:

Stir the steak and veggies around and cook until the steak pieces reach your preferred doneness and the veggies are browned but not mushy

Combine and Serve:

Pile the sauced tortellini onto plates Top generously with the steak and veggies while everything is nice and warm Then shower on the shredded parmesan cheese and eat right away

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Parmesan cheese is my favorite part since it melts right into the warm tortellini and steak making everything creamy and flavorful My youngest always insists on extra cheese which has become a funny family tradition

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days

Reheat gently on the stove with a splash of water to loosen the sauce

Avoid freezing as the tortellini texture will not hold up

Ingredient Substitutions

Swap the strip steak for sirloin or even chicken breast if needed

If you cannot find the exact garlic butter seasoning try any blend with garlic and herbs

Fresh tortellini will work in place of frozen just shorten the cooking time

Serving Suggestions

Serve with crusty bread for soaking up any extra sauce

A fresh green salad with a light vinaigrette is a perfect side

For a little heat sprinkle a pinch of red pepper flakes on top

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Cultural Context

This dish combines the Italian tradition of stuffed pasta with a hearty American steakhouse twist Garlic parmesan sauces are popular in casual dining and sports bars so you get the best of both familiar comfort and restaurant flavor at home

Recipe FAQs

→ Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini can be used, but it will require less water and a shorter cooking time. Monitor closely to avoid overcooking.

→ What type of steak is best for this dish?

Strip steaks work well for their tenderness and flavor, but sirloin or ribeye also make excellent options.

→ How do I prevent tortellini from sticking to the griddle?

Add enough water and cover the tortellini while cooking. Stir gently once tender to prevent sticking.

→ Can I substitute other vegetables?

Absolutely! Try bell peppers, mushrooms, or spinach for a different twist on the classic combo.

→ Is the Buffalo Wild Wings Parmesan Garlic sauce essential?

While it amplifies flavor, you can substitute with any creamy Parmesan garlic sauce you enjoy.