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
Scale
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.
