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This golden cheese steak tortellini casserole is everything you want on a weeknight when comfort food calls. It combines tender bites of seared sirloin with pillowy cheese tortellini smothered in a rich, creamy cheese sauce that browns beautifully in the oven. The bubbly top and hearty layers make it perfect for cozy dinners or casual get-togethers where everyone wants something warm and satisfying.
Ingredients
- Sirloin steak or steak tips: One pound cut bite-sized which give you tender chunks that cook quickly and stay juicy
- Salt and black pepper: To season the meat and balance flavors perfectly
- Olive oil: To sear the steak creating a nice caramelized crust that locks in flavor
- Butter: Used to start the creamy roux for the sauce giving it a rich base
- Garlic: Minced fresh for a punch of savory aroma that plays well with the cheese
- All-purpose flour: To thicken the sauce, creating that smooth luscious texture
- Milk: Whole or 2 percent adds creaminess and body to the cheese sauce
- Beef broth: Adds a hint of savory depth that complements the meat and cheese
- Sharp cheddar cheese: Shredded for bold cheesy flavor with golden melting qualities
- Dijon mustard: Optional but it really brightens the sauce with just a touch of tang
- Paprika: To bring warmth and a mild smoky flavor that enhances the golden color
- Cheese tortellini: One package of fresh or refrigerated cheese tortellini which pairs perfectly with the sauce and steak
- Mozzarella: Shredded for the topping to give you bubbly and melty golden crust
- Chopped parsley: To garnish for freshness and color when serving
Step-by-Step Instructions
- Sear the Steak:
- Heat olive oil in a skillet over medium-high heat and season the steak pieces with salt and pepper. Cook the steak for about two to three minutes per side until browned well. Remove from heat and set aside so it rests while you make the sauce. This step locks in juicy flavor and develops a nice crust.
- Make the Cheese Sauce:
- In the same skillet, melt butter over medium heat. Add the minced garlic and cook for just 30 seconds until fragrant but not browned. Stir in the flour and cook it for one minute to form a roux, which thickens the sauce later. Slowly whisk in the milk and beef broth until smooth and there are no lumps. Add in the shredded cheddar cheese, Dijon mustard, and paprika stirring until the sauce is creamy and fully melted.
- Prepare the Tortellini:
- Cook the tortellini according to package instructions but pull them out when they are just slightly undercooked so they won’t turn mushy in the oven. Drain and toss with a little olive oil to keep them from sticking together.
- Assemble the Casserole:
- Grease a 9 by 13 inch baking dish with a bit of butter or cooking spray. Combine the seared steak, cooked tortellini, and cheese sauce all in the dish. Mix gently but thoroughly so everything is coated evenly.
- Bake and Serve:
- Sprinkle the shredded mozzarella evenly over the top of the casserole. Bake uncovered at 375 degrees Fahrenheit or 190 Celsius for 20 to 25 minutes until the cheese is bubbly and golden brown. Once out of the oven, garnish with chopped parsley for a fresh finishing touch.
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Storage Tips
This casserole stores really well covered in the fridge for up to three days. When reheating, I recommend doing it in the oven at low heat to keep the cheese sauce creamy and avoid drying out the steak or pasta. It also freezes nicely if you cover it tightly, making this dish perfect for meal prep or busy nights.
Ingredient Substitutions
If you prefer a milder cheese you can swap the sharp cheddar for a milder cheddar or a Colby Jack blend. Chicken breast or turkey sliced thin works instead of steak for a lighter version. Milk can be substituted with half and half for an even richer sauce though you may want to reduce the broth slightly to maintain the right thickness.
Serving Suggestions
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Serve this casserole with a simple green salad tossed in a light vinaigrette to balance the indulgent richness. A side of garlic bread or roasted vegetables are great if you want to round out the meal with more texture and flavor contrast. It’s also wonderful paired with a crisp white wine or sparkling water with lemon.
Recipe FAQs
- → How should I cook the steak for best flavor?
Cut steak into bite-sized pieces and sear in a hot skillet with olive oil for 2–3 minutes per side until browned. This seals in juices and creates a flavorful crust.
- → Can I use frozen tortellini for this dish?
Yes, frozen tortellini can be used. Cook them according to package directions but undercook slightly to prevent mushiness during baking.
- → What cheese works best for the sauce?
Sharp cheddar or a golden cheddar blend gives the sauce a rich, creamy depth. The mozzarella topping adds a bubbly golden finish.
- → How do I prevent the tortellini from sticking together?
After boiling, toss tortellini with a small amount of olive oil. This keeps them separate and maintains their texture during mixing and baking.
- → Can I add vegetables to the casserole?
Absolutely! Sautéed mushrooms, spinach, or bell peppers can be stirred in for added texture and nutrients without overpowering the dish.