This Golden Cheese Steak Tortellini Casserole combines tender slices of beef, cheese-filled tortellini, sautéed peppers, and onions in a rich, creamy cheese sauce. Baked until golden brown and bubbly, this hearty casserole brings all the savory flavors of a classic cheesesteak sandwich into an easy family dinner.
With melted provolone, mozzarella cheese, and perfectly seasoned beef in every bite, this cheesy tortellini casserole is a delicious way to make a filling meal without spending hours in the kitchen.
The best part? Everything comes together in one baking dish, making it an excellent choice for busy weeknights, family gatherings, or a comforting weekend dinner.
WHY YOU’LL LOVE THIS CHEESE STEAK TORTELLINI CASSEROLE
This easy casserole takes the familiar combination of beef, peppers, onions, and melted cheese and pairs it with tender, stuffed pasta.
RICH AND CHEESY: A combination of provolone, mozzarella, and cream cheese creates a smooth sauce that coats the tortellini and beef. The cheese on top turns beautifully golden as the casserole bakes.
HEARTY AND FILLING: Tender steak, cheese-filled pasta, and sautéed vegetables make this a complete dinner that doesn’t need much on the side.
FAMILY-FRIENDLY: The mild cheese sauce and savory beef make this a great option for family dinners. You can also leave out the mushrooms or adjust the peppers to suit your preferences.
EASY TO PREPARE: Most of the preparation happens in a single skillet before everything goes into the oven. It’s a convenient recipe when you want homemade comfort food without a complicated cooking process.
I love how the tortellini holds its shape while soaking up some of that creamy sauce. Every spoonful has a delicious combination of tender pasta, seasoned beef, and melted cheese.
GOLDEN CHEESE STEAK TORTELLINI CASSEROLE INGREDIENTS
This delicious casserole uses simple ingredients to create a rich and savory dinner. The beef and vegetables provide classic cheesesteak flavor, while the tortellini and cheese sauce turn it into a satisfying baked pasta dish.
You’ll need:
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1¼ pounds of boneless top sirloin steak, thinly sliced against the grain
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1 (20-ounce) package of refrigerated cheese tortellini
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2 tablespoons of olive oil, divided
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1 medium yellow onion, thinly sliced
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1 medium green bell pepper, thinly sliced
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1 medium red bell pepper, thinly sliced
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8 ounces of baby bella mushrooms, sliced
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3 cloves of garlic, minced
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2 tablespoons of unsalted butter
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2 tablespoons of all-purpose flour
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1 cup of low-sodium beef broth
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1 cup of half-and-half
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4 ounces of cream cheese, softened and cubed
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1 tablespoon of Worcestershire sauce
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1½ cups of shredded provolone cheese, divided
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1 cup of shredded mozzarella cheese, divided
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¾ teaspoon of salt, divided
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½ teaspoon of freshly ground black pepper, divided
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1 tablespoon of chopped fresh parsley, optional garnish
WHAT IS THE BEST BEEF FOR THIS CASSEROLE?
Top sirloin is an excellent choice because it cooks quickly and stays tender when sliced thinly.
Ribeye steak is another delicious option. Its natural marbling gives the meat a rich flavor that works especially well with the peppers, onions, and melted provolone.
Avoid large chunks of stew meat or chuck roast for this particular recipe. Those cuts need much longer cooking times to become tender.
PRO TIP:
Place the steak in the freezer for 15 to 20 minutes before slicing. The slightly firm meat will be easier to cut into thin, even strips.
Always slice against the grain to shorten the muscle fibers and help prevent chewy pieces of beef.
WHICH TORTELLINI WORKS BEST?
Refrigerated cheese tortellini is the easiest option for this recipe.
It cooks quickly and has a soft, cheesy center that pairs nicely with the beef and vegetables.
You can use frozen cheese tortellini if that’s what you have available. Cook it according to the package directions, stopping just before it reaches the recommended cooking time.
Dried tortellini will also work, but it usually needs several extra minutes of boiling before being added to the casserole.
