The Best Golden Cheese Steak Tortellini Casserole

There’s nothing quite like the magic of comfort food—the kind of meal that wraps you up like a warm blanket after a long day. When the weather turns crisp, when you want to gather family around the table, or when you simply crave something indulgent and satisfying, this Golden Cheese Steak Tortellini Casserole delivers. Imagine tender bites of steak, pillowy cheese-filled tortellini, and a golden cheddar sauce that bubbles into gooey perfection as it bakes. This dish is hearty enough for Sunday dinner, elegant enough to impress guests, and simple enough for a weeknight indulgence.

The inspiration for this casserole comes from combining two classic favorites: creamy pasta bakes and steakhouse comfort food. By marrying cheese tortellini with a luscious golden cheddar sauce and seared steak, you get the best of both worlds—rich, savory, cheesy, and filling. Whether you’re cooking for a family gathering, potluck, or just a cozy night at home, this casserole is destined to become a new favorite in your recipe rotation.

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Why You’ll Love This Golden Cheese Steak Tortellini Casserole

Before diving into the recipe, here’s why this dish deserves a place on your dinner table:

• Ultimate Comfort Food – Cheesy, creamy, and bubbling hot straight from the oven.

• Family-Friendly – Kids love the tortellini, while adults appreciate the richness of the steak and cheddar sauce.

• Perfect for Entertaining – Easy to make in advance and bake just before serving.

• Customizable – Swap in different cheeses, add vegetables, or use another protein to fit your taste.

• One-Dish Wonder – Everything bakes together in one casserole dish, making cleanup easier.

If you’re a fan of cheesy pasta bakes or steakhouse-inspired meals, this casserole brings both worlds together in the most delicious way.

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Ingredients You’ll Need

Here’s a closer look at what makes this casserole shine:

• Steak – Use sirloin steak or steak tips. They’re flavorful, tender, and perfect for bite-sized searing.

• Tortellini – Cheese-filled tortellini is the star of the pasta base. Fresh or refrigerated works best for this recipe.

• Cheddar Cheese – A sharp cheddar or golden cheddar blend creates that irresistible cheesy sauce.

• Milk & Beef Broth – The base for the sauce, ensuring it’s creamy but rich with savory depth.

• Dijon Mustard – Optional, but it adds a subtle tang and enhances the cheddar flavor.

• Paprika – Adds color and warmth to the sauce.

• Garlic & Butter – A must for building flavor into the roux.

• Mozzarella – Melts beautifully on top for that gooey golden finish.

• Parsley – Fresh and bright, it balances out the richness.

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Step-by-Step Directions

1. Cook the Steak

• Preheat oven to 375°F (190°C).

• Season steak with salt and black pepper.

• Heat olive oil in a skillet over medium-high heat.

• Sear steak pieces for 2–3 minutes until browned but not fully cooked.

• Remove and set aside.

2. Make the Golden Cheese Sauce

• In the same skillet, melt butter.

• Stir in garlic and cook for about 30 seconds until fragrant.

• Whisk in flour to form a roux and cook for 1 minute.

• Gradually whisk in milk and beef broth until smooth.

• Stir in cheddar, Dijon mustard (if using), and paprika.

• Continue stirring until the sauce becomes thick, creamy, and golden.

3. Assemble the Casserole

• Cook tortellini according to package directions, but slightly undercook them since they’ll continue baking in the oven. Drain.

• In a greased 9×13-inch baking dish, combine tortellini, steak bites, and cheese sauce. Mix gently to coat everything evenly.

• Sprinkle mozzarella on top for that irresistible golden layer.

4. Bake to Perfection

• Bake uncovered for 20–25 minutes until bubbly and golden brown on top.

• Remove from the oven, let it rest for a few minutes, and garnish with fresh parsley.

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Recipe Card

Golden Cheese Steak Tortellini Casserole

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Ingredients:

• 1 lb sirloin steak or steak tips, cut into bite-sized pieces

• Salt & black pepper, to taste

• 1 tbsp olive oil

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 tbsp all-purpose flour

• 2 cups milk (whole milk or 2%)

• 1 cup beef broth

• 2 cups shredded sharp cheddar cheese (or golden cheddar blend)

• 1 tsp Dijon mustard (optional)

• 1 tsp paprika

• 1 package (20 oz) cheese tortellini, fresh or refrigerated

• ½ cup shredded mozzarella

• 2 tbsp chopped parsley

Directions

Step 1: Preheat the Oven and Prepare the Steak

Begin by preheating your oven to 375°F (190°C). This temperature is just right for baking a casserole—it allows the cheese sauce to bubble up and the mozzarella topping to turn golden without overcooking the pasta or drying out the steak. While the oven heats, season your steak generously with salt and black pepper. This simple seasoning enhances the natural flavor of the meat and ensures every bite tastes rich and savory.

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add your bite-sized steak pieces. Sear them for about 2–3 minutes, making sure each side develops a nice brown crust. This searing process locks in juices and adds depth to the casserole. Don’t worry about cooking the steak all the way through—it will finish cooking as the casserole bakes. Once seared, remove the steak from the skillet and set aside on a plate.

