Brandon’s T-Bone Tailgate Tortellini
Enjoy Brandon’s rich, tailgate-crafted Italian dish, featuring savory steak, hearty marinara, and cheesy tortellini.
Brandon’s T-Bone Tailgate Tortellini
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Italian-American
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
This recipe comes from Brandon, MKC’s Co-Founder and Chief Marketing Officer.
As an avid cook and outdoorsman, I often assemble dinner in less-than-conventional places.
This hearty one-pan pasta dish came together on the tailgate of my truck alongside photographing our new line of culinary knives. It’s easy to throw together, packs a powerful punch, and is best enjoyed outdoors with good company.
Author:Montana Knife Company
Ingredients
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1 lb. T-bone, sirloin, flank, or ribeye steak
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1 package (9 oz.) of cheese tortellini
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1 Tbsp. olive oil
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Kosher salt and cracked black pepper, to taste
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2 cloves garlic, minced
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1⁄2 small yellow onion, diced
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1 1⁄2 cups marinara sauce
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1⁄4 cup beef broth
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Handful of fresh basil leaves
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1⁄4 cup freshly grated Parmesan
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12 cherry tomatoes, halved
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1⁄2 tsp. Italian seasoning
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Chopped fresh parsley for garnish
Directions
Prep the Steak: Season the steak generously with salt and pepper. In a large cast-iron skillet, heat the olive oil over medium-high heat. Sear the steak for 3–5 minutes per side, or until cooked to your preferred doneness. Remove from pan and let rest.
Cook the Tortellini: In the same hot skillet, sauté the garlic and onion until fragrant and translucent. Cook the tortellini in boiling water according to package instructions and drain. Add tortellini and marinara sauce to skillet. Toss to coat. Set aside in a bowl.
Make the Sauce: Deglaze the skillet using beef broth (or wine), scraping up browned steak bits from the bottom of the pan. Return the marinara mixture to the skillet and add the Italian seasoning. Stir and let sauce simmer for 2–3 minutes.
Assemble: Slice the steak. Return slices to the skillet and add halved cherry tomatoes. Warm through.
Eat Up: Plate the tortellini skillet mixture. Garnish with freshly torn basil, grated Parmesan, and chopped parsley. Enjoy your meal straight from the tailgate!
Recipe Note
Pairings and Extras: What to Serve With Tortellini
Option 1: Garlic Bread
Oven-warm garlic bread is ideal for dunking in the skillet sauce. The crisp exterior and soft, garlicky interior soak up every last drop.
Option 2: Zucchini and Squash
Enjoy a side of summer vegetables? Sauté some zucchini and squash. Their bright flavors balance the tortellini’s richness.
Option 3: Brussels Sprouts
If you’re enjoying your tortellini in the throes of fall, Brussels sprouts with bacon and balsamic make a delicious autumnal side. The sweet and salty mix complements the skillet dish.
Option 4: Mixed Green Salad
A classic mixed green salad tossed in Italian dressing provides a fresh contrast. Tomatoes and onions add pops of flavor and texture.
Option 5: Baked Sweet Potatoes
Baked sweet potatoes are easy to cook anywhere. Top them simply with olive oil, salt, pepper, and Parmesan for a hearty, crowd-pleasing accompaniment.
Option 6: Paired Beverages
If you’re a wine drinker, a bold red wine like Cabernet Sauvignon or a medium-bodied, food-friendly Italian red like Chianti makes a great drinking companion.
Beer fans can crack open some lightly bitter amber ales or pale lagers to wash the tortellini down. For an alcohol-free option, whip up a pitcher of sage lemonade spritzers. The bright, fresh citrus notes contrast with the hearty flavors.
Dinner Is Served!
This skillet tortellini is the ultimate crowd-pleasing tailgate recipe. Loaded with flavor, easy to throw together outdoors, and ready in under 30 minutes, it’s a fantastic staple when you’re on the move. Pair it with hearty garlic bread and a nice Italian red wine for a match made in heaven.
I hope this recipe makes your next outdoor adventure memorable.
