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Golden Cheese Steak Tortellini Casserole The Ultimate Comfort Food Mashup

Golden Cheese Steak Tortellini Casserole The Ultimate Comfort Food Mashup - Featured Image
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Learn how to make delicious Golden Cheese Steak Tortellini Casserole. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound fresh cheese tortellini (or frozen, thawed)
  • 12 ounces thinly sliced ribeye or sirloin steak, cut into bite-sized strips
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup sliced mushrooms (optional, but adds a lovely earthiness)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Substitution suggestions: If you prefer, swap heavy cream for whole milk mixed with a tablespoon of butter for a lighter touch. Use ground beef or chicken strips instead of steak for a different take. For dairy-free options, try vegan cheese and coconut cream.

Instructions

  1. Preheat your oven to 375°F. This gives you the perfect temperature to meld flavors without drying out the cheese or pasta.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak strips, seasoning them with salt, pepper, and smoked paprika. Sear until browned but still tender, about 3-4 minutes. Remember, like Mama Lu taught me, don’t crowd the pan — let the steak get that beautiful caramelