If you’re craving something rich, hearty, and irresistibly cheesy, the Golden Cheese Steak Tortellini Casserole Recipe is here to satisfy that comfort food craving in the most delicious way. This casserole combines tender slices of seared beef, vibrant sautéed peppers and mushrooms, and pillowy cheese-stuffed tortellini all enveloped in a luscious, creamy cheese sauce, then baked until bubbling and golden on top. It’s a show-stopping dish perfect for family dinners or when you want to impress friends with a meal that tastes like it took hours but actually comes together effortlessly. Trust me, once you try this Golden Cheese Steak Tortellini Casserole Recipe, it will become one of your go-to favorites for cozy, cheesy goodness.
Ingredients You’ll Need
Each ingredient in this Golden Cheese Steak Tortellini Casserole Recipe plays a vital role, from the rich butter that deepens flavors to the fresh vegetables adding brightness and color. The combination of cheeses ensures a perfect creamy melt, and the seasonings bring all the components together as one unforgettable dish.
- Unsalted butter (4 tbsp, divided): Adds richness and helps with sautéing ingredients evenly without overpowering the flavors.
- Olive oil (2 tbsp): Gives a nice, light base for searing steak and cooking vegetables.
- Beef sirloin or ribeye (1 lb, thinly sliced): The star protein that’s tender, juicy, and full of flavor when seared just right.
- Salt and freshly ground black pepper: Essential seasonings that bring out the natural flavors in every component.
- Yellow onion (1 large, thinly sliced): Adds sweetness and depth once caramelized.
- Green and red bell peppers (1 each, thinly sliced): Provide vibrant color and a fresh, slightly sweet crunch.
- Cremini or button mushrooms (8 oz, sliced): Earthy, meaty texture that balances perfectly with the beef.
- Garlic (3 cloves, minced): Brings aromatic warmth and depth to the dish.
- Italian seasoning (1 tsp): A medley of herbs that infuses the casserole with classic Italian flair.
- Smoked paprika (1 tsp): Adds a gentle smokiness and a beautiful golden hue.
- Refrigerated cheese tortellini (1 lb): The soft, cheesy pasta pockets that soak up every bit of the creamy sauce.
- All-purpose flour (3 tbsp): Creates the perfect roux to thicken the cheese sauce smoothly.
- Whole milk (2 cups, warmed): Ensures the sauce has a creamy, luscious texture.
- Low-sodium beef broth (1 cup): Enhances the beef flavor without overpowering the richness of the sauce.
- Dijon mustard (1 tsp): Adds a subtle tang that brightens the sauce.
- Worcestershire sauce (1 tsp): Deepens the umami notes and rounds out the flavors.
- Cream cheese (4 oz, softened and cubed): Makes the sauce incredibly silky and thick.
- Shredded provolone (1 ½ cups, divided): Melts beautifully and adds a mild, smoky complexity.
- Shredded mozzarella (1 cup): For gooey meltiness and stretch.
- Grated Parmesan (½ cup): Offers sharp, nutty flavor and a golden crust when baked.
- Fresh parsley (¼ cup, chopped plus extra for garnish): Adds freshness and color to finish the dish.
- Optional red pepper flakes (½ tsp): For those who like a hint of heat.
- Optional crushed garlic croutons or buttered panko (1 cup): Adds a delightful crunchy topping to contrast the creamy casserole.
How to Make Golden Cheese Steak Tortellini Casserole Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish with butter or nonstick spray. Bring a large pot of salted water to a boil for cooking the tortellini. This initial setup ensures everything’s ready to flow smoothly.
Step 2: Cook the Tortellini
Cook the refrigerated cheese tortellini in boiling salted water, but reduce the cooking time by 1–2 minutes compared to the package instructions; they’ll finish cooking in the oven, preventing overcooking and preserving their tender texture. Once cooked, drain them well and toss with a drizzle of olive oil to prevent sticking—set aside.
Step 3: Sear the Steak
Pat the beef slices dry—this is key for a perfect sear. Season lightly with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat, then sear the steak in batches to avoid overcrowding. Cook each side just 1–2 minutes until nicely browned but still pink inside to keep the meat juicy. Transfer the steak to a plate, cover loosely, and set aside.
Step 4: Sauté the Vegetables
In the same skillet, add the remaining olive oil and butter, then toss in the sliced onions, bell peppers, and mushrooms. Season with salt and pepper, and cook over medium heat until softened and lightly caramelized, about 7–10 minutes. Stir in minced garlic, Italian seasoning, and smoked paprika, cooking another 1–2 minutes until fragrant. Remove the veggies to the plate with the steak to keep all those wonderful flavors together.
