Description
This hearty casserole combines tender steak bites, cheesy tortellini, roasted mushrooms, and a rich Fontina cream sauce. It’s the perfect comfort dish for family dinners, gatherings, or any evening when you want a meal that feels both indulgent and satisfying.
Ingredients
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h or refrigerated)
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3 cups mixed mushrooms (cremini, shiitake, portobello), sliced
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3 tbsp butter
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3 tbsp all-purpose flour
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3 cups whole milk (or half-and-half for richer sauce)
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2 cups shredded Fontina cheese
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1 cup shredded mozzarella (optional, for topping)
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1 tsp garlic powder
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½ tsp thyme
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½ tsp black pepper
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Salt, to taste
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Fresh parsley, for garnish
Instructions
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Preheat oven to 400°F (200°C). Toss the mushrooms with 1 tbsp olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 15–20 minutes until golden.
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Heat the remaining olive oil in a skillet over medium-high heat. Add steak cubes and sear quickly until browned on all sides. Remove and set aside.
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Cook the tortellini in salted boiling water until just al dente, about 1 minute less than package directions. Drain and set aside.
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In a saucepan, melt the butter over medium heat. Whisk in flour to form a roux and cook for 1–2 minutes. Slowly add the milk, whisking until smooth and thickened. Stir in Fontina cheese, garlic powder, and black pepper.
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In a greased 9×13-inch baking dish, combine tortellini, roasted mushrooms, and steak. Pour the Fontina sauce over and toss gently to coat. Top with mozzarella if desired.
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Bake uncovered at 375°F (190°C) for 20–25 minutes, until golden and bubbly.
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Garnish with fresh parsley and serve warm.
Notes
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To add extra flavor, mix in caramelized onions or sun-dried tomatoes.
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For a crunchy topping, sprinkle buttered breadcrumbs before baking.
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This dish can be assembled a day ahead and baked before serving.
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Substitute chicken, sausage, or more mushrooms for variations on the protein.
- Prep Time: 20 minutes
- Cook Time: 40 minutes