Cheese Steak Tortellini Casserole
Cheese Steak Tortellini Casserole combines seared bite-sized steak, tender cheese tortellini, and a creamy cheddar sauce in one hearty baked dish. The casserole is topped with mozzarella and baked until bubbly and golden, then finished with fresh parsley.
Equipment
- skillet
- 9x13-inch baking dish
- whisk
- large pot For cooking the tortellini.
- colander For draining the tortellini.
Ingredients
- 1 lb sirloin steak or steak tips (cut into bite-sized pieces)
- salt & black pepper (to taste)
- 1 tbsp olive oil
- 2 tbsp butter
- 3 clove garlic (minced)
- 1 tbsp all-purpose flour
- 2 cup milk (whole milk or 2%)
- 1 cup beef broth
- 2 cup shredded sharp cheddar cheese (or golden cheddar blend)
- 1 tsp Dijon mustard (optional)
- 1 tsp paprika
- 20 oz cheese tortellini (fresh or refrigerated)
- 1/2 cup shredded mozzarella (for topping)
- 2 tbsp parsley (chopped, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Season steak with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear steak for 2–3 minutes per side until browned. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute. Gradually whisk in milk and beef broth until smooth. Stir in cheddar cheese, Dijon mustard, and paprika until creamy.
- Cook tortellini according to package directions, slightly undercooking them. Drain and toss with a small amount of olive oil to prevent sticking.
- Grease a 9×13-inch baking dish. Combine tortellini, seared steak, and cheese sauce in the dish. Stir gently to mix evenly. Sprinkle mozzarella on top.
- Bake uncovered for 20–25 minutes, until cheese is bubbly and golden. Garnish with chopped parsley before serving.
Notes
Slightly undercook the tortellini according to the package directions so it holds its texture during baking. Dijon mustard is optional and can be omitted if desired.