Description
Description A warm, golden-bubbly casserole blending tender steak, pillowy tortellini, and a creamy cheese sauce for a comforting, indulgent meal.
Ingredients
- 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
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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
- Notes
- Ensure to partially freeze steak before slicing for easier cutting. Adjust broth as necessary if using frozen tortellini.