Golden Cheese Steak Tortellini Casserole is a cozy, cheesy dinner that comes together fast. Tender slices of steak mingle with sweet peppers, onion, and pillowy cheese tortellini. A creamy mushroom sauce binds everything, and a golden cheddar top adds crunch and color. The casserole smells rich and savory as it bakes, with browned cheese and a meaty aroma that fills the kitchen. If you enjoy hearty comfort food, you might also like the breakfast-to-dinner twist of Blueberry Cream Cheese French Toast Casserole for a sweet contrast.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 40 minutes (sautéing + baking)
- Total Time: 55 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 600 kcal
- Protein: 36 g
- Carbohydrates: 32 g
- Fat: 38 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 630 mg
Why Make This Golden Cheese Steak Tortellini Casserole
This casserole is a weeknight winner. It combines quick-cook steak and store-bought tortellini for big flavor with little fuss. The creamy mushroom soup keeps the dish moist, while shredded cheddar forms a golden, bubbling crust. It’s filling, kid-friendly, and great for feeding a family or bringing to potlucks. The mix of textures—soft tortellini, tender steak, and crisped cheese—keeps every bite interesting.
How to Make Golden Cheese Steak Tortellini Casserole
This recipe uses simple steps: sauté the aromatics, brown the steak with peppers, stir everything with the sauce and tortellini, then bake until golden. Work steadily and keep ingredients warm so the final bake heats through evenly. Use a roomy skillet and a greased casserole to prevent sticking and help browning.
Ingredients:
- 12 ounces cheese tortellini
- 1 pound steak (sirloin or flank), thinly sliced
- 1 cup bell peppers (mixed colors), chopped
- 1 onion, chopped
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup beef broth
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with a little olive oil or nonstick spray. Rinse and chop the bell peppers and onion. Slice the steak thinly across the grain so it stays tender.
Step 2: Sautéing Aromatics
In a large skillet over medium heat, add a tablespoon of olive oil. Add the chopped onion and minced garlic. Sauté until the onion turns translucent and smells sweet, about 3–4 minutes. Stir often to avoid burning.
Step 3: Browning Steak and Peppers
Add another tablespoon of oil if needed. Increase heat to medium-high and add the sliced steak and chopped bell peppers. Cook until the steak is browned and the peppers soften, about 5–7 minutes. Season with salt and pepper to taste.
Step 4: Mixing Sauce and Filling
In a large bowl, combine the cream of mushroom soup and beef broth. Stir until smooth. Add the cooked steak, peppers, onions, and any pan juices to the bowl. Mix gently to combine.
Step 5: Adding Tortellini
Stir in the cheese tortellini until each piece is coated with the sauce and meat mixture. If tortellini is frozen, do not thaw; it will cook in the oven but may need an extra 5–7 minutes baking time.
Step 6: Assembling the Casserole
Pour the tortellini mixture into the greased casserole dish. Spread it evenly. Sprinkle the shredded cheddar cheese over the top in an even layer for a perfect golden finish.
Step 7: Baking Covered
Cover the casserole dish with foil and bake in the preheated oven for 25 minutes. This lets the filling heat through and the sauce meld.
Step 8: Baking Uncovered for Browning
Remove the foil and return the dish to the oven. Bake for an additional 10–15 minutes, or until the cheese is bubbly and golden brown. Watch closely to avoid burning the top.
Step 9: Cooling and Serving
Let the casserole cool slightly for 5 minutes before serving. This helps the sauce thicken a bit and makes serving neater. Scoop onto plates and enjoy warm.
How to Serve Golden Cheese Steak Tortellini Casserole
Serve with a crisp green salad or steamed vegetables to balance the richness. A squeeze of lemon on greens or quick-pickled red onions adds brightness. For a family dinner, offer hot sauce or chopped fresh parsley on the table. This dish pairs well with a light red wine or an iced tea for casual meals.
How to Store Golden Cheese Steak Tortellini Casserole
- Refrigerator: Cover and refrigerate leftovers within 2 hours. Use within 3–4 days.
