A one-pan dinner with tender steak and cheesy tortellini pasta, with asparagus and herbs. This easy one-pan meal is savory, hearty, and delicious.
I love one pan meals. They are not only easy to plan and prepare, but the combination of flavors makes these dishes really special. I try to use a combination of meat, starch and vegetables. One of my favorites is my steak and pasta stir fry. It is perfect for using zucchini and tomatoes out of the garden, but it also is a hearty dish with seasoned steak and cheese filled tortellini.
Like many of my favorite recipes, I created this out of necessity. I had no recipe, but went through my fridge and found what I had on hand. It is now one of my favorite go-to dishes. And even better, you can make as much or as little as you want! Just reduce the amounts and cook in a smaller pan.
Belle’s One Pan Steak and Pasta
2 cups frozen cheese filled tortellini
2 Tbsp. Extra virgin olive oil
2 cups asparagus (trimmed and cut into 1 inch slices) or 2 cups sliced zucchini
3 green onions, chopped
1 lb. rib eye or sirloin steak, cut into 1-inch strips
1 tsp. garlic salt
½ tsp. lemon pepper
1 tsp. parsley flakes
Boil the pasta in lightly salted water for about 3 minutes. Drain. In a large fry pan, heat the oil and sauté the asparagus or zucchini and green onions until tender. Add the steak and cook for about 3 minutes or until brown, but still pink inside. Add the pasta and toss with the seasonings.
