Holiday Steak & Tortellini Skillet Recipe
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Holiday Steak & Tortellini Skillet Recipe

ByLily Carter
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There’s something so comforting and special about a one-pan meal that comes together quickly but feels like a celebration—and that’s exactly what this Holiday Steak & Tortellini Skillet Recipe delivers. Tender, juicy steak mingling with cheesy tortellini and fresh veggies, all coated in a luscious Parmesan Garlic sauce, makes it a standout dinner that’s perfect any time of year. I love making this when I want to impress guests without slaving over multiple dishes, or just when I crave a cozy meal that feels a little festive.

This recipe has become a favorite in my kitchen because it’s flexible and surprisingly easy to pull off, even on busy days. You’ll appreciate how the ingredients complement each other—each bite has layers of flavor balanced by the fresh veggies and the savory seasoning. Trust me, once you try this Holiday Steak & Tortellini Skillet Recipe, you’ll want to keep it in your regular rotation for weekend dinners or special gatherings around the holidays.

Ingredients You’ll Need

These ingredients create a harmonious mix of hearty and fresh flavors. The quality of the steak is key here, and using frozen tortellini saves you time without sacrificing taste. Don’t skip on the Garlic Butter Seasoning—it’s a game-changer!

  • Strip steaks: Look for good marbling for tenderness and flavor, and bring them to room temperature before cooking.
  • Avocado oil or olive oil: Either works well for searing the steak with a nice crust.
  • Sliced onion: Adds a sweet, mellow depth—don’t rush softening it.
  • Large zucchini: Provides crunch and freshness, counterbalancing the richness.
  • Grape tomatoes: Their sweetness bursts in the sauce, enhancing the overall flavor.
  • Frozen cheese tortellini: Convenient and packs creamy, cheesy goodness; thaw or cook according to package directions.
  • Shredded Parmesan cheese: For that salty, nutty finish that pulls everything together.
  • Buffalo Wild Wing’s Parmesan Garlic sauce: The star of the dish’s flavor—creamy, garlicky, and full of umami.
  • Heath Rile’s Garlic Butter Seasoning: Adds a burst of buttery garlic that elevates the steak and sauces beautifully.

Variations

I love playing around with this Holiday Steak & Tortellini Skillet Recipe depending on the season or who I’m cooking for. Feel free to swap veggies or adjust the sauce to suit your palate. It’s a versatile base that welcomes your personal twist.

  • Use chicken or pork instead of steak: I’ve tried this substitution when steak wasn’t in the mood, and the sauce still shines brilliantly.
  • Add mushrooms or spinach: For extra earthiness and vitamins—you’ll hardly notice the difference, just more goodness.
  • Make it spicy: A pinch of red pepper flakes or a splash of hot sauce gives it a fun kick.
  • Go gluten-free: Try gluten-free tortellini to keep it accessible without losing the creamy texture.
  • Swap the Parmesan Garlic sauce: Use a homemade garlic cream sauce or your favorite jarred alternative if you want to customize flavors further.

How to Make Holiday Steak & Tortellini Skillet Recipe

Step 1: Prep and Sear the Steaks

Start by seasoning your strip steaks generously with Heath Rile’s Garlic Butter Seasoning. Heat your avocado or olive oil in a large skillet over medium-high heat until it shimmers but isn’t smoking. Add the steaks and sear them for about 3-4 minutes per side for medium-rare, adjusting if your steaks are thicker or thinner. I like to let them rest on a plate covered loosely with foil so the juices settle while I cook the rest of the dish.

Step 2: Cook the Veggies

In the same skillet, toss in the sliced onion and zucchini. The steak drippings left behind add fantastic flavor, so give those veggies a good toss to soak it up. Cook for about 5-7 minutes until they soften and start to caramelize. Then add the grape tomatoes and cook for another 2 minutes until they just begin to burst. This layering builds complexity in the dish.

Step 3: Combine Tortellini and Sauce

Next, introduce your frozen cheese tortellini to the skillet. If it needs water according to the package, add just enough to simmer and gently steam the pasta as it finishes cooking with the veggies. Pour in the Buffalo Wild Wing’s Parmesan Garlic sauce and stir everything together, letting the tortellini soak in the garlicky goodness for about 3-4 minutes.

Instructions

  1. Prepare the Pasta: Bring a large pot of water to a boil and cook the frozen cheese tortellini according to package instructions, typically about 3-5 minutes until tender. Drain and set aside.
  2. Cook the Steaks: Heat 1 tablespoon of avocado or olive oil in a large skillet over medium-high heat. Season both sides of the strip steaks generously with Heath Rile’s Garlic Butter Seasoning. Sear the steaks for about 3-4 minutes per side for medium-rare, or adjust time to desired doneness. Remove the steaks from the skillet and let them rest on a plate.
  3. Sauté the Vegetables: In the same skillet, add the sliced onions and zucchini. Cook over medium heat for about 5 minutes until they begin to soften. Add the grape tomatoes and continue to cook for another 2-3 minutes until the tomatoes start to blister.
  4. Combine and Finish: Add the cooked tortellini back into the skillet with the vegetables. Pour in 1/4 cup of Buffalo Wild Wing’s Parmesan Garlic sauce and stir gently to combine. Slice the rested steaks into thin strips and add them to the skillet. Cook together for 2 minutes to allow flavors to meld and the sauce to warm through.
  5. Serve: Remove from heat, sprinkle with shredded Parmesan cheese, and serve immediately for a warm, satisfying skillet meal.

Notes

  • You can substitute the strip steaks with ribeye or sirloin for a different texture and flavor.
  • If you prefer a spicier dish, add red pepper flakes when sautéing the vegetables.
  • Use fresh Parmesan cheese rather than pre-grated for better melting and flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.