Golden Cheese Steak Tortellini (Printable Version)
Tender steak and cheese tortellini baked with creamy sauce and savory golden topping for a comforting dinner.
# Everything You’ll Need:
→ Protein
01 -
1 lb sirloin steak, cut into bite-sized pieces
02 -
Salt and black pepper, to taste
→ Fats and Oils
03 -
1 tbsp olive oil
04 -
2 tbsp unsalted butter
→ Aromatics and Thickening Agents
05 -
3 cloves garlic, minced
06 -
1 tbsp all-purpose flour
→ Liquids
07 -
2 cups whole milk
08 -
1 cup beef broth
→ Cheese
09 -
2 cups shredded sharp cheddar cheese
10 -
½ cup shredded mozzarella cheese (for topping)
→ Condiments and Spices
11 -
1 tsp Dijon mustard (optional)
12 -
1 tsp paprika
→ Pasta
13 -
1 package (20 oz) cheese tortellini, fresh or refrigerated
→ Garnish
14 -
2 tbsp chopped fresh parsley
# Steps to Cook:
01 -
Preheat the oven to 375°F. Season the sirloin steak with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear steak pieces for 2 to 3 minutes per side until browned. Remove steak and set aside.
02 -
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk and beef broth, whisking until smooth. Stir in cheddar cheese, Dijon mustard, and paprika until the sauce is creamy and combined.
03 -
Cook cheese tortellini according to package instructions, but slightly undercook to maintain firmness. Drain and toss with a small amount of olive oil to prevent sticking.
04 -
Grease a 9×13 inch baking dish. Combine the tortellini, seared steak, and cheese sauce in the dish and stir gently to evenly distribute ingredients. Evenly sprinkle shredded mozzarella over the top.
05 -
Bake uncovered for 20 to 25 minutes until cheese is bubbly and golden. Remove from oven and garnish with chopped parsley before serving.
# Extra Suggestions:
01 -
Slightly undercook tortellini prior to baking to prevent mushiness. Let casserole rest for 5 minutes after baking for better flavor and texture. Assemble and refrigerate up to 24 hours ahead for convenience. Frozen tortellini can be used with the same slight undercooking technique. Optional additions include sautéed mushrooms, spinach, or bell peppers.