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Golden Cheese Steak Tortellini Casserole is the kind of warm, golden-bubbly dish that pulls family and friends to the table without fuss. It blends tender steak, pillowy tortellini, and a creamy cheese sauce into a single-pan comfort meal that feels both indulgent and homey. If you love hearty baked casseroles, this recipe delivers that same nostalgic, stick-to-your-ribs satisfaction—similar to a creamy chicken spinach casserole but with a savory beefy twist.

Why make this recipe
If you’re tired of juggling multiple pans and hungry plates, this casserole solves that by combining protein, pasta, vegetables, and sauce in one easy bake. It’s a crowd-pleaser that reheats beautifully, stretches well for leftovers, and turns simple ingredients into something special.

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

Overview before you start

Prep time: ~15–25 minutes (depends on whether tortellini and steak are prepped or frozen)
Cook time: 25–30 minutes in the oven plus stovetop steps
Serves: 6–8 as a main course

What you’ll need (general quantities)

Tortellini (fresh or frozen) — 1 pound (450 g)
Steak (sliced; ribeye, sirloin, or flank) — 1 pound (450 g)
Cream cheese — 4 oz (113 g)
Shredded cheese (cheddar, mozzarella, or a mix) — 2 cups (about 8 oz / 225 g), plus extra for topping
Beef broth — 1 cup (240 ml)
Garlic (minced) — 2–3 cloves
Onion (chopped) — 1 medium
Bell peppers (sliced) — 1–2 peppers (any color)
Olive oil — 1–2 tbsp
Salt and pepper to taste
Italian seasoning — 1–2 tsp

Detailed method

Preheat and prepare: Preheat the oven to 350°F (175°C). Grease a 9×13-inch (or equivalent) baking dish with a little olive oil or nonstick spray.
Cook tortellini: If using fresh or frozen tortellini, cook according to package directions, but stop 1 minute shy of the recommended time so the tortellini are al dente — they’ll finish cooking in the oven. Drain and set aside. If your tortellini is frozen and you prefer not to boil, you can still use it if you increase the beef broth slightly and extend the bake time; see tips below.
Sear vegetables: In a large skillet, heat 1–2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent (about 2–3 minutes). Add the sliced bell peppers and cook until softened, about 4–5 minutes. Season lightly with salt and pepper.
Brown the steak: Push the vegetables to the side, add a touch more oil if needed, increase heat to medium-high, and add the sliced steak in a single layer. Cook until just browned — you want a nice sear but not overcooked meat (about 2–4 minutes depending on thickness). Season the steak with salt, pepper, and a pinch of Italian seasoning as it cooks. Remove from heat.
Make the creamy base: In a large mixing bowl (or the pot used for tortellini), combine the cream cheese and beef broth. Whisk or stir vigorously until the cream cheese is smoothed into the broth and forms a cohesive cream sauce. If the cream cheese is stubborn, microwave it for 15–20 seconds to soften before whisking. Taste and adjust salt and pepper.
Assemble the casserole: Add the cooked tortellini to the creamy mixture and stir until evenly coated. Fold in the steak and vegetable mixture, then add about 1 1/2 cups of shredded cheese (reserve extra for topping). Sprinkle in Italian seasoning and adjust seasoning with salt and pepper. Mix gently but thoroughly.
Transfer and top: Spoon the tortellini, steak, and cheese mixture into the prepared baking dish, smoothing the top. Sprinkle the reserved shredded cheese evenly over the top for a golden crust.
Bake: Place the dish in the preheated oven and bake for 25–30 minutes, or until the edges are bubbly and the top is golden brown. For an extra-deep golden crust, finish under the broiler for 1–2 minutes — watch carefully to avoid burning.
Rest and serve: Let the casserole rest for 5–10 minutes after removing from the oven so it sets slightly and is easier to scoop. Garnish with chopped parsley or chopped green onions if desired, then serve warm.

Notes and technique tips for each step

Steak slicing: For tender slices, partially freeze the steak for 20–30 minutes before slicing thinly against the grain. Thin slices cook quickly and remain juicy.
Tortellini: Fresh tortellini has a more delicate texture than frozen. If using frozen without pre-boiling, add an extra 1/2 cup beef broth to the mix and bake covered for 40–45 minutes, then uncover to brown the top.
Cream cheese: Softening the cream cheese makes it easier to create a smooth sauce. Room temperature cream cheese or a brief microwave softening helps.
Searing: Don’t overcrowd the pan when searing the steak; do it in batches if needed so you get an even brown.
Cheese: A mix of cheddar for flavor and mozzarella for stretch gives the best texture. For a sharper taste, add a handful of grated Parmesan into the mix.

Ingredients (role-by-role)

Tortellini: Provides the starchy, pillowy base that soaks up the sauce.
Steak: Adds savory, beefy depth and meaty texture.
Cream cheese + beef broth: Together they create a silky, rich sauce without needing a roux.
Shredded cheese: Melts into the sauce and forms a golden, bubbling top.
Garlic, onion, bell peppers: Aromatics and sweetness that balance the richness.
Olive oil and seasonings: Build foundational flavor and help with browning.

Storage Tips for Golden Cheese Steak Tortellini Casserole

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freezer: Freeze in a freezer-safe container (or tightly wrapped) for up to 2–3 months at 0°F (-18°C).
Reheating: Thaw overnight in the refrigerator if frozen. Reheat individual portions in the microwave until hot (about 2–3 minutes, stirring once). For whole casserole, cover with foil and bake at 350°F (175°C) for 20–30 minutes until heated through; remove foil for the last 5–10 minutes to refresh the crust.
Cooling: Cool leftovers to room temperature for no more than 2 hours before refrigerating to maintain food safety.

