GOLDEN CHEESE STEAK TORTELLINI CASSEROLE RECIPE
This cheesy baked tortellini casserole features thinly sliced steak, sautéed peppers and onions, and tender pasta in a rich provolone cheese sauce. Finished with a golden, bubbly cheese topping, it's a delicious family dinner that's easy to prepare.
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
- Thinly sliced steak provides the most tender results.
- 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.
- 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.