Description
This Garlic Parmesan Steak Tortellini recipe combines tender strips of seasoned steak, sautéed vegetables, and cheese tortellini all cooked together on a griddle and finished with a rich Parmesan Garlic Sauce. The blend of savory steak, fresh zucchini, grape tomatoes, and flavorful garlic butter seasoning come together in a quick, satisfying meal perfect for a weeknight dinner.
Ingredients
Scale
Meat and Vegetables
- 2 strip steaks, cut into cubes
- 1 onion, sliced
- 1 large zucchini, cut into smaller pieces
- 10 oz grape tomatoes, halved
Other Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 (19 oz) bag frozen cheese tortellini
- ¼ – ½ cup water
- ¼ cup Buffalo Wild Wings Parmesan Garlic Sauce
- Heath Riles’ Garlic Butter Seasoning, to taste
- Shredded Parmesan cheese, for garnish
Instructions
- Prepare Ingredients: Cut the strip steaks and zucchini into bite-sized pieces. Slice the onion into thin slices.
- Cook Steak and Vegetables: Preheat a griddle over medium heat and add the oil. Once heated, add the sliced onion, zucchini pieces, grape tomatoes, and cubed steak to the griddle. Season everything generously with Heath Riles’ Garlic Butter Seasoning for a flavorful base.
- Cook Tortellini: Place the frozen cheese tortellini on the griddle alongside the steak and vegetables. Add ¼ to ½ cup of water to help steam and cook the tortellini. Cover with a griddle dome or lid and let cook for 3-5 minutes until the tortellini becomes tender.
- Add Sauce and Remove Tortellini: Stir in the Buffalo Wild Wings Parmesan Garlic Sauce into the tortellini to coat evenly. Once combined, remove the tortellini from the griddle and set aside.
- Finish Cooking Steak and Vegetables: Continue cooking the steak and vegetables on the griddle until the steak reaches your preferred doneness and the vegetables are tender.
- Combine and Serve: Plate the cooked tortellini and top with the sautéed steak and vegetables. Garnish generously with shredded Parmesan cheese and serve immediately while hot for the best taste experience.
Notes
- You can substitute avocado oil with olive oil or any neutral oil suitable for griddle cooking.
- Adjust the amount of Heath Riles’ Garlic Butter Seasoning to your preferred taste level.
- Use a griddle dome or cover to ensure the tortellini steams evenly and cooks through.
- Leftovers can be refrigerated and reheated gently in a skillet or microwave.
- This recipe works well with other pasta types but may alter cooking time.
