Garlic Parmesan Steak Tortellini Recipe

Garlic Parmesan Steak Tortellini is my go-to when I want a hearty, comforting meal without a lot of prep work or stress. I had some leftover strip steaks in the fridge, a bag of frozen tortellini, and a few veggies lying around, and I thought, “Why not throw it all together and see what happens?”

This recipe isn’t fancy. It’s a mix of juicy steak cubes, tender tortellini, and veggies all coated in a cheesy, garlicky sauce. The best part? The griddle does most of the work, and I get to hang out in the kitchen, stir things occasionally, and pretend I’m a cooking genius. It’s messy, flavorful, and exactly the kind of dinner I don’t mind eating straight from a sheet pan.

Why I Keep Making This Dish (The Real Reasons)

1. Minimal Prep: Cut, chop, toss—done.
2. One Pan Wonder: Griddle handles steak, veggies, and tortellini.
3. Comfort Food Level 10: Cheesy, garlicky, hearty.
4. Flexible Veggies: Use whatever’s in the fridge.
5. Quick-ish: Tortellini cooks fast, so dinner isn’t a 2-hour ordeal.
6. Crowd Friendly: Feeds 2–4 depending on appetite.
7. Saucy Goodness: Parmesan garlic sauce makes it feel indulgent.
8. Leftover Winner: Tastes just as good reheated.

Tips I Learned the Hard Way

• Season Early: Don’t skip seasoning the steak and veggies. Otherwise, it’s bland.
• Watch Tortellini: A little water goes a long way. Too much and it’s soggy.
• Swap Veggies Freely: Zucchini, tomatoes, onions? Great. Broccoli or bell peppers? Also great.
• Parmesan Sauce: A little goes a long way—start small.
• Griddle Optional: You can do this in skillets on the stove if needed.
• Frozen vs Refrigerated Tortellini: Both work, just adjust cooking time.
• Don’t Rush Steak: Cubes cook fast but searing gives flavor.
• Leftovers: Mix everything together and reheat gently for a second round.

Variations You Can Mess Around With

1. Extra Cheese: Sprinkle more Parmesan on top at the end.
2. Spicy Kick: Add red pepper flakes or a drizzle of Sriracha.
3. Veggie Swap: Mushrooms, spinach, or bell peppers work beautifully.
4. Sauce Twist: Use Alfredo or tomato cream sauce instead of Parmesan Garlic.
5. Different Protein: Chicken, shrimp, or sausage cubes instead of steak.
6. Sheet Pan Dinner: Roast everything in the oven instead of using a griddle.
7. Herbs: Fresh basil or parsley adds brightness at the end.

How To Make Garlic Parmesan Steak Tortellini?

Ingredients

• 2 strip steaks, cut into cubes
• 1 tbsp olive oil or avocado oil
• 1 sliced onion
• 1 large zucchini, cut into pieces
• 10 oz grape tomatoes
• 19 oz frozen cheese tortellini + water
• Shredded Parmesan cheese
• Buffalo Wild Wings Parmesan Garlic sauce (or Italian dressing)
• Heath Riles Garlic Butter Seasoning (or salt, pepper, garlic powder, paprika)

Instructions

Step 1:
Prep Your Ingredients: Cut steaks into cubes, slice the onion, and chop the zucchini. Line up your veggies, steak, and tortellini.

Step 2:
Heat the Griddle: Medium heat, 1 tbsp oil. Toss in all the veggies and sprinkle with Garlic Butter Seasoning. No fancy measuring needed—eyeball it.

Step 3:
Cook Veggies: Let them soften for a few minutes while stirring occasionally.

Step 4:
Add the Steak: Toss the steak cubes onto the griddle and season the same way. Let them sear and brown.

Step 5:
Tortellini Time: Add the frozen tortellini to the griddle. Pour about 1/4–1/2 cup water over them to steam. Cover with a dome and cook 3–5 minutes until tender.

Step 6:
Add Sauce: Once tortellini is cooked, stir in a drizzle of Parmesan Garlic sauce. If that’s not your vibe, Italian dressing works fine.

Step 7:
Finish Veggies & Steak: Stir everything until the steak and veggies are cooked to your liking.

Step 8:
Serve: Transfer everything to a serving tray or sheet pan. Top with shredded Parmesan cheese. Dive in and enjoy!

Nutritional Information

Nutrition	Value
Calories	606 kcal
Carbohydrates	41 gm
Fat	31.5 gm
Protein	37 gm

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

1. Weeknight Dinner: Straight from the griddle to plates.
2. Family Dinner: Sheet pan style—everyone digs in.
3. Meal Prep: Divide into containers for lunches or easy dinners.
4. Solo Cheat Meal: Big bowl, extra cheese, zero judgment.
5. Casual Date Night: Feels fancy but takes minimal effort.
6. Leftovers Snack: Even cold, it’s surprisingly tasty.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps well for 2–3 days.
• Reheat Gently: Microwave or stovetop; avoid overcooking tortellini.
• Sauce Thickens Overnight: Add a splash of water or oil when reheating.
• Separate Veggies: If possible, mix noodles and veggies when serving for best texture.
• Frozen: Not recommended; pasta texture suffers.
• Flavor Upgrade: Leftovers taste even better with extra Parmesan.

FAQs (Real Questions People Actually Ask)

Can I use other steak cuts?: Sure, but strip steak is tender and cooks fast.

Can I skip the Parmesan Garlic sauce?: Yep, Italian dressing or even butter works.

Frozen tortellini vs fresh?: Both work—adjust cooking times slightly.

Can I swap veggies?: Totally. Do what your fridge allows.

Griddle not an option, stove ok?: Absolutely, just use a couple of skillets.

How much water for tortellini?: About 1/4–1/2 cup. Just enough to steam.

Can I make this spicy?: Add Sriracha, chili flakes, or cayenne.

Can I prep ahead?: Chop veggies and steak; assemble on griddle when ready.