Golden Cheese Steak Tortellini Casserole

If you are craving something creamy and comforting, look no further. This Golden Cheese Steak Tortellini Casserole is exactly what you need tonight. It brings the best Philly flavors to your dinner table. You will love how simple it is to make.

This dish is a lifesaver when you need a hearty meal fast. It combines tender steak with cheesy pasta in a rich sauce. Your family will be impressed by the flavor. It is the perfect way to end a long day.

WHY YOU’LL MAKE THIS GOLDEN CHEESE STEAK TORTELLINI CASSEROLE AGAIN

This recipe is the ultimate comfort food for cold winter nights. It feels like a fancy restaurant meal but takes minimal effort. You can have it on the table in just 45 minutes. It is reliable and satisfying every single time.

The combination of steak and provolone is a classic for a reason. Using refrigerated tortellini saves you so much time in the kitchen. It is a family-friendly dinner that even picky eaters will enjoy. You will find yourself reaching for this recipe every week.

HOW THIS COMES TOGETHER

The process is straightforward and very beginner-friendly. You start by searing the steak to lock in all the juices. Then you sauté the fresh vegetables in the same pan. The sauce builds quickly with broth and heavy cream. Everything gets tossed together before hitting the oven for a golden, bubbly finish.

WHAT YOU’LL NEED

Most of these items are simple pantry staples or easy to find. Use fresh peppers and onions for the best crunch and flavor.

• 20 oz refrigerated cheese tortellini
• 1 lb flank steak, thinly sliced across the grain
• 1 large green bell pepper, sliced
• 1 large yellow onion, sliced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 cup beef broth
• 1 cup heavy cream
• 8 oz provolone cheese, shredded
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

STEP-BY-STEP DIRECTIONS

1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Cook cheese tortellini according to package directions, draining 2 minutes early.
3. Heat olive oil in a large skillet over medium-high heat.
4. Sear steak strips until browned and set them aside.
5. In the same skillet, melt butter and sauté peppers and onions.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Whisk in beef broth and heavy cream, then bring to a simmer.
8. Season with salt and pepper before adding tortellini and steak.
9. Transfer the mixture to the baking dish and top with provolone.
10. Bake for 15-20 minutes until the cheese is golden and bubbly.
11. Let stand for 5 minutes before serving.

HOW TO SERVE IT

Serve this hot directly from the baking dish for a cozy vibe. It looks beautiful with the melted cheese pulling apart. Pair it with a simple side salad to cut the richness. A slice of crusty garlic bread is also a great choice. This is perfect for a casual hosting night with friends.

LEFTOVERS & STORAGE

Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. Reheat it in the oven to keep the cheese melty. You can also use the microwave for a quick work lunch. The flavors actually deepen after sitting for a day. I do not recommend freezing this due to the cream sauce.

MAKE IT EVEN BETTER (PRO TIPS)

• Do not skip the step of draining the pasta two minutes early.
• Avoid overcooking the steak during the initial sear to keep it tender.
• Use freshly shredded provolone cheese for the best melt and texture.
• Prep your peppers and onions ahead of time to save minutes at night.
• Add a pinch of red pepper flakes if you want a little heat.
• Slice the flank steak against the grain so it stays easy to bite.
• Let the casserole rest so the sauce thickens up perfectly before serving.

EASY WAYS TO CHANGE IT UP

• Try using sliced chicken breast instead of steak for a lighter version.
• Swap the green pepper for red pepper to add a touch of sweetness.
• Use pepper jack cheese if you want a spicy kick in your casserole.
• Add sliced mushrooms during the sauté step for more earthy winter flavors.

QUICK QUESTIONS

Can I use frozen tortellini?

Yes, you can use frozen tortellini for this recipe. Just make sure to boil them until they are almost tender. They will finish cooking perfectly while baking in the oven.

What is the best steak to use?

Flank steak or sirloin work best for this casserole. Both are lean and cook quickly over high heat. Just remember to slice them very thin for the best results.

I hope this hearty casserole becomes a new favorite in your home. It is the perfect way to stay warm and full this season. Happy cooking!

— Ethan

Golden Cheese Steak Tortellini Casserole

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories: 650

Ingredients Method

Ingredients

  

• 20 oz refrigerated cheese tortellini
• 1 lb flank steak, thinly sliced across the grain
• 1 large green bell pepper, sliced
• 1 large yellow onion, sliced
• 2 cloves garlic , minced
• 2 tbsp unsalted butter
• 1 cup beef broth
• 1 cup heavy cream
• 8 oz provolone cheese, shredded
• 1/2 tsp sal t
• 1/2 tsp black pepper
• 1 tbsp olive oil

Method

 

1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
2. Cook cheese tortellini according to package directions, draining 2 minutes before the suggested time to ensure they stay al dente.
3. Heat olive oil in a large skillet over medium-high heat; sear steak strips until browned and set aside.
4. In the same skillet, melt butter and sauté bell peppers and onions until softened, about 5-7 minutes.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Whisk in beef broth and heavy cream, bringing to a simmer; season with salt and pepper.
7. Stir the cooked tortellini and seared steak into the sauce mixture.
8. Transfer the mixture to the prepared baking dish and top evenly with shredded provolone cheese.
9. Bake for 15-20 minutes until the cheese is golden and bubbly.
10. Let stand for 5 minutes before serving.