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Golden Cheese Steak Tortellini Casserole: A Melty, Cheesy Dream for Dinner Lovers

This Golden Cheese Steak Tortellini Casserole is the kind of cozy, cheesy weeknight winner that gets requested on repeat. Tender slices of steak, pillowy cheese tortellini and a luscious homemade cheese sauce bake into a bubbly, golden-topped casserole that feeds a crowd or becomes delicious leftovers. If you enjoy hearty casseroles and want inspiration for easy family meals, check out this roundup of comforting crockpot options for warmer nights at low-carb crockpot dinners.

Why make this recipe
This casserole stands out because tender steak and rich cheeses combine with a cream sauce to create a single-dish dinner that tastes indulgent but comes together quickly. It’s perfect for feeding hungry families, for potlucks, or anytime you want a comforting, make-ahead meal that still feels special.

Step-by-Step Guide to Making Golden Cheese Steak Tortellini Casserole

Ingredients

1 lb sirloin steak or ribeye, thinly sliced
2 tbsp olive oil
1 onion, thinly sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
Salt and black pepper, to taste
1 (20 oz) package cheese tortellini
2 cups mozzarella cheese, shredded
1 ½ cups provolone cheese, shredded
1 cup heavy cream
2 tbsp butter
2 tbsp flour
1 ½ cups milk
Fresh parsley, for garnish

Detailed Directions

Preheat the oven and prepare the dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray so your casserole won’t stick and will brown nicely.
Cook the tortellini: Bring a large pot of salted water to a boil, then add the cheese tortellini and cook until just al dente according to package instructions (usually 3–5 minutes). Drain and set aside—you want pasta that still has some bite because it will finish cooking in the oven.
Sear the steak: While the pasta is cooking, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the thinly sliced sirloin or ribeye with salt and pepper. When the oil is shimmering, add the steak in a single layer (work in batches if needed) and sear until browned on both sides but not overcooked—about 1–2 minutes per side for thin slices. Transfer the steak to a plate and tent loosely with foil.
Sauté the vegetables: In the same skillet, reduce heat to medium and add the sliced onion and chopped bell peppers. Sauté until softened and slightly caramelized, 6–8 minutes, stirring occasionally. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, and additional salt and pepper to taste. Scrape up any browned bits from the bottom of the pan—those flavor-packed bits are ideal for the casserole.
Make the cheese sauce: In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1–2 minutes to make a blond roux. Slowly pour in 1 ½ cups milk while whisking to prevent lumps. Add 1 cup heavy cream, whisking constantly until the sauce thickens, about 4–5 minutes. Remove from heat and stir in half of the shredded cheeses (about 1 cup mozzarella + ¾ cup provolone) until melted and smooth. Season the sauce with a pinch of salt and a few grinds of black pepper; taste and adjust.
Combine components: In a large mixing bowl or in the empty pot you used for the pasta, combine the drained tortellini, seared steak slices, sautéed onions and peppers, and the creamy cheese sauce. Toss gently to coat everything evenly. If the mixture seems too thick, add a splash of milk to loosen it.
Assemble the casserole: Pour the mixture into the prepared 9×13 baking dish, spreading it out evenly. Top with the remaining shredded cheeses (about 1 cup mozzarella + ¾ cup provolone) for a golden, melty crust.
Bake until bubbly and golden: Place the casserole in the preheated oven and bake for about 25 minutes, or until the cheese on top is melted, golden and bubbling. For an extra-crispy top, place under the broiler for 1–2 minutes—watch closely so it doesn’t burn.
Rest and garnish: Remove from the oven and let the casserole rest 5–10 minutes to set; this helps it slice cleanly and saves you from molten-cheese burn. Sprinkle chopped fresh parsley over the top for color and a hint of freshness before serving.

Why this method works (extra notes)

Searing the steak first builds flavor through caramelization; the browned bits left in the pan—deglazed by the Worcestershire and those juices—add depth to the vegetable mixture and the sauce.
Making a simple roux-based cheese sauce (butter + flour + milk + cream + cheese) gives a silky, stable sauce that won’t break when baked, while the mix of mozzarella and provolone provides both melt and a slightly tangy, smoky richness.

Best Way to Store Golden Cheese Steak Tortellini Casserole

Refrigerator: Store leftover casserole in an airtight container or covered with plastic wrap in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freezer: To freeze, wrap the cooled casserole tightly in plastic wrap and aluminum foil or transfer to a freezer-safe container and freeze for up to 2–3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating temperature: Reheat individual portions in the microwave until hot (about 1–2 minutes, stirring halfway). For larger portions or a whole dish, reheat covered at 350°F (175°C) for 20–30 minutes until warmed through; remove cover for the last 5–10 minutes to re-crisp the top.

Serving Suggestions for Golden Cheese Steak Tortellini Casserole

A crisp green salad with a bright vinaigrette cuts through the richness—think mixed greens, shaved fennel, or arugula with lemon and olive oil.
Roasted vegetables such as broccoli, asparagus or Brussels sprouts make a hearty, complementary side; their caramelized edges pair well with the casserole’s creamy texture.
Garlic bread or a warm baguette is perfect for sopping up any leftover sauce and makes the meal feel extra comforting.

