Ingredients
Equipment
Method
- Cut the strip steaks into cubes. Cut the zucchini into smaller pieces and slice the onion.
- Heat your griddle over medium heat. Add 1 tablespoon of oil. Add the sliced onion, zucchini, and grape tomatoes to the griddle. Season the vegetables with Heath Rile’s Garlic Butter seasoning. Add the cubed steak to the griddle and season it with the same seasoning.
- Add the bag of frozen tortellini to the griddle. Pour about 1/4 to 1/2 cup of water over the tortellini. Cover the tortellini with a griddle dome and cook for 3-5 minutes, or until the tortellini is tender and cooked through.
- Once the tortellini is cooked, quickly stir in the Buffalo Wild Wings Parmesan Garlic sauce. Remove the tortellini from the griddle.
- Stir the vegetables and steak around on the griddle until both are cooked to your liking. Top the cooked tortellini with the steak and vegetable mixture. Sprinkle with shredded Parmesan cheese and serve.
Notes
This recipe is adaptable for various dietary needs. For gluten-free options, ensure your tortellini is certified gluten-free. The combination of lean protein, vegetables, and controlled carbohydrate portions can also fit into diabetes-friendly meal plans.