Step 5: Make the Creamy Cheese Steak Sauce
Lower the heat to medium and add the remaining butter in the skillet. Sprinkle in the flour and whisk constantly to make a smooth roux, cooking for 1–2 minutes to eliminate raw flour taste. Gradually whisk in the warmed milk, adding it bit by bit until the sauce is smooth and starts to thicken. Stir in beef broth and cook until the sauce is lump-free and creamy, about 4–6 minutes. Add Dijon mustard and Worcestershire sauce for depth, then reduce heat to low and stir in softened cream cheese until silky. Finally, mix in 1 cup provolone, ½ cup mozzarella, and ¼ cup Parmesan until melted into a thick, luscious sauce. Taste and season with salt, pepper, and optional red pepper flakes as you like.
Step 6: Combine and Assemble
In a large bowl, gently combine the cooked tortellini, seared steak with juices, and sautéed vegetables. Pour the hot cheese sauce over the mixture and sprinkle in chopped parsley, tossing carefully to coat everything without breaking the tortellini. Transfer this delicious blend into your prepared baking dish and spread evenly.
Step 7: Add Cheese Topping and Bake
Mix the remaining provolone, mozzarella, and Parmesan in a small bowl, then sprinkle evenly over the casserole. For some added texture, layer crushed garlic croutons or buttered panko on top if you like. Bake for 20–25 minutes until the top is bubbly and golden. For extra crispness and that beautiful golden finish, broil on high for 1–2 minutes while watching carefully. Let the casserole rest for 5–10 minutes before serving to help it set and make for easy, clean slices.
How to Serve Golden Cheese Steak Tortellini Casserole Recipe
Garnishes
Fresh parsley sprinkled over the top adds a burst of color and a fresh herby note that cuts through the richness beautifully. For a bit of extra flair, a light drizzle of high-quality olive oil or a few red pepper flakes can also be delightful.
Side Dishes
This hearty casserole pairs wonderfully with crisp, refreshing sides such as a simple mixed green salad with a tangy vinaigrette or roasted seasonal vegetables to add balance. Garlic bread or crusty rolls are perfect for mopping up any leftover creamy sauce.
Creative Ways to Present
For a crowd-pleasing dinner, serve the Golden Cheese Steak Tortellini Casserole Recipe in individual ramekins for personal portions. You can also layer it in a clear casserole dish for a visual feast showing off the layers of steak, veggies, and melty cheese sauce to impress guests at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Store leftover Golden Cheese Steak Tortellini Casserole Recipe in an airtight container in the refrigerator for up to 3 days. It reheats well while maintaining its creamy texture, making it a fantastic choice for next-day meals.
Freezing
You can freeze this casserole before baking. Assemble it as directed, cover tightly with foil and plastic wrap, then freeze for up to 2 months. When ready, bake directly from frozen, adding extra time as needed until fully heated and bubbly.
Reheating
Reheat portions in the microwave until warmed through, or better yet, warm in a 350°F oven, covered, for 15–20 minutes to keep that perfect melt and avoid drying out. A quick broil at the end can bring back the golden crust deliciousness.
FAQs
Can I use frozen tortellini instead of refrigerated?
Yes, frozen tortellini works fine; just boil according to package directions before reducing cooking time in the oven to avoid overcooking.
What cut of beef is best for this casserole?
Thinly sliced sirloin or ribeye is ideal because they cook quickly and stay tender, but you could also use flank steak or thinly sliced skirt steak if preferred.
Can I make this vegetarian?
Absolutely! Simply omit the beef and substitute with additional mushrooms, sautéed tofu, or substitute with plant-based meat alternatives.
Is there a way to make this dish less rich?
Using part-skim mozzarella and reducing the amount of cream cheese can lighten the dish, and swapping whole milk for a lower-fat milk will also help reduce richness.
Can I prepare this casserole ahead of time for a party?
Yes, you can assemble it a day ahead, cover and refrigerate, then bake just before serving to save time and impress your guests with a freshly baked golden casserole.
Final Thoughts
There’s something truly special about sinking your fork into the gooey, meaty, and veggie-packed layers of the Golden Cheese Steak Tortellini Casserole Recipe. It’s the ultimate comfort food that combines all the best flavors and textures in one dish, perfect for sharing with loved ones. If you’re looking to add a new favorite to your recipe collection that’s both satisfying and a little indulgent, this casserole is an absolute must-try. Happy cooking and even happier eating!