Serving Suggestions for Golden Cheese Steak Tortellini Casserole

Fresh greens: Serve alongside a crisp arugula or mixed greens salad dressed with lemon vinaigrette to cut through the richness.
Garlic bread: A crusty loaf or garlic knots are perfect for sopping up the creamy sauce.
Roasted vegetables: Complement with oven-roasted broccoli, Brussels sprouts, or asparagus for added texture.
Pickled accents: Quick-pickled red onions or pepperoncini add a bright contrast.
Garnishes: Finish with chopped parsley, basil, or a sprinkle of red pepper flakes for a touch of heat.

Tips to make Golden Cheese Steak Tortellini Casserole

Use thinly sliced steak for fast, even cooking.
Don’t over-salt early — the cheese and broth add sodium; adjust at the end.
To save time, use pre-cooked steak leftovers or a rotisserie-style roast for similar results.
If the casserole seems dry before baking, stir in an extra 1/4–1/2 cup beef broth or a splash of milk.
For a crispier top, broil for 1–2 minutes at the end — but watch closely.

Variations

Swap the protein (bullet format):
- Chicken Cheesetortellini: Replace steak with shredded rotisserie chicken, reduce beef broth to chicken broth, and add a teaspoon of smoked paprika.
- Vegetarian option: Use sliced portobello mushrooms and extra bell peppers; swap beef broth for vegetable broth and add a handful of spinach stirred in before baking.
Flavor twist (paragraph format):
For an Italian-American twist, stir in 1/2 cup of marinara and a teaspoon of Italian herbs to the cream-cheese base and top with a mixture of mozzarella and provolone. This gives the casserole a tangy, tomato-kissed profile that pairs beautifully with basil garnish.

FAQs
Q: How do I keep the tortellini from becoming mushy?
A: Cook tortellini just until al dente (stop one minute early) and avoid overmixing. If baking longer because tortellini was frozen, add extra broth to ensure there’s enough liquid.

Q: Can I make this ahead and bake later?
A: Yes — assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. If baking from chilled, add a few extra minutes to the bake time. For freezing, assemble in a freezer-safe dish, cover tightly, and freeze up to 2–3 months; thaw overnight before baking.

Q: What cheeses work best?
A: A blend of cheddar (for flavor) and mozzarella (for melt and stretch) works well. You can add Parmesan for an umami boost or use Monterey Jack for a milder melt.

Q: Is this recipe freezer-friendly?
A: Absolutely. Freeze baked portions or the assembled, unbaked casserole. Thaw in the fridge overnight before baking if frozen.

Q: Can I use leftover steak or roast?
A: Yes — leftover steak is a time-saver and still imparts great flavor. Slice thinly and fold in during assembly just to warm through.

Q: Any tips for making it lighter?
A: Use reduced-fat cream cheese, swap half the cheese for grated part-skim mozzarella, and add extra roasted veggies in place of some steak for a lighter plate.

Final serving ideas and pairing

Wine pairing: A medium-bodied red like Merlot or a zesty Zinfandel complements the beefy flavors; for white wine lovers, a rich Chardonnay stands up to the creaminess.
Beverage: Sparkling water with lemon or an iced tea cuts through the richness nicely.
Dessert: Follow up with a light citrus sorbet or a few simple biscotti to balance the hearty meal.

Conclusion

If you’re curious how other cooks have combined steak and tortellini for comfort-food results, check out this skillet variation for inspiration: Cheesesteak Tortellini – A Skillet Comfort Food Twist on a Classic. For a slow-cooker approach that yields tender, set-it-and-forget-it convenience, this crock pot adaptation is a handy reference: Crock Pot Cheesesteak Tortellini – The Country Cook.

Golden Cheese Steak Tortellini Casserole

Author: admin
Total Time: 50 minutes
Yield: 6-8 servings 1x
Diet: Omnivore

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Description

A warm, golden-bubbly casserole blending tender steak, pillowy tortellini, and a creamy cheese sauce for a comforting, indulgent meal.

Ingredients

Scale

1 pound (450 g) tortellini (fresh or frozen)
1 pound (450 g) sliced steak (ribeye, sirloin, or flank)
4 oz (113 g) cream cheese
2 cups (about 8 oz / 225 g) shredded cheese (cheddar, mozzarella, or a mix), plus extra for topping
1 cup (240 ml) beef broth
2–3 cloves garlic (minced)
1 medium onion (chopped)
1–2 bell peppers (sliced; any color)
1–2 tbsp olive oil
Salt and pepper to taste
1–2 tsp Italian seasoning

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook tortellini according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat, add garlic and onion, sautéing until fragrant. Add bell peppers and cook until softened.
Push vegetables aside, add steak to the skillet, and sear until browned. Season with salt, pepper, and Italian seasoning. Remove from heat.
In a large mixing bowl, combine cream cheese and beef broth, whisking until smooth. Add cooked tortellini, steak, and vegetable mixture along with 1.5 cups of shredded cheese. Mix gently.
Transfer the mixture to the prepared baking dish and top with reserved shredded cheese.
Bake for 25–30 minutes or until bubbly and golden brown. Broil for an additional 1–2 minutes if desired.
Let rest for 5–10 minutes before serving. Garnish with parsley or green onions if desired.

Notes

Ensure to partially freeze steak before slicing for easier cutting. Adjust broth as necessary if using frozen tortellini.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg

Keywords: casserole, comfort food, tortellini, beef, easy recipe

Golden Cheese Steak Tortellini Casserole

Conclusion