Growing up in Italy, food was always about family and bringing people together. My grandmother’s kitchen was the heart of our home, filled with the most amazing smells. I learned so much from her, simple tricks that make a big difference. When I moved to the US, I missed those flavors, but I also loved trying new things. That’s how I discovered the magic of cooking on a Blackstone griddle. It’s so fast and everything gets that perfect sear.
One evening, I was craving something comforting but didn’t want a lot of cleanup. I had some steak, mushrooms, and tortellini on hand. I thought, why not combine them? And that’s how this Garlic Butter Steak Mushroom Tortellini Blackstone recipe was born! It’s become a favorite in my own home now. It has that cozy Italian feel with the tortellini, but the steak and mushrooms cooked in garlic butter on the Blackstone just take it to a whole new level. It feels a little bit gourmet, but trust me, it’s incredibly easy. It’s perfect for a busy weeknight but also special enough for guests. I can’t wait for you to try it!
Why You’ll Love This Garlic Butter Steak Mushroom Tortellini Blackstone
So, why should you give this Garlic Butter Steak Mushroom Tortellini Blackstone a try? Well, let me tell you!
- It’s super fast to make.
- The taste is just amazing.
- Cleanup is surprisingly simple.
- Cooking on the Blackstone is fun.
Quick and Easy Garlic Butter Steak Mushroom Tortellini Blackstone
Life gets busy, right? That’s why I love recipes that don’t take forever. This one comes together in about 30 minutes, start to finish. It’s perfect for those nights when you want something hearty and delicious without spending hours in the kitchen. You can have a fantastic meal on the table in no time.
Incredible Flavor Profile
Oh, the flavors in this dish! You get the rich, savory steak, the earthy mushrooms, and tender tortellini. And it’s all coated in that luscious garlic butter sauce. It’s a combination that just works. Every bite is packed with so much goodness. It’s truly a comforting meal.
Perfect for the Blackstone Griddle
Cooking this on a Blackstone griddle is a game-changer. The flat surface gives you even heat, which means your steak gets a beautiful sear and the mushrooms cook perfectly. Plus, everything cooks together in one spot. That makes cleanup so much easier. If you have a Blackstone, this is a must-try recipe.
Gather Your Ingredients for Garlic Butter Steak Mushroom Tortellini Blackstone
Ready to make this delicious dish? Here’s what you’ll need to grab from the store or your pantry. Getting everything ready before you start makes cooking so much smoother.
- One pound of steak. I like using ribeye or sirloin for this. Make sure it’s thinly sliced.
- One pound of cheese tortellini. Fresh or frozen works great, just follow the package directions.
- Eight ounces of mushrooms, sliced. Any kind you like is fine, cremini are a good choice.
- Four tablespoons of butter. This is for that wonderful garlic butter sauce.
- Four cloves of garlic, minced. Don’t be shy with the garlic!
- Half a cup of beef broth. This adds depth to the sauce.
- Salt and pepper. Just to taste, for seasoning the steak and mushrooms.
- Fresh parsley, chopped. This is for a little fresh green garnish at the end.
Equipment Needed
You don’t need a ton of fancy tools for this recipe. Just a few key things to get the job done right. Having the right equipment makes cooking on the griddle a breeze.
- Your trusty Blackstone griddle! This is essential for that perfect griddle-cooked flavor.
- A spatula or two for flipping and stirring everything on the griddle.
- A pot to cook the tortellini according to the package directions.
- A colander for draining the cooked tortellini.
- Measuring cups and spoons for the broth, butter, and garlic.
Step-by-Step How to Prepare Garlic Butter Steak Mushroom Tortellini Blackstone
Now for the fun part, cooking this amazing Garlic Butter Steak Mushroom Tortellini Blackstone! It comes together quickly on the griddle, so have everything ready to go.
Preparing Your Blackstone Griddle
First things first, get your Blackstone griddle ready. I like to preheat it to medium-high heat. You want it hot enough to get a good sear on the steak. While the griddle heats up, you can cook your tortellini separately according to the package directions. Don’t forget to drain it well once it’s done.
Once the griddle is hot, add your butter. Let it melt and spread out a bit. This is the start of that delicious garlic butter base.
