Golden Cheese Steak Tortellini Casserole Recipe

 

Ingredients

Before starting, gather these high-quality ingredients for maximum flavor. This recipe serves 6–8 people.

For the Steak and Veggies

• 1 lb (450 g) thinly sliced steak (ribeye, sirloin, or flank steak work best)

• 2 tbsp olive oil

• 1 large onion, thinly sliced

• 2 bell peppers (red and green), sliced into thin strips

• 3 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp smoked paprika

• ½ tsp crushed red pepper flakes (optional, for a slight kick)

For the Cheese Tortellini

• 1 package (about 9 oz / 250 g) cheese tortellini (fresh or frozen)

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups whole milk (or half-and-half for creamier texture)

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• ¼ tsp nutmeg (optional, enhances creaminess)

• Salt and pepper, to taste

For the Golden Topping

• 1 cup shredded cheddar cheese

• ¼ cup breadcrumbs (panko or regular)

• 2 tbsp butter, melted

• ½ tsp garlic powder

• ½ tsp smoked paprika

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Step 1 — Prepare the Steak and Vegetables

1. Heat a large skillet over medium-high heat.

2. Add olive oil, then the sliced steak. Sear quickly, 2–3 minutes per side, until browned but not overcooked. Remove steak from skillet and set aside.

3. In the same skillet, add onions and bell peppers. Sauté 5–7 minutes until softened and lightly caramelized.

4. Add garlic, salt, pepper, smoked paprika, and red pepper flakes. Cook 1–2 minutes until fragrant.

5. Return the steak to the skillet and toss with vegetables. Remove from heat and set aside.

Tip: Don’t overcook the steak; it will continue cooking in the oven.

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Step 2 — Cook the Tortellini

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

2. Add the tortellini and cook according to package instructions (usually 3–5 minutes for fresh, 7–9 minutes for frozen) until al dente.

3. Drain and set aside. Toss with a teaspoon of olive oil to prevent sticking.

Tip: Slightly undercooking the tortellini ensures it doesn’t turn mushy in the casserole.

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Step 3 — Make the Cheese Sauce

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

2. Add flour and whisk continuously for 1–2 minutes to form a roux.

3. Slowly pour in milk, whisking constantly to prevent lumps.

4. Cook 4–5 minutes until the sauce thickens slightly.

5. Remove from heat and stir in mozzarella, Parmesan, nutmeg, salt, and pepper. Mix until creamy and smooth.

Tip: For extra creaminess, use half milk and half heavy cream.

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Step 4 — Assemble the Casserole

1. Preheat oven to 375°F (190°C).

2. Lightly grease a 9×13-inch (or similar) baking dish with butter or cooking spray.

3. Layer half of the cooked tortellini in the casserole dish.

4. Spread half of the steak and vegetable mixture over the tortellini.

5. Pour half of the cheese sauce evenly over the top.

6. Repeat layers with remaining tortellini, steak mixture, and cheese sauce.

7. Ensure the top is evenly covered with sauce—it helps the golden topping adhere.

Tip: Gentle layering prevents the casserole from becoming soggy.

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Step 5 — Prepare the Golden Topping

1. In a small bowl, combine shredded cheddar, breadcrumbs, melted butter, garlic powder, and smoked paprika.

2. Sprinkle evenly over the casserole.

3. Optional: add a few extra cheddar dollops on top for that gooey, golden crunch.

Tip: Panko breadcrumbs give a lighter, crunchier topping compared to regular breadcrumbs.

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Step 6 — Bake the Casserole

1. Cover the casserole loosely with aluminum foil.

2. Bake at 375°F (190°C) for 20 minutes.

3. Remove foil and bake for an additional 10–15 minutes until the topping is golden brown and bubbly.

4. Let the casserole rest for 5–10 minutes before serving—this helps it set and makes serving easier.

Tip: If you want extra crispiness, broil for 1–2 minutes at the end, keeping a close eye to prevent burning.

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Step 7 — Serving Suggestions

• Serve with a simple green salad dressed in lemon vinaigrette to cut through the richness.