CHEESE STEAK TORTELLINI CASSEROLE SUBSTITUTIONS AND ADDITIONS
There are several easy ways to change the ingredients while keeping the casserole creamy and flavorful.
BEEF: Thinly sliced ribeye, sirloin, or shaved steak will all work. You can also substitute one pound of lean ground beef for a more budget-friendly version. Brown the ground beef completely and drain any excess grease before adding it to the sauce.
CHEESE: Provolone gives this recipe its signature cheesesteak flavor. White cheddar, Monterey Jack, or a combination of mozzarella and provolone can also be used.
VEGETABLES: If you don’t enjoy mushrooms, simply leave them out. Add another bell pepper or a little extra onion instead. Yellow bell peppers are also a nice addition.
CREAM: Heavy cream can replace the half-and-half for a richer sauce. Whole milk will give you a lighter consistency, although the finished sauce may be slightly thinner.
PASTA: Cheese tortellini works particularly well, but spinach and ricotta tortellini is another tasty choice. Small pasta shells or penne can also be substituted if you don’t have stuffed pasta available.
SPICE: For a little heat, add ¼ teaspoon of crushed red pepper flakes when sautéing the garlic.
HOW TO MAKE GOLDEN CHEESE STEAK TORTELLINI CASSEROLE
This casserole starts on the stovetop and finishes in the oven, giving you tender beef and pasta covered with a golden layer of melted cheese.
Make sure to prepare your ingredients before you begin cooking. Having everything sliced and measured makes the process much easier.
STEP ONE: PREHEAT THE OVEN
Preheat your oven to 375°F.
Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
Bring a large pot of salted water to a boil while you prepare the remaining ingredients.
STEP TWO: COOK THE TORTELLINI
Add the refrigerated cheese tortellini to the boiling water.
Cook for approximately one minute less than the package instructions recommend. The tortellini should be tender but still slightly firm.
Drain well and set aside.
PRO TIP:
Don’t overcook the tortellini during this step. The pasta will continue cooking in the cheese sauce while the casserole is baking.
STEP THREE: BROWN THE STEAK
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Season the thinly sliced beef with ½ teaspoon of salt and ¼ teaspoon of black pepper.
Add the steak to the hot skillet in small batches, cooking for approximately one to two minutes per side until browned and cooked through.
Transfer the beef to a plate and set aside.
Avoid overcrowding the skillet. Cooking the meat in batches helps it develop browned edges instead of steaming in its own juices.
STEP FOUR: SAUTÉ THE VEGETABLES
Add the remaining tablespoon of olive oil to the same skillet.
Stir in the sliced onion, green bell pepper, red bell pepper, and mushrooms.
Cook over medium heat for six to eight minutes, stirring occasionally, until the vegetables have softened and the mushrooms have released most of their moisture.
Add the minced garlic and cook for another 30 seconds until fragrant.
Transfer the vegetables to the plate with the beef.
STEP FIVE: PREPARE THE CREAMY CHEESE SAUCE
Reduce the heat to medium and melt the butter in the skillet.
Sprinkle in the flour and whisk continuously for one minute. Slowly pour in the beef broth, whisking until smooth.
Add the half-and-half and continue cooking for three to four minutes until the sauce begins to thicken.
Reduce the heat to low. Stir in the softened cream cheese and Worcestershire sauce.
Add ½ cup of provolone and ½ cup of mozzarella, stirring until the cheese has melted.
Season with the remaining ¼ teaspoon of salt and ¼ teaspoon of black pepper.
The sauce should be smooth and creamy, with enough consistency to coat the back of a spoon.
STEP SIX: COMBINE THE INGREDIENTS
Return the cooked beef and sautéed vegetables to the skillet.
Stir gently until everything is coated in the cheese sauce.
Add the drained tortellini and carefully fold the ingredients together.
Be gentle when stirring so the stuffed pasta doesn’t split open.
STEP SEVEN: ASSEMBLE AND BAKE
Transfer the tortellini mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the remaining one cup of provolone and ½ cup of mozzarella over the top.