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Golden Cheese Steak Tortellini Casserole Recipe
- Prep Time: 0h 30m
- Cook Time: 1h 0m
- Total Time: 1h 30m
- Yield: 6 to 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American with Italian influence
Description
This Golden Cheese Steak Tortellini Casserole is a delectably creamy and cheesy baked dish combining tender slices of seared steak, sautéed vegetables, and cheese-filled tortellini. The dish features a rich homemade cheese sauce made with provolone, mozzarella, Parmesan, and cream cheese, baked to golden perfection and topped with optional crunchy garlic croutons. Perfect for a comforting family dinner that melds Italian-inspired flavors with the classic cheesesteak.
Ingredients
Meat and Vegetables
- 1 lb beef sirloin or ribeye, thinly sliced (cheesesteak style)
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
Cheese Tortellini and Cheese Mixture
- 1 lb refrigerated cheese tortellini
- 4 oz cream cheese, softened and cubed
- 1 ½ cups shredded provolone cheese, divided
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
Fat and Oil
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
Sauce and Seasonings
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup low-sodium beef broth
- Salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley (plus extra for garnish)
- Optional: ½ tsp red pepper flakes for a little heat
- Optional topping: 1 cup crushed garlic croutons or buttered panko for extra crunch
Instructions
- Prep and Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Bring a large pot of salted water to a boil for cooking the tortellini.
- Cook the Tortellini: Add the cheese tortellini to the boiling water and cook for 1–2 minutes less than the package instructions, as they’ll finish cooking in the oven. Drain well, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Sear the Steak: Pat the sliced beef dry with paper towels and season lightly with salt and pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add the steak slices in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1–2 minutes per side until browned but still slightly pink inside. Transfer steak to a plate, cover loosely with foil, and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining 1 tbsp olive oil and 1 tbsp butter. Add the sliced onion, green and red bell peppers, and mushrooms. Season with a pinch of salt and pepper. Cook over medium heat, stirring often, for 7–10 minutes until softened and lightly caramelized. Stir in the minced garlic, Italian seasoning, and smoked paprika, cooking for an additional 1–2 minutes until fragrant. Remove the vegetable mixture to the plate with the steak, keeping the skillet for the sauce.
- Make the Creamy Cheese Steak Sauce: Reduce heat to medium and add the remaining 2 tbsp butter to the skillet. Once melted, sprinkle in the flour and whisk constantly to form a smooth roux, cooking for 1–2 minutes to remove the raw flour taste. Gradually whisk in the warmed milk in small increments, ensuring the mixture stays smooth. Add the beef broth and whisk until the sauce is lump-free and slightly thickened, about 4–6 minutes. Stir in the Dijon mustard and Worcestershire sauce. Lower the heat to low and add the cream cheese cubes, whisking or stirring until fully melted and silky. Add 1 cup shredded provolone, ½ cup shredded mozzarella, and ¼ cup Parmesan cheese, stirring until completely melted and the sauce is thick and creamy. Taste and adjust seasoning with salt, pepper, and optional red pepper flakes.
- Combine Casserole Ingredients: In a large bowl, combine the cooked tortellini, seared steak along with its juices, and the sautéed vegetables. Pour the hot cheese sauce over everything. Add the chopped parsley and gently toss to combine, taking care not to tear the tortellini.
- Assemble in Baking Dish: Transfer the mixture to the prepared 9×13-inch baking dish, spreading it evenly. In a separate small bowl, mix together the remaining ½ cup provolone, ½ cup mozzarella, and ¼ cup Parmesan cheese. Sprinkle this cheese mixture evenly over the top. If desired, add a layer of crushed garlic croutons or buttered panko for extra crunch.
- Bake: Place the casserole in the preheated oven and bake for 20–25 minutes until the cheese is melted, golden, and bubbling around the edges. For a deeper golden top, broil on high for 1–2 minutes at the end, watching closely to prevent burning.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5–10 minutes to set slightly, which helps with cleaner serving slices. Garnish with additional chopped parsley and serve warm, ensuring each portion includes steak, veggies, tortellini, and plenty of cheesy sauce.
Notes
- Work in batches when searing steak to avoid overcrowding and steaming the meat.
- Cooking tortellini slightly under on the stove prevents overcooking since it finishes baking in the casserole.
- Using a mix of cheeses provides depth and a creamy, melty texture in the sauce.
- Optional red pepper flakes add a subtle kick; adjust to taste.
- Crushed garlic croutons or buttered panko topping adds delightful crunch and texture contrast.
- Allowing the casserole to rest before serving improves sliceability and presentation.