• Garlic bread or a warm baguette complements the creamy casserole beautifully.

• Pair with a light red wine like Pinot Noir or a crisp white like Sauvignon Blanc.

Tip: Garnish with fresh parsley or chives for a pop of color and freshness.

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Step 8 — Storage & Leftovers

• Refrigerator: Store in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for single portions.

• Freezer: Freeze the casserole unbaked for up to 2 months. Thaw in the fridge overnight and bake as instructed.

Tip: Avoid freezing the topping separately—it may lose crispiness.

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Step 9 — Variations & Customizations

1. Meat Options: Swap steak for chicken, sausage, or ground beef.

2. Cheese Varieties: Mix provolone, gouda, or fontina with mozzarella for richer flavor.

3. Vegetable Additions: Mushrooms, spinach, zucchini, or roasted cherry tomatoes all work.

4. Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the cheese sauce.

5. Healthier Twist: Use whole wheat tortellini or reduce cheese slightly for lighter calories.

Tip: Casseroles are highly versatile; don’t be afraid to experiment with flavors.

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Step 10 — Pro Tips for Perfection

• Steak: Let it rest 5 minutes after searing to retain juices.

• Cheese Sauce: Always add cheese off the heat to prevent graininess.

• Layering: Ensure cheese sauce fully covers ingredients to avoid dryness.

• Serving: Use a spatula that reaches the bottom to get even layers of tortellini, meat, and sauce.

Tip: Following these small steps makes a huge difference in taste and presentation.

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Step 11 — Making it Ahead for Parties

• Assemble the casserole a day in advance, cover, and refrigerate. Bake the next day for a convenient, stress-free dinner.

• Pre-cook steak and vegetables, and make cheese sauce separately—layer just before baking.

Tip: Prepping ahead enhances flavors as ingredients meld overnight.

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Step 12 — Pairing Ideas

• Salads: Caesar, arugula with balsamic, or simple cucumber-tomato salad.

• Beverages: Sparkling water, crisp beer, or a medium-bodied wine.

• Side Dishes: Roasted broccoli, sautéed green beans, or oven-roasted potatoes.

Tip: Keep sides simple—this casserole is rich and flavorful on its own.

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Step 13 — Common Mistakes & How to Avoid Them

1. Overcooking steak: Slice thinly and sear quickly.

2. Soggy tortellini: Slightly undercook and layer properly.

3. Grainy cheese sauce: Stir off heat and add cheese gradually.

4. Uneven topping: Mix breadcrumbs and cheese thoroughly before sprinkling.

Tip: Preparation and timing are key to a perfect casserole.

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Step 14 — Fun Variations to Try

• Buffalo Style: Mix shredded chicken with buffalo sauce, blue cheese crumbles, and tortellini.

• Mediterranean Twist: Use feta, sun-dried tomatoes, olives, and spinach.

• Four-Cheese Feast: Blend mozzarella, cheddar, Parmesan, and fontina for extra richness.

• Breakfast Version: Add scrambled eggs and cooked bacon for a brunch casserole.

Tip: Once you master the basic recipe, the sky’s the limit for creativity.

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Step 15 — Serving for a Crowd

• Double the ingredients and use a larger 12×18-inch baking dish.

• Keep toppings separate until baking to ensure crispness for larger portions.

• Serve buffet-style with small spatulas for easy self-serving.

Tip: This casserole is ideal for gatherings because it’s easy to scale up.

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Conclusion

The Golden Cheese Steak Tortellini Casserole is indulgent, versatile, and utterly satisfying. By following this detailed guide, you’ll achieve a dish that’s creamy, cheesy, perfectly layered, and golden on top—sure to impress family and friends.

From perfectly seared steak to gooey tortellini and a crispy golden topping, this recipe brings the ultimate comfort food experience to your table.

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If you want, I can also create a visual step-by-step guide with images for each stage of the casserole—perfect for beginners or a “recipe card” style layout.

Do you want me to make that visual guide?