Bake uncovered for 18 to 22 minutes, until the casserole is hot throughout and the cheese has melted.
For a deeper golden topping, switch the oven to broil for the final one to two minutes.
Watch closely so the cheese doesn’t burn.
STEP EIGHT: REST AND SERVE
Remove the casserole from the oven and allow it to rest for five minutes.
Sprinkle with freshly chopped parsley, if desired.
Serve warm while the cheese is melted and the sauce is creamy.
TIPS FOR MAKING THE BEST CHEESE STEAK TORTELLINI
A few simple cooking techniques will help you get tender beef, perfectly cooked pasta, and a creamy sauce.
SLICE THE BEEF THINLY: Thick pieces of steak can become chewy. Thin strips are easier to mix with the tortellini and cook much faster.
REMOVE EXCESS MOISTURE: Allow the mushrooms to cook until most of their released liquid evaporates. Too much moisture can make the finished casserole watery.
USE FRESHLY SHREDDED CHEESE: Cheese shredded from a block generally melts more smoothly than packaged shredded varieties, which often contain ingredients that prevent clumping.
KEEP THE SAUCE ON LOW HEAT: Once the cheese has been added, avoid bringing the sauce to a rolling boil. High heat can cause the dairy to separate.
DON’T SKIP THE RESTING TIME: Allowing the casserole to sit for five minutes gives the sauce time to settle and makes serving easier.
HOW TO KEEP THE CASSEROLE CREAMY
The most common reason baked tortellini becomes dry is that the pasta absorbs too much liquid.
Start with slightly undercooked tortellini and make sure there’s plenty of sauce before transferring everything to the baking dish.
If the mixture looks too thick, stir in two to three tablespoons of additional beef broth.
Avoid baking longer than necessary. Once the cheese is melted and the casserole is heated through, it’s ready to serve.
HOW TO SERVE CHEESE STEAK TORTELLINI CASSEROLE
This hearty pasta bake is filling enough to serve on its own, but a few simple side dishes can make it an even more satisfying dinner.
Garlic bread is one of my favorite choices. The crisp, buttery edges are perfect for soaking up any extra cheese sauce left on the plate.
A fresh green salad with a light vinaigrette provides a nice contrast to the creamy pasta.
You could also serve roasted broccoli, steamed green beans, or oven-roasted asparagus alongside the casserole.
For a larger family gathering, pair it with warm dinner rolls and a simple tomato and cucumber salad.
If you’re serving younger children, allow the casserole to cool slightly before portioning it into bowls. The melted cheese and creamy filling can remain very hot after coming out of the oven.
CAN YOU MAKE THIS TORTELLINI CASSEROLE AHEAD OF TIME?
Yes! This recipe can be assembled ahead of time, making it convenient for busy evenings.
Prepare the beef, vegetables, and cheese sauce as directed. Cook the tortellini slightly under the recommended time and combine everything.
Transfer the mixture to your baking dish, allow it to cool briefly, then cover and refrigerate for up to 24 hours.
When you’re ready to bake, remove the dish from the refrigerator while the oven preheats.
Cover with aluminum foil and bake at 375°F for approximately 15 minutes.
Remove the foil and continue baking for another 15 to 20 minutes, until the center reaches 165°F and the cheese is bubbly.
If your baking dish is glass, follow the manufacturer’s instructions for moving it from the refrigerator into a hot oven.
OUR RECIPE DEVELOPER’S TIP:
Keep the cheese intended for the topping separate until you’re ready to bake. Adding it just before cooking helps create a fresh, golden finish.
HOW TO STORE GOLDEN CHEESE STEAK TORTELLINI CASSEROLE
This casserole makes delicious leftovers, especially when reheated gently to preserve the creamy sauce.
IN THE FRIDGE: Allow the casserole to cool slightly, then transfer leftovers to airtight containers. Refrigerate within two hours of cooking and store for up to three to four days.
IN THE FREEZER: Place cooled portions in freezer-safe containers and freeze for up to two months for the best quality.
The cream sauce may change texture slightly after freezing, but gently reheating with a splash of milk can help.