Tips to Make Golden Cheese Steak Tortellini Casserole
Q: How do I prevent the steak from becoming tough?
A: Sear the steak quickly over high heat and slice it thinly against the grain; because the steak finishes cooking in the oven, you want it browned but still slightly underdone when it goes into the casserole.

Q: How can I keep the sauce from becoming grainy?
A: Start with a smooth roux (butter + flour) and add milk gradually while whisking constantly. Remove from heat before adding the cheese and stir cheese in gently until smooth—overheating cheese can make it separate.

Q: Can I make this ahead?
A: Yes—assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake from chilled, adding a few extra minutes to the baking time.

Variations and Substitutions

Vegetarian swap (bullet): Replace the steak with a blend of hearty mushrooms (cremini or portobello) and a can of drained artichoke hearts. Sear mushrooms until deeply browned to mimic the savory umami of steak.
Lighter dairy option (paragraph): If you prefer a lighter sauce, you can use whole milk in place of the heavy cream and reduce the overall cheese by about 1/2 cup. Add a tablespoon of Dijon mustard to the sauce to maintain richness and depth of flavor even with less fat.

Extra make-ahead and weeknight strategies

Use pre-cooked rotisserie chicken instead of steak for a faster assembly—shred or chop it and mix in.
If you’re short on time, use frozen tortellini straight from the freezer; cook them briefly while the vegetables sauté, or add a minute or two to the boiling time per package instructions.
To stretch the casserole to feed more people, fold in a couple cups of steamed broccoli florets or a drained can of cannellini beans for extra volume and fiber.

Common troubleshooting

Casserole too soupy: Make sure you cooked the tortellini al dente so it doesn’t release excess starch when baked; if your cheese sauce seems thin before baking, whisk over low heat a minute longer or stir in a tablespoon of cornstarch slurry to thicken.
Top browns too quickly: Tent loosely with foil during the last part of baking until it’s bubbling through and just golden. Remove foil for the final 5–10 minutes to finish browning.

FAQs
Q: Can I use frozen tortellini without thawing?
A: Yes—add a minute or two to the boiling time when cooking frozen tortellini. Drain well before adding to the casserole to avoid excess water.

Q: What cheeses can I substitute if I don’t have provolone?
A: Cheddar, fontina, or Monterey Jack are excellent substitutes; they melt well and give different flavor profiles (cheddar brings sharper tang, fontina gives nuttier notes).

Q: How do I reheat individual servings to keep them from drying out?

Microwave: Add a splash of milk, cover with a microwave-safe lid or damp paper towel, and heat in 30–45 second intervals until warmed through.
Oven: Place portion in an oven-safe dish, cover with foil, and reheat at 350°F (175°C) for 12–20 minutes until hot.

Additional tips for hosting or potlucks

Transport: Bake the casserole in a disposable aluminum pan and cover tightly with foil for easy transport. Arrange the dish on a low oven setting (150–200°F) at the venue to keep it warm without drying.
Portioning: Let the casserole rest before cutting so that slices hold together better; for neat serving, dip a knife in hot water and wipe between cuts.

Nutrition and dietary notes
While this dish is rich and comforting, you can make lighter versions by substituting half-and-half for heavy cream, using a smaller amount of lower-fat cheeses, or bulking the casserole with vegetables to increase fiber and reduce per-serving calorie density. For lower-carb options, swap cheese tortellini for a low-carb pasta alternative and reduce starchy add-ins.

Timing and prep checklist

Active prep time: 25–35 minutes (slicing, sautéing, cheese sauce)
Cook time: 25 minutes baking
Total time: ~55–65 minutes (or longer if making ahead)

One-pan variation idea
If you’d rather minimize dishes, sear the steak and sauté the vegetables in an ovenproof skillet, then add the cooked tortellini and pour the cheese sauce right into that skillet; top with remaining cheese and transfer the same pan to the oven to finish baking. This method reduces cleanup and concentrates flavor.

Occasions where this shines

Family weeknight dinners when you want something filling and fuss-free.
Potlucks and gatherings—slices easily, and the cheesy top is always a crowd-pleaser.
Meal prep—divide into single servings for reheatable lunches or dinners.

Final serving flourish
Scatter chopped parsley or chives over the top just before serving to brighten the rich flavors, and consider a drizzle of balsamic glaze on individual plates for an elevated touch.

Conclusion

This Golden Cheese Steak Tortellini Casserole is comfort-food perfection: easy to make, flexible to adapt, and supremely satisfying for anyone who loves melty cheese and tender steak. For more cozy bake inspiration that reheats beautifully for leftovers, see this collection of comforting casseroles at Snow-Day Casseroles: 14 Cozy Bakes That Reheat Like a Dream. If you’d like another baked pasta idea with vegetables, try the classic broccoli-baked pasta recipe at Baked Pasta with Broccoli • Sandra’s Easy Cooking.