1-First Step: Prep the ingredients Start by cutting the strip steaks into cubes so they cook faster and stay easy to eat. Slice the onion and cut the zucchini into smaller pieces, keeping them about the same size so they cook evenly. Rinse the grape tomatoes if needed, and keep the frozen cheese tortellini ready to go straight into the pan. This is also a good moment to gather your Garlic Butter seasoning, Parmesan Garlic sauce, shredded Parmesan cheese, avocado oil or olive oil, and water. Having everything lined up before the heat goes on makes the whole process feel smoother, especially on busy nights.

2-Second Step: Heat the griddle or skillet Heat a griddle over medium heat. If you are cooking on the stovetop, a large skillet works well too. Add 1 tablespoon of avocado oil or olive oil to the surface and let it warm up before adding the vegetables. Using medium heat helps the onion and zucchini soften without burning. If you are using a skillet, try to spread the vegetables out in a single layer so they get a little color instead of steaming too much.

3-Third Step: Cook the vegetables Add the sliced onion, zucchini, and grape tomatoes to the hot griddle. Season them with Garlic Butter seasoning right away so the flavor starts building as they cook. Stir them often so the onion gets soft, the zucchini turns tender, and the tomatoes begin to blister. If you do not have Garlic Butter seasoning, use salt, pepper, garlic powder, and paprika instead. That simple swap still gives the Garlic Steak Tortellini a rich savory flavor. You can also add mushrooms, bell peppers, or spinach if you want more vegetables in the pan.

4-Fourth Step: Add the steak Push the vegetables to one side of the griddle or skillet and add the cubed steak. Season the steak with more Garlic Butter seasoning. Let it sear so the outside browns while the inside stays juicy. Stir the steak after it has had time to cook on one side, then keep turning it until it reaches your preferred doneness. If you like your steak medium, pull it off a little earlier. If you like it more well done, give it a bit more time while keeping an eye on the heat.

5-Fifth Step: Cook the tortellini Add the frozen cheese tortellini to the griddle. Pour 1/4 to 1/2 cup water over the tortellini, then cover it with a griddle dome. Let it cook for 3 to 5 minutes, or until the tortellini is tender and heated through. The water creates steam, which helps the tortellini cook without drying out. If you are making this on the stovetop, you can boil the tortellini separately and then stir it in at the end. That method works well for both frozen and refrigerated tortellini.

6-Sixth Step: Add the sauce and finish the dish Once the tortellini is tender, stir in 1/4 cup Parmesan Garlic sauce. Mix until the pasta is coated and glossy, then remove the tortellini from the griddle. Keep the steak and vegetables cooking until they reach the texture and browning you like best. When everything is ready, combine the steak, vegetables, and tortellini in one serving dish or toss them together right on the griddle if you have enough space. Top with shredded Parmesan cheese while the dish is still hot so it melts slightly and clings to the pasta and steak.

7-Seventh Step: Serve and enjoy Scoop the Garlic Steak Tortellini onto plates and serve it right away. The mix of garlicky steak, tender pasta, and fresh vegetables tastes best when it is warm. This is a filling dinner all on its own, but a simple green salad or garlic bread would fit nicely alongside it. For more hearty dinner inspiration, you might also enjoy crockpot steak and potato bake or slow cooker pepper steak.