Tuesday, April 23, 2024

Simple One Pot Garlic Parmesan Steak and Tortellini Skillet: A Delicious and Easy Dinner Solution

Are you looking for a quick, delicious, and satisfying dinner recipe that requires minimal cleanup? Look no further! This Simple One-Pot Garlic Parmesan Steak and Tortellini Skillet recipe is your perfect solution.


Combining tender steak, a rich garlic parmesan sauce, and hearty tortellini, this dish is sure to become a family favorite. I can't wait to share it with you so...


Let's Get Started!








WHY YOU'LL LOVE THIS RECIPE:
  1. ONE-POT WONDER: Say goodbye to a sink full of dishes! Everything Cooks in one pot, making cleanup a breeze.
  2. FLAVORFUL AND SATISFYING: The combination of the garlic parmesan wing sauce and steak creates a rich savory taste that will satisfy your cravings.
  3. QUICK AND EASY: Ready in 30 minutes, this recipe is perfect for busy weeknights.
  4. VERSATILE: Feel free to customize the ingredients to suit your taste or use up what's in your pantry.







INGREDIENTS:

  • 1-2 LB of Sirloin Steak, diced
  • 1 (12 oz) package of Cheese Tortellini
  • 2 cups Frozen Pepper and Onion Blend (you can also use fresh)
  • 1 Tbsp Garlic, Minced
  • 1 cup Chicken Broth
  • 6 oz of Parmesan Garlic Wing Sauce
  • Parmesan Cheese, shredded
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Salt and Pepper



 



INSTRUCIONS:

  1. PREPARE THE STEAK: Begin by seasoning the steak with the spices listed above. Then, to a hot pan, add the steak and cook to your preferred doneness. For us that is a solid medium so 3-4 minutes. If you want it rare, cook less, well done, cook longer.
  2. SAUTÉ THE PEPPERS AND ONIONS: Remove the steak from the pan and add the peppers and onions. Cook for 2-3 minutes until tender and caramelized. Add the garlic and cook a minute longer. Remove from the pan and add the the steak.
  3. COOK THE TORTELLINI: Add the tortellini and chicken broth to the pan. Bring to a boil and cook for approximately 10 minutes until the liquid has reduced by half and the pasta is fully cooked.
  4. ADD THE SAUCE: Return the steak, peppers, and onions to the pan and add the garlic parmesan wing sauce. Stir everything together and simmer 2-3 minutes.
  5. ADD CHEESE AND SERVE: Remove from heat, top with the shredded parmesan, cover and let sit until the cheese has melted.




TIPS FOR THE BEST GARLIC PARMESAN STEAK TORTELLINI:
  • CHOOSE QUALITY STEAK:  Opt for tender cuts like sirloin or tenderloin for the best texture and flavor.
  • DON'T OVERCOOK THE TORTELLINI:  Follow the instructions on the recipe card to prevent overcooking the tortellini.  No one wants mushy tortellini.  
  • CUSTOMIZE YOUR DISH:  Feel free to add vegetables like spinach, mushrooms, or cherry tomatoes for extra nutrients and color.  






PAIRING SUGGESTIONS:

This dish pairs wonderfully with a simple green salad or steamed vegetables.  For a complete meal, serve with a side of garlic bread to soak up the delicious sauce.







STORAGE AND REHEATING:

  • STORAGE:  Store any leftovers in an airtight container in the refrigerator for up to 3 days.   
  • REHEATING:  Reheat gently on the stove over low heat, adding a splash of beef broth or additional wing sauce to maintain the sauce's consistency



This Simple One-Pot Parmesan Garlic Steak Tortellini recipe is a lifesaver for busy nights when you want something comforting and delicious without spending hours in the kitchen with its rich flavors and easy preparation, it's sure to beaime a staple in your meal rotations. Give it a try tonight and as always...


Happy Eatin' Y'all!

~The Kitchen Wife~





4 comments:

  1. What kind of peppers if you are using fresh and when do you get your wing sauce?

    ReplyDelete
    Replies
    1. I used a frozen pepper and onion blend for this particular post, but you can certainly use fresh. If you use fresh use what you like. I like red and green for color, but use what you want. And I got the wing sauce from Walmart. It's the Buffalo Wild Wings Garlic Parmesan Wing Sauce.

      Delete
  2. What measurement did you use for the spices?

    ReplyDelete
    Replies
    1. Honestly it's a season with your heart kinda thing, but as a rule 1/4 tsp each.

      Delete