Garlic Steak Tortellini – Easy Pasta Dinner Recipe for Busy Weeknights
Some nights call for a big, cozy bowl of pasta that feels a little fancy but doesn’t wreck your schedule. That’s exactly where this Garlic Steak Tortellini comes in. It’s rich, hearty, and loaded with flavor, yet totally doable on a busy weeknight. No marathon cooking session required. Sounds like a win already, right?
This dish came together on my flat top griddle, but don’t worry—your kitchen isn’t disqualified if you don’t have one. A good old skillet on the stove works just as well. Juicy steak bites, tender tortellini, and colorful veggies all cooking up together? That’s the kind of multitasking we love. IMO, this is what great weeknight meals should look like: simple, flexible, and seriously satisfying.
The lineup is straightforward but mighty. Think garlic steak seared just right, zucchini and onions getting a little caramelized, juicy tomatoes popping with freshness, and cheese tortellini bringing that comforting pasta vibe. A light drizzle of Parmesan garlic sauce ties it all together without drowning the dish. FYI, a little goes a long way here.
What makes this one of those repeat-worthy pasta dinner recipes is how customizable it is. No specific seasoning on hand? No problem. Salt, pepper, garlic powder, paprika—boom, you’re back in business. Not into zucchini today? Swap in whatever veggies are hanging out in your fridge. This is one of those tortellini recipes that doesn’t judge.
Whether you’re cooking for family, friends, or just yourself after a long day, this lands firmly in the “yummy dinners” category. It’s cozy without being heavy, quick without feeling lazy, and bold enough to stand out among your usual pasta dishes. So tell me—why make dinner complicated when it can be this good?
Garlic Steak Tortellini – Easy Pasta Dinner Recipe for Busy Weeknights
This simple griddle dinner is packed with flavor and comes together fast, making it perfect for hectic evenings when you still want a satisfying meal.
Ingredients
- 2 strip steaks
- 1 tablespoon avocado oil or olive oil
- 1 onion, thinly sliced
- 1 large zucchini, chopped into bite-sized pieces
- 10 ounces grape tomatoes
- 1 (19-ounce) bag frozen cheese tortellini
- Water, as needed
- Shredded Parmesan cheese, for topping
- 1/4 cup Buffalo Wild Wings Parmesan Garlic sauce
- Heath Rile’s Garlic Butter seasoning
Instructions
- Start by cutting the strip steaks into small, even chunks. Chop the zucchini into bite-sized pieces and slice the onion.
- Preheat your griddle to medium heat. Add the oil and spread it evenly across the surface. Toss on the onion, zucchini, and tomatoes, then season generously with the garlic butter seasoning. Add the steak pieces to the griddle and season them the same way.
- Next, place the frozen tortellini directly onto the griddle. Pour about 1/4 to 1/2 cup of water over the pasta, then cover it with a griddle dome. Let the tortellini steam for 3–5 minutes, or until tender and fully cooked.
- Once the tortellini is ready, drizzle it with the Parmesan garlic sauce and give it a quick toss. Remove the pasta from the griddle and set it aside.
- Continue cooking the steak and vegetables, stirring occasionally, until everything reaches your preferred doneness.
- To serve, pile the steak and veggies over the tortellini and finish with a sprinkle of shredded Parmesan cheese. Serve hot and enjoy every bite.
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