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Step 2: Build the Flavor Base with Garlic and Roux

In the same skillet that you used for the steak, melt two tablespoons of butter. Using the same pan ensures you capture all those flavorful browned bits left behind by the steak. Once the butter has melted, add three cloves of minced garlic and sauté for about 30 seconds. You’ll know it’s ready when the garlic turns fragrant but not browned.

Next, whisk in one tablespoon of all-purpose flour. This combination of butter and flour forms what’s known as a roux, which is the foundation of many creamy sauces. Cook the roux for about a minute to eliminate any raw flour taste. This step is crucial because it ensures your cheese sauce will be smooth, thick, and velvety rather than grainy.

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Step 3: Create the Golden Cheese Sauce

Once the roux is ready, slowly pour in two cups of milk and one cup of beef broth, whisking continuously to avoid lumps. Gradually adding the liquid ensures the sauce thickens evenly and achieves that silky texture you’re aiming for. Continue whisking until the sauce starts to bubble gently and thicken slightly.

Now comes the star of the dish—two cups of shredded sharp cheddar cheese (or golden cheddar blend). Add the cheese to the sauce a little at a time, stirring until it melts completely. For extra flavor depth, whisk in one teaspoon of Dijon mustard and one teaspoon of paprika. The Dijon adds a subtle tang while the paprika provides warmth and a gorgeous golden hue. Stir everything together until the sauce is creamy, smooth, and rich in color.

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Step 4: Cook and Combine the Tortellini

Meanwhile, bring a pot of salted water to a boil and cook your 20-ounce package of cheese tortellini. Be sure to cook the pasta just shy of al dente—slightly undercooked. Since the tortellini will continue baking in the casserole, this prevents it from becoming too soft or mushy. Drain the pasta thoroughly.

In a greased 9×13-inch baking dish, combine the cooked tortellini, seared steak bites, and golden cheese sauce. Use a large spoon or spatula to gently mix everything together so that every piece of pasta and steak is coated in the luscious sauce. This step ensures even distribution of flavors throughout the casserole.

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Step 5: Top and Bake to Perfection

Once your mixture is in the baking dish, sprinkle ½ cup of shredded mozzarella cheese evenly across the top. This final layer of mozzarella will melt into a gooey, bubbly topping with irresistible golden edges.

Place the casserole uncovered into the preheated oven. Bake for 20–25 minutes, or until the sauce is bubbling and the top has achieved a golden-brown crust. For an extra touch of crispiness, you can switch on the broiler for the last 2–3 minutes—but keep a close eye to prevent burning.

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Step 6: Garnish and Serve

Remove the casserole from the oven and let it rest for about 5 minutes before serving. This short resting time allows the cheese sauce to thicken slightly and makes the dish easier to scoop. Finally, garnish with two tablespoons of freshly chopped parsley. The fresh parsley adds a pop of color and a bright, herbal note that balances the richness of the dish.

Serve warm, straight from the baking dish, and watch as every forkful delivers tender steak, cheesy tortellini, and creamy golden sauce.

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Serving Suggestions

This casserole is a meal on its own, but pairing it with a few sides makes it even more satisfying. Here are some ideas:

• Garlic Bread or Focaccia – Perfect for soaking up the extra cheese sauce.

• Green Salad – A fresh salad with vinaigrette helps cut through the richness.

• Roasted Vegetables – Carrots, broccoli, or asparagus roasted in olive oil make great companions.

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Variations and Substitutions

One of the best parts about casseroles is how adaptable they are. Try these variations:

• Protein Swap – Replace steak with chicken, sausage, or even shrimp.

• Veggie Boost – Add sautéed mushrooms, spinach, or roasted red peppers for extra nutrition.

• Cheese Options – Use Gruyère, Monterey Jack, or Fontina for different flavor profiles.

• Lighter Version – Use half-and-half or reduced-fat cheese if you want a slightly lighter option.

• Spicy Kick – Add crushed red pepper flakes or a dash of hot sauce to the cheese sauce.

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Make-Ahead and Storage Tips

• Make-Ahead: Assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. Bake when ready to serve, adding 5–10 extra minutes to the bake time.

• Freezing: Prepare and assemble, then wrap tightly in foil. Freeze for up to 2 months. Bake directly from frozen, covered for 30 minutes, then uncovered for another 20.

• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.

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Tips for Success

• Don’t overcook the tortellini – Slightly undercooking ensures they don’t get mushy in the oven.

• Sear the steak quickly – A good sear adds flavor, but don’t fully cook it before baking.

• Whisk the sauce continuously – This prevents lumps and ensures a smooth, creamy texture.

• Use freshly grated cheese – Pre-shredded cheese often contains anti-caking agents that affect how it melts.

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Frequently Asked Questions

Can I use frozen tortellini?
Yes! Just cook it directly from frozen, adding a few extra minutes to the boiling time before assembling the casserole.

What steak works best for this recipe?
Sirloin is the ideal choice because it’s tender yet affordable. Flank steak or ribeye can also work well.

Can I make this casserole vegetarian?
Absolutely. Simply omit the steak and use vegetable broth in the cheese sauce. You can bulk it up with mushrooms, zucchini, or broccoli.

Can I double this recipe?
Yes, this casserole doubles easily. Use two baking dishes if serving a crowd.

How do I get the top golden and bubbly?
Broil the casserole for the last 2–3 minutes of baking, keeping a close eye so it doesn’t burn.

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