Griddle Tortelini

Looking for a fun way to cook tortellini? Take it to the Blackstone. Griddling the pasta gives it crispy, golden edges and lets the flavors of a loaded veggie-and-beef skillet come together fast. No griddle? No problem. Grab your biggest skillet and cook it the same way.

This is a great one for using tender Diamond R beef cut into bite-sized pieces. We reach for fillet, ribeye, or sirloin here. Every steak is single-source from one animal, raised on our family ranch in Independence, Kansas.

Ingredients

• 2 lbs Diamond R beef (fillet, ribeye, or sirloin), cubed into bite-sized pieces
• 3 tablespoons olive oil
• 1/2 stick butter
• 1 family-sized bag frozen tortellini
• 1 red or yellow onion, chopped
• 2 tablespoons minced garlic
• 1 jar roasted red pepper slices
• 1 zucchini, cubed
• 1 yellow squash, cubed
• Small bag fresh spinach
• 1 bottle Zesty or Tuscan Italian dressing
• 8 oz shredded parmesan cheese
• 12 grape tomatoes, halved

Directions

1. Heat the griddle or skillet to medium-high heat and add half of the butter and a splash of olive oil. Add the tortellini and cook until slightly brown, then remove and set aside.

2. Add another splash of olive oil and brown the cubed beef until cooked to your desired level of doneness.

3. Remove the beef from the griddle and set aside. In the same pan, add the remaining butter and saute the onion, garlic, roasted red pepper slices, zucchini, yellow squash, and spinach until tender.

4. Add the cooked tortellini and beef back to the griddle, then pour the Italian dressing over the mixture. Stir well to combine all the ingredients and coat them in the dressing.

5. Sprinkle the shredded parmesan over the top and let it melt slightly.

6. Finally, add the halved grape tomatoes on top as a fresh, colorful garnish.

Serve it hot off the griddle. The crispy tortellini and the seared beef make this a standout dish for a weeknight or a backyard cookout.

Tips for the Best Griddle Tortellini

• Give the tortellini room. Spread it in a single layer so it browns instead of steaming, and resist stirring for the first minute or two.
• Cook in batches if the griddle is crowded. Crowding drops the heat and you lose those crispy edges.
• Cube the beef evenly so every piece finishes at the same time. Medium-rare keeps the steak tender.
• Add the spinach last. It wilts in seconds and stays bright green.

Love cooking cubed steak fast and hot? Try our buttery steak bites next, or build an easy steak stir fry with whatever vegetables are in the crisper. For a date-night upgrade, our surf and turf alfredo uses the same skillet-seared steak.

Frequently Asked Questions

What beef is best for griddle tortellini?

A tender steak you can cube and sear quickly works best. Fillet, ribeye, and sirloin all hold up to the high heat of a griddle and stay juicy. Cut the pieces bite-sized and even so they finish together, and pull them at medium-rare so they do not dry out.

Can I make this without a Blackstone?

Yes. Your largest skillet or a cast iron pan does the same job. Work in batches so the pan stays hot and the tortellini and beef brown instead of steam. A crowded pan is the main reason people miss those crispy edges.

Should I use fresh or frozen tortellini?

Frozen tortellini is what we call for and it griddles beautifully straight from the bag. Fresh or refrigerated tortellini also works and browns a little faster, so watch it closely. Either way, there is no need to boil it first.

Can I make it vegetarian?

Yes. Leave out the beef and lean on the vegetables, or add white beans or extra roasted red peppers for heft. The griddled tortellini, parmesan, and Italian dressing carry plenty of flavor on their own.

This dish shines with good steak. Our Signature Beef Box brings together a mix of Diamond R cuts, single-source and pasture-raised, so you have fillet, ribeye, and sirloin on hand whenever griddle night rolls around. Build your Signature Beef Box and cook with beef you can trust.