Here’s a full, clear recipe for Cheesesteak Tortellini Casserole, a creamy, cheesy, and hearty dish that combines the flavors of a Philly cheesesteak with cheesy tortellini comfort food.
Cheesesteak Tortellini Casserole
Servings: 4–6
Ingredients:
- 1 package (9–12 oz) refrigerated cheese tortellini
- 1 lb (450 g) thinly sliced steak (ribeye, sirloin, or top round)
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup shredded provolone or mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream (or milk for a lighter version)
- 2 tbsp butter or olive oil
- Salt and pepper, to taste
- Optional: red pepper flakes, Worcestershire sauce, or sautéed mushrooms
Instructions:
- Cook the tortellini:
- Boil tortellini according to package directions. Drain and set aside.
- Cook steak and vegetables:
- Heat butter or oil in a large skillet over medium-high heat.
- Sauté onions and bell peppers for 3–4 minutes until softened.
- Add garlic and cook 30 seconds.
- Add the steak slices and cook until just browned. Season with salt, pepper, and optional Worcestershire sauce.
- Combine and create sauce:
- Lower heat and stir in heavy cream. Let simmer 2–3 minutes.
- Add cooked tortellini and half of the provolone/mozzarella cheese. Stir to coat evenly.
- Assemble casserole:
- Transfer the mixture to a greased baking dish. Top with remaining cheese and Parmesan.
- Bake:
- Bake at 350°F (175°C) for 15–20 minutes until bubbly and golden on top.
- Serve:
- Let rest 5 minutes, then serve hot.
Tips & Variations:
- Swap tortellini for penne, rigatoni, or other pasta if preferred.
- Add mushrooms, spinach, or other veggies for extra flavor and nutrition.
- For a faster version, skip baking and just simmer everything in a skillet until the cheese melts.
If you want, I can create a super-fast 10-minute skillet version that’s almost as creamy and cheesy without needing the oven.
