1-First Step: Prep the steak and vegetables Start by cutting the 2 strip steaks into bite-size cubes. Then slice the onion and zucchini into even pieces so they cook at the same pace. Rinse the grape tomatoes if needed and set everything near the stove or griddle before you begin. This simple prep step makes the rest of Garlic Steak Tortellini move fast.

2-Second Step: Heat the cooking surface Place a griddle over medium heat and add 1 tablespoon avocado oil or olive oil. Let the oil warm for a minute so the vegetables can start to soften right away. If you are using a skillet instead of a griddle, choose a large one so the ingredients have room to cook without crowding. Crowding can slow browning and make the steak steam instead of sear.

3-Third Step: Cook the vegetables first Add the sliced onion, zucchini, and grape tomatoes to the hot griddle. Sprinkle them with garlic butter seasoning to taste. Stir them now and then so they cook evenly and pick up flavor from the oil and seasoning. The onion should start to soften, the zucchini should turn tender, and the tomatoes should begin to burst slightly.

4-Fourth Step: Add the steak Move the vegetables to the side of the griddle if needed, then add the cubed steak. Season the steak with garlic butter seasoning too. Let it cook until it reaches your preferred doneness. If you like a more tender bite, cook it just until browned on the outside and still juicy inside. If you prefer it more cooked through, give it a little more time.

5-Fifth Step: Add the tortellini and water Pour the 19 ounces frozen cheese tortellini onto the griddle and add 1/4 to 1/2 cup water. The water helps create steam so the pasta cooks properly even though it is frozen. Cover the griddle and cook for 3 to 5 minutes until the tortellini becomes tender. Stir once or twice if needed so nothing sticks. This method is fast and works well for busy nights when you need dinner ready quickly.

6-Sixth Step: Stir in the sauce Once the tortellini is tender, stir in 1/4 cup Parmesan garlic sauce. Mix gently so the pasta gets coated without breaking apart. After that, remove the tortellini from the griddle and set it aside. At this point, the pasta should look creamy and lightly coated.

7-Seventh Step: Finish the steak and vegetables Keep cooking the veggies and steak on the griddle until they reach your preferred texture and doneness. If the pan looks dry, add a tiny splash of water or a little extra oil. Taste a piece of zucchini or onion to check whether it is soft enough for you. This step lets you control the final texture, which is helpful if you are cooking for different preferences at the table.

8-Final Step: Serve and top Spoon the garlic steak tortellini into bowls or onto plates, then top with shredded Parmesan cheese. The cheese melts a little from the heat and gives the dish a salty, savory finish. Serve it right away while everything is warm and the sauce is still silky. If you want a little extra richness, add a small sprinkle of black pepper or more Parmesan on top.