Introduction

This Golden Cheese Steak Tortellini Casserole is a comforting blend of tender steak, creamy cheese sauce, and delicate tortellini pasta. It’s an easy weeknight meal that feels indulgent and satisfying, perfect for family dinners or when guests come over.

The image shows a clear square glass dish full of creamy pasta with tortellini and pieces of browned sausage, mixed in a rich white sauce. The sauce has a smooth texture with green herbs and bits of red pepper scattered all over the top. The tortellini are pale yellow and soft, while the sausage pieces are golden-brown with a crispy texture. The dish looks warm and hearty, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 cloves garlic, minced
1 tbsp all-purpose flour
2 cups milk (whole milk or 2%)
1 cup beef broth
2 cups shredded sharp cheddar cheese (or golden cheddar blend)
1 tsp Dijon mustard (optional)
1 tsp paprika
1 package (20 oz) cheese tortellini, fresh or refrigerated
½ cup shredded mozzarella (for topping)
2 tbsp chopped parsley (for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Season the steak pieces with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the steak for 2–3 minutes per side until browned. Remove the steak and set it aside.
Step 2: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the flour to create a roux and cook for about 1 minute.
Step 3: Gradually whisk in the milk and beef broth, stirring constantly until the sauce is smooth. Add the shredded cheddar cheese, Dijon mustard (if using), and paprika, stirring until the cheese is fully melted and the sauce is creamy.
Step 4: Cook the tortellini according to package instructions, but cook them slightly less than recommended so they don’t become mushy later. Drain and toss the tortellini with a small amount of olive oil to prevent sticking.
Step 5: Grease a 9×13-inch baking dish. Combine the cooked tortellini, seared steak, and cheese sauce in the dish and gently stir to mix everything evenly. Sprinkle the shredded mozzarella evenly over the top.
Step 6: Bake the casserole uncovered for 20–25 minutes until the cheese is bubbly and golden brown. Remove from the oven and garnish with chopped parsley before serving.

Tips & Variations

For extra flavor, add sautéed mushrooms or caramelized onions when cooking the steak.
Use a mix of cheddar and Monterey Jack for a milder cheese sauce.
Swap sirloin for ribeye or flank steak for a different texture and richness.
If you prefer a spicier dish, add a pinch of cayenne or red pepper flakes to the cheese sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a 350°F (175°C) oven until heated through, about 15–20 minutes. You can also reheat individual portions in the microwave, covered, for 2–3 minutes.

How to Serve

A close-up view of a clear glass square baking dish filled with creamy tortellini pasta mixed with browned sausage pieces and small bits of red bell pepper, all covered in a thick, white cream sauce sprinkled with chopped green herbs. The pasta is yellowish with smooth, curved edges and the sausage pieces are browned and chunky, creating a rich mix of colors and textures throughout the dish. The baking dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works well. Just cook it according to the package instructions and be sure to slightly undercook to avoid mushiness when baked in the casserole.

Can I prepare this casserole in advance?

Absolutely. You can assemble the casserole up to a day ahead, cover it tightly, and refrigerate. Bake just before serving, adding a few extra minutes if baking cold from the fridge.