- Freezer: Cool completely, then portion into airtight containers. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm single portions in the microwave for 2–3 minutes, stirring halfway. Reheat a large portion in a 350°F oven for 15–20 minutes covered, then uncover for 5 minutes to re-crisp the top.
Expert Tips for Perfect Golden Cheese Steak Tortellini Casserole
- Slice the steak thin and across the grain to keep it tender.
- Brown steak over medium-high heat for flavor but don’t overcook; it will finish in the oven.
- If tortellini is refrigerated fresh, it cooks quicker; frozen tortellini needs a few extra minutes.
- Drain excess pan juices if the skillet becomes very watery before mixing—too much liquid makes the casserole runny.
- Use sharp cheddar for a bold flavor, or mix cheddar with mozzarella for extra stretch.
- Let the casserole rest before serving so it sets and slices cleanly.
Delicious Variations
- Mushroom Lovers: Add sliced cremini mushrooms when sautéing the onion for deeper umami.
- Philly-Style: Swap bell peppers for thinly sliced green peppers and use provolone instead of cheddar.
- Spicy Kick: Stir in 1/2 teaspoon red pepper flakes or a splash of hot sauce to the sauce.
- Veggie Boost: Add frozen peas or chopped spinach for color and nutrition—stir them in before baking.
- Lighter Version: Use low-fat cream soup, lean flank steak, and reduce cheese to 1 cup; add extra herbs for flavor.
Frequently Asked Questions
Q: Can I use a different pasta instead of tortellini?
A: Yes. Use other filled pastas like ravioli, or short pastas such as penne or farfalle. If using plain pasta, cook it al dente first and reduce added broth slightly.
Q: Do I need to cook the steak fully before baking?
A: No. Sear the steak until browned on the outside. It will finish cooking in the oven. This keeps it tender.
Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if baking straight from the fridge.
Q: My casserole turned out watery. What went wrong?
A: Likely too much liquid from the pan or using frozen tortellini without extra baking time. Drain excess pan juices, and bake uncovered longer to evaporate moisture.
Q: How can I make this dish lower in sodium?
A: Use low-sodium beef broth and a low-sodium cream of mushroom soup. Reduce added salt and use a smaller amount of cheddar or a lower-sodium cheese.
Q: Can I substitute chicken for steak?
A: Yes. Use thinly sliced chicken breast or thigh. Sear until just cooked through and proceed with the recipe.
Conclusion
This Golden Cheese Steak Tortellini Casserole is an easy, satisfying meal that brings bold flavor with minimal fuss. It bakes into a creamy, cheesy dish with a crisp golden top and tender, savory filling. Try it for a weeknight dinner or a potluck—leftovers reheat well and taste even better the next day. For another comforting twist on cheesesteak flavors, check out this skillet version: Cheesesteak Tortellini – A Skillet Comfort Food Twist on a Classic. Enjoy cooking, and don’t be afraid to tweak the mix-ins to make it your own.
Print
Golden Cheese Steak Tortellini Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: None specified
Description
A cozy, cheesy casserole featuring tender steak, sweet peppers, onion, and cheese tortellini bound in a creamy mushroom sauce with a golden crunch.
Ingredients
- 12 ounces cheese tortellini
- 1 pound steak (sirloin or flank), thinly sliced
- 1 cup bell peppers (mixed colors), chopped
- 1 onion, chopped
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup beef broth
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- Add olive oil to a large skillet. Sauté onion and garlic over medium heat until translucent (3-4 minutes).
- Add steak and bell peppers to the skillet. Cook until steak is browned and peppers soften (5-7 minutes). Season with salt and pepper.
- In a large bowl, combine cream of mushroom soup and beef broth. Stir in steak mixture.
- Fold in cheese tortellini until coated with the sauce.
- Spread the tortellini mixture in the greased casserole dish and top with shredded cheddar cheese.
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
For best results, allow the casserole to rest before serving. You can customize with different cheeses or vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 630mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 0mg
