Garlic Parmesan Steak Tortellini

If you are looking for an easy steak dinner packed with bold flavors and a hearty twist, this Garlic Parmesan Steak Tortellini recipe is about to become a favorite. Everything comes together on a griddle for quick cooking and minimal cleanup, and the end result is pure comfort food with every bite. Steak cubes mingle with caramelized onions, tender zucchini, blistered tomatoes, and pillowy cheese tortellini, all wrapped up in a rich parmesan garlic sauce that makes every forkful feel special.

I first made this on a Friday evening after a long week and it instantly felt like a restaurant-worthy dinner right in my own kitchen. Now my family requests it for birthdays and lazy Sundays alike because it always hits the spot.

Ingredients

• Strip steaks: Tender and juicy cuts like ribeye or New York strip work best for cubes and fast cooking look for steaks with plenty of marbling
• Avocado oil or olive oil: High-heat oil helps achieve a beautiful sear on the steak and veggies
• Onion: Sweet or yellow onions caramelize beautifully for a flavor boost
• Zucchini: Adds moisture and a fresh green note look for firm unblemished zucchini
• Grape tomatoes: Their natural sweetness pops and they hold their shape well on the griddle pick plump and glossy tomatoes
• Frozen cheese tortellini: Convenience in a bag and cheesy richness all in one check for reputable brands with real cheese filling
• Water: Helps steam and soften the tortellini right on the griddle filtered water is best
• Shredded Parmesan cheese: Salty and nutty adds that finishing touch of flavor use freshly grated for best melt
• Buffalo Wild Wings Parmesan Garlic Sauce: Brings bold punchy garlic and parmesan flavor you can sub with your favorite creamy garlic sauce
• Heath Rile’s Garlic Butter Seasoning: Layers savory buttery garlic herbs pick a seasoning with a fragrant aroma and no artificial ingredients

Instructions

Prep the Ingredients:

Cube the steaks into bite-sized pieces for even cooking. Slice the zucchini into half-moons or small chunks. Thinly slice the onion for sweet caramelization.

Cook the Vegetables:

Heat your griddle over medium heat and drizzle a tablespoon of avocado or olive oil. Add the sliced onions zucchini and grape tomatoes spreading them evenly. Sprinkle generously with the garlic butter seasoning and let them sizzle without stirring for a few minutes so the veggies pick up a golden color.

Sear the Steak:

Scoot the veggies to one side and add the steak cubes to the hot griddle. Season the steak with more garlic butter seasoning and spread the pieces out in a single layer. Allow the steak to sear undisturbed for about two minutes to get a good crust then flip and continue until just cooked through to your preference.

Steam the Tortellini:

Pour the frozen cheese tortellini directly onto an empty area of the griddle. Add about a quarter to half a cup of water over the tortellini and quickly cover with a griddle dome or large metal bowl. Let this steam for three to five minutes or until the pasta is tender and hot throughout.

Sauce the Tortellini:

When the tortellini is fully cooked remove the dome and drizzle with Buffalo Wild Wings Parmesan Garlic Sauce. Toss on the griddle to coat the pasta evenly and to let the sauce warm through. At this point remove the tortellini from the heat.

Finish and Serve:

Give the steak and veggies one last stir so everything is caramelized and deep in color. Pile the sauced tortellini in bowls or a platter then top with the sizzling steak and vegetables. Shower with shredded Parmesan cheese for the final touch and serve hot.

Zucchini is the secret hero in this dish I love how it soaks up the flavors and gives each bite a fresh brightness among all that garlic and cheese. This dinner reminds me of summer nights spent grilling with my kids and tossing whatever looks good into one big family meal.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. To reheat microwave in short bursts with a splash of water to keep the pasta tender. If you plan to meal prep you can keep the sauce and cheese separate and add them just before serving for the best texture and flavor.

Ingredient Substitutions

Swap chicken for steak if you want a lighter option or use portobello mushrooms for a vegetarian twist. Any other short pasta shape works in a pinch though cheesy tortellini makes it extra creamy. For the sauce a homemade blend of softened butter garlic and a splash of cream plus grated parmesan makes a great substitute if you cannot find the bottled version.

Serving Suggestions

Pair with a crisp green salad or roasted asparagus for freshness. Warm garlic bread on the side soaks up all that cheesy sauce. For a crowd serve the steak tortellini in a big platter family style and let everyone dig in.

Cultural Context

This recipe takes inspiration from Italian American comfort food classics combining pantry pasta staples with steakhouse flavors. Parmesan garlic sauce nods to popular restaurant appetizers but transforms into a hearty main dish here.

Seasonal Adaptations

Add roasted red peppers or artichoke hearts in the winter for extra richness. In the summer swap in fresh cherry tomatoes and grilled corn. Try baby spinach or kale stirred in right at the end for a leafy green boost.

Success Stories

A friend made a double batch for a birthday dinner and there was not a single bite left at the end of the night kids and adults alike asked for seconds and the recipe to take home.

Freezer Meal Conversion

Freeze cooked steak and veggies separately from the tortellini and sauce. Defrost and reheat gently on the stove adding the sauce and cheese at the end for that fresh creamy flavor.

This steak tortellini comes together so easily and truly feels special. Bringing together pantry and fridge favorites makes it the ideal impressive weeknight dinner or easy celebration meal.

Common Recipe Questions

→ What cut of steak works best for this method?

Strip steak is ideal for its tenderness and flavor when quickly seared on a griddle. Ribeye or sirloin also work well.

→ Can I substitute fresh tortellini for frozen?

Yes, fresh tortellini cooks even faster. Monitor closely and reduce water and cook time as needed.

→ Is there an alternative to Parmesan garlic sauce?

Homemade blends using melted butter, minced garlic, and grated Parmesan work nicely for a similar flavor profile.

→ How do I avoid overcooking the steak?

Cube the steak and add to the griddle after vegetables start to soften. Cook just until desired doneness for juicy bites.

→ What vegetables pair well in this dish?

Zucchini and grape tomatoes add freshness, but bell peppers, mushrooms, or spinach can also be delicious additions.