Golden Cheese Steak Tortellini Casserole

By Muhammad Faizan

Description

Golden Cheese Steak Tortellini Casserole combines the comforting richness of a cheesy baked pasta dish with the classic flavors of a Philly cheesesteak. Tender cheese tortellini bakes beneath a silky golden cheese sauce, mixed with sautéed peppers, onions, mushrooms, and thinly sliced steak. It’s a hearty, family-friendly casserole that delivers big flavor with minimal effort.

Ingredients For

Golden Cheese Steak Tortellini Casserole

For the Casserole

  • 1 lb cheese tortellini (fresh or frozen)

  • 1 lb thinly sliced steak (ribeye, sirloin, or shaved beef)

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1 medium yellow onion, thinly sliced

  • 1 green bell pepper, thinly sliced

  • 1 red bell pepper, thinly sliced

  • 8 oz mushrooms, sliced

  • 3 cloves garlic, minced

  • 1 tsp salt (plus extra to taste)

  • ½ tsp black pepper

  • 1 tsp smoked paprika (optional)

  • ½ tsp Italian seasoning

For the Golden Cheese Sauce

  • 2 tbsp butter

  • 2 tbsp all-purpose flour

  • 2 cups beef broth

  • 1 cup heavy cream

  • 1 cup shredded provolone

  • 1 cup shredded cheddar

  • ½ cup grated Parmesan

  • Salt & pepper to taste

For Topping

  • ½–1 cup shredded provolone or mozzarella

  • Fresh parsley (optional)

Instructions

1. Cook the Tortellini

  1. Bring a large pot of salted water to a boil.

  2. Cook tortellini according to package instructions (slightly undercook by 1 minute so it doesn’t get mushy).

  3. Drain and set aside.

2. Prepare the Steak & Vegetables

  1. Heat olive oil and butter in a skillet over medium-high heat.

  2. Add the sliced steak, season with salt and pepper, and cook until browned (2–3 minutes). Remove and set aside.

  3. In the same skillet, add onions, peppers, and mushrooms. Sauté 5–7 minutes until soft.

  4. Add garlic, smoked paprika, and Italian seasoning. Cook 1 minute more.

  5. Return steak to skillet and mix together.

3. Make the Golden Cheese Sauce

  1. In a saucepan, melt butter over medium heat.

  2. Whisk in flour and cook 1 minute until lightly golden.

  3. Slowly whisk in beef broth and cream. Simmer 2–3 minutes.

  4. Add provolone, cheddar, and Parmesan. Stir until melted and smooth.

  5. Season with salt and pepper.

4. Assemble the Casserole

  1. Preheat oven to 375°F (190°C).

  2. In a large baking dish, combine tortellini, steak/veggie mixture, and the golden cheese sauce.

  3. Top with provolone or mozzarella.

5. Bake

  1. Bake uncovered for 20–25 minutes, until bubbly and lightly golden on top.

  2. Rest for 5 minutes, garnish with parsley, and serve.

Servings

Serves 6–8 people

Nutritional Information (Approx. per serving)

  • Calories: ~620

  • Protein: 34g

  • Carbohydrates: 42g

  • Fat: 35g

  • Fiber: 3g

  • Sodium: 950mg

(Values vary based on ingredients used.)

Benefits

  • High-protein: Steak, cheese, and tortellini provide sustained energy.

  • Comfort-food flavors: Creamy, cheesy, savory, and deeply satisfying.

  • Family-friendly: Easy to prep and bake; leftovers reheat well.

  • Flexible: Swap proteins, cheeses, or veggies without losing flavor.

Notes

  • For extra cheesesteak authenticity, use thinly shaved ribeye.

  • Fresh tortellini cooks faster than frozen—adjust timing.

  • Want it spicy? Add crushed red pepper flakes or sliced jalapeños.

  • To lighten the dish, use half-and-half instead of heavy cream.

  • Want it extra golden? Broil the top for 1–2 minutes at the end.

Tips for Best Results

  • Don’t overcook the tortellini before baking.

  • A cast-iron skillet helps get the best sear on the steak.

  • Mix cheese varieties for deeper flavor—provolone is essential!

  • Let the casserole rest after baking so the sauce thickens.

  • Add a splash of Worcestershire sauce to the veggies for extra umami.

Frequently Asked Questions (Q&A)

Q: Can I make this ahead of time?

Yes! Assemble the casserole, cover, and refrigerate up to 24 hours. Add 5–10 extra minutes to baking time.

Q: Can I freeze it?

Yes—freeze after assembling but before baking. It will keep 2–3 months. Thaw overnight and bake as directed.

Q: What can I use instead of steak?

Ground beef, sliced chicken, shredded rotisserie chicken, or even plant-based beef substitutes all work well.

Q: Can I make it without mushrooms or peppers?

Absolutely. Swap in spinach, zucchini, or broccoli if preferred.

Q: What cheese melts best for the topping?

Provolone, mozzarella, or Monterey Jack melt beautifully and brown well.

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