Cooking the Steak and Mushrooms
Now, carefully add your thinly sliced steak and the sliced mushrooms to the hot griddle. Spread them out so they cook evenly. Season everything generously with salt and pepper. Let it cook, giving it a stir now and then, until the steak is browned and the mushrooms are tender. This usually takes just a few minutes because the steak is sliced thin.
Next, add that minced garlic. Cook it with the steak and mushrooms for just about a minute. You’ll know it’s ready when you can really smell that wonderful garlic aroma. Be careful not to burn the garlic, it can turn bitter quickly.
Finishing the Garlic Butter Steak Mushroom Tortellini Blackstone
Pour in the beef broth and stir it all together. This will create a light sauce. Now, add your cooked and drained tortellini to the griddle. Toss everything gently to coat the tortellini, steak, and mushrooms in that lovely garlic butter and broth mixture.
Let it cook for another few minutes, stirring occasionally. You want everything to heat through and the sauce to thicken up just a little bit. Once it looks good and smells amazing, it’s ready to serve! Garnish with fresh chopped parsley for a pop of color and freshness.
Tips for Success with Garlic Butter Steak Mushroom Tortellini Blackstone
I’ve made this Garlic Butter Steak Mushroom Tortellini Blackstone more times than I can count, and I’ve picked up a few little tricks along the way. Here are some tips to help you get the best results:
- Steak Doneness: Since the steak is sliced thin, it cooks really fast. Keep an eye on it so it doesn’t overcook. If you like your steak more on the rare side, cook it for less time before adding the mushrooms and garlic.
- Mushroom Varieties: Don’t feel limited to just cremini mushrooms. This recipe works wonderfully with sliced button mushrooms, portobellos, or even a mix of wild mushrooms if you’re feeling fancy. Each type adds a slightly different earthy flavor.
- Flavor Adjustments: Taste the sauce before you add the tortellini. If you think it needs a little more salt or pepper, add it then. You can also add a tiny pinch of red pepper flakes if you like a little heat. A squeeze of lemon juice at the very end can also brighten up the flavors.
- Don’t Crowd the Griddle: Make sure you don’t put too much steak and mushrooms on the griddle at once. If you overcrowd it, the ingredients will steam instead of sear, and you won’t get that nice browning. Cook in batches if you need to.
- Fresh Parsley Matters: That sprinkle of fresh parsley at the end isn’t just for looks! It really adds a fresh contrast to the rich garlic butter sauce. Don’t skip it if you can help it.
Variations for Your Garlic Butter Steak Mushroom Tortellini Blackstone
One of the things I love about cooking is how easy it is to make a recipe your own. This Garlic Butter Steak Mushroom Tortellini Blackstone is super adaptable. Here are a few ideas if you want to switch things up a bit:
- Add More Veggies: Bell peppers, onions, or even spinach would be delicious cooked alongside the mushrooms and steak. Add them at the same time as the mushrooms.
- Change the Cheese: If you’re not using cheese tortellini, you could stir in some grated Parmesan cheese or a sprinkle of mozzarella at the end for extra cheesiness.
- Spice it Up: For a little kick, add a pinch of red pepper flakes when you add the garlic. Or, drizzle a little hot sauce over your serving.
- Different Protein: While steak is amazing here, you could also try thinly sliced chicken or even shrimp. Adjust the cooking time accordingly, as they cook faster than steak.
Don’t be afraid to experiment! That’s how you find new favorites.
Serving Suggestions for Garlic Butter Steak Mushroom Tortellini Blackstone
This Garlic Butter Steak Mushroom Tortellini Blackstone is a pretty complete meal on its own, with the protein, carbs, and veggies. But sometimes you just want a little something extra to go with it, you know? Something to round out the plate or add a fresh element.
A simple green salad is always a good choice. A light vinaigrette dressing works well so it doesn’t overpower the rich flavors of the tortellini dish. Crusty bread is also a must in my book! It’s perfect for soaking up any leftover garlic butter sauce on your plate. You could also serve it with some steamed or roasted asparagus or broccoli for more green goodness.
If you’re feeling like a little Italian flair, a side of bruschetta would be lovely. The fresh tomatoes and basil are a nice contrast. Or, for a heartier side, some roasted potatoes would be delicious. Just keep it simple so the main dish shines!
Storing and Reheating Garlic Butter Steak Mushroom Tortellini Blackstone
It’s not always guaranteed, but if you happen to have any leftovers of this delicious Garlic Butter Steak Mushroom Tortellini Blackstone, you’ll want to store them correctly. This keeps them tasting great for another meal.
Once the dish has cooled down completely, transfer any leftovers to an airtight container. Make sure the lid is on tight. You can keep this in the refrigerator for up to 3-4 days.
When you’re ready to reheat it, the best way is on the stovetop or back on the Blackstone griddle if it’s clean. Add a tiny splash of beef broth or water to the pan first. Then, add the leftovers and heat it over medium heat, stirring occasionally, until it’s heated through. This helps to keep the tortellini from drying out and brings the sauce back to life. You can also microwave it, but sometimes the tortellini can get a little tough that way. The stovetop or griddle gives you better results.
Frequently Asked Questions About Garlic Butter Steak Mushroom Tortellini Blackstone
I get a lot of questions about my recipes, and I love answering them! Here are some common ones about this Garlic Butter Steak Mushroom Tortellini Blackstone dish.
Can I use a different type of steak for Garlic Butter Steak Mushroom Tortellini Blackstone?
Absolutely! While I love ribeye or sirloin for this because they are tender and flavorful, you can definitely use other cuts. Flank steak or skirt steak would also work really well. Just make sure you slice them thinly against the grain. This keeps the steak from being tough.
How can I make Garlic Butter Steak Mushroom Tortellini Blackstone spicier?
If you like a little heat, it’s easy to add to this dish. You can sprinkle in a pinch of red pepper flakes when you add the garlic. The heat from the griddle will help release their flavor. You could also add a little dash of your favorite hot sauce right before serving. Start with a small amount and add more if you like.
Can I make this Garlic Butter Steak Mushroom Tortellini Blackstone recipe without a Blackstone griddle?
Yes, you can! While the Blackstone gives it a unique flavor and makes cleanup easy, you can definitely make this on a large skillet on your stovetop. Use a pan that’s big enough to hold everything without overcrowding. The steps are basically the same, just cook the steak and mushrooms in the skillet, then add the garlic, broth, and tortellini.
Nutritional Information
I know some of you like to keep track of nutritional information, and that’s smart! For this Garlic Butter Steak Mushroom Tortellini Blackstone, please keep in mind that any nutritional values would be an estimate. Things like the specific cut of steak you use, the brand of tortellini, and even how much salt and pepper you add can change the final numbers. Because of all these variables, I don’t provide specific calorie counts or other detailed nutritional breakdowns here. Just know that it’s a hearty meal with protein and carbohydrates!
Continue Your Culinary Journey
I truly hope you try this Garlic Butter Steak Mushroom Tortellini Blackstone recipe and love it as much as my family and I do. It’s a simple dish that brings so much warmth and flavor to the table. Cooking is all about sharing and connecting, isn’t it?
If you make this, please come back and leave a comment below! I’d absolutely love to hear how it turned out for you. Did you add any extra veggies? Did you spice it up? Your experiences always inspire me and others in our cooking community. You can also give the recipe a star rating – it really helps me know what you enjoy!
And if you snap a photo of your delicious creation, please share it on social media! Tag me so I can see it. Sharing our food moments makes the world feel a little smaller and a lot more delicious. Happy cooking!
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Garlic Butter Steak Mushroom Tortellini Blackstone: A 42-Year Secret
- Total Time: 30 minutes
- Yield: 4 servings
Description
Easy and flavorful steak and mushroom tortellini cooked on a Blackstone griddle.
Ingredients
- 1 pound steak (such as ribeye or sirloin), thinly sliced
- 1 pound cheese tortellini
- 8 ounces mushrooms, sliced
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup beef broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- Preheat Blackstone griddle to medium-high heat.
- Add butter to the griddle and let it melt.
- Add sliced steak and mushrooms to the griddle. Season with salt and pepper.
- Cook, stirring occasionally, until steak is browned and mushrooms are tender.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in beef broth and stir to combine.
- Add cooked tortellini to the griddle and toss to coat in the sauce.
- Cook for a few minutes until everything is heated through and the sauce thickens slightly.
- Garnish with fresh parsley before serving.
Notes
- Adjust cooking time for steak based on your preferred level of doneness.
- You can use any type of mushrooms you like.
- For a spicier dish, add a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Griddle
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
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