REHEATING IN THE OVEN: Place leftovers in an oven-safe baking dish and add a tablespoon or two of milk or beef broth.
Cover with foil and heat at 350°F until warmed throughout to 165°F.
REHEATING IN THE MICROWAVE: Transfer an individual portion to a microwave-safe plate.
Cover loosely and heat in short intervals, stirring gently between each interval. Continue until thoroughly heated.
GOLDEN CHEESE STEAK TORTELLINI CASSEROLE FREQUENTLY ASKED QUESTIONS
Can I use ground beef instead of steak?
Yes. Ground beef is an excellent substitute and makes this recipe even easier to prepare. Use one pound of lean ground beef, cook until browned, and drain the grease before adding the vegetables and sauce.
Can I use frozen tortellini?
Absolutely. Frozen tortellini works well, but you’ll need to boil it according to the package directions before assembling the casserole. Stop cooking just before it becomes completely tender so it doesn’t get mushy in the oven.
What cheese tastes most like a cheesesteak?
Provolone is a classic cheesesteak cheese with a mild, slightly tangy flavor. It melts beautifully and pairs especially well with beef, onions, and peppers.
Why is my cheese sauce too thick?
The flour and cheese naturally thicken the sauce as it cooks. If it becomes too thick, add a small amount of warm beef broth or half-and-half and stir until you reach your preferred consistency.
Can I make this recipe without mushrooms?
Yes. The mushrooms are optional and can be left out without changing the cooking method. Add a little extra onion or bell pepper if you’d like more vegetables.
Can I freeze the assembled casserole before baking?
You can, although the texture is generally better when the casserole is baked fresh. Stuffed pasta may soften after freezing, and cream-based sauces can separate slightly when thawed.
For the best results, freeze individual portions after baking and cooling.
GOLDEN CHEESE STEAK TORTELLINI CASSEROLE RECIPE
Ingredients
- 1¼ pounds boneless top sirloin steak thinly sliced
- 20 ounces refrigerated cheese tortellini
- 2 tablespoons olive oil divided
- 1 medium yellow onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 8 ounces baby bella mushrooms sliced
- 3 garlic cloves minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup low-sodium beef broth
- 1 cup half-and-half
- 4 ounces cream cheese softened
- 1 tablespoon Worcestershire sauce
- 1½ cups shredded provolone cheese divided
- 1 cup shredded mozzarella cheese divided
- ¾ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 tablespoon fresh parsley optional
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- Cook tortellini in salted boiling water until just under al dente. Drain.
- Heat one tablespoon of olive oil in a large skillet. Season steak with ½ teaspoon salt and ¼ teaspoon pepper. Cook in batches until browned and cooked through. Remove from the skillet.
- Add remaining olive oil, onions, peppers, and mushrooms. Sauté for six to eight minutes. Stir in garlic and cook for 30 seconds. Remove vegetables.
- Melt butter in the skillet. Whisk in flour and cook for one minute.
- Gradually add beef broth and half-and-half. Simmer until slightly thickened.
- Reduce heat to low. Add cream cheese, Worcestershire sauce, ½ cup provolone, and ½ cup mozzarella. Stir until smooth. Season with remaining salt and pepper.
- Return steak and vegetables to the skillet. Add cooked tortellini and gently combine.
- Transfer to the prepared baking dish. Top with remaining provolone and mozzarella.
- Bake uncovered for 18 to 22 minutes until hot and bubbly. Broil briefly for a golden topping if desired.
- Allow to rest for five minutes. Garnish with parsley and serve warm.
Notes
- Cook the tortellini slightly under al dente before baking.
- Use freshly shredded cheese for a smoother sauce.
- Add extra beef broth if the sauce becomes too thick.
- Refrigerate leftovers for up to four days.
This Golden Cheese Steak Tortellini Casserole is a comforting combination of savory beef, tender stuffed pasta, and creamy melted cheese. With its golden topping and rich, satisfying filling, it’s an excellent dinner to serve when you’re craving something hearty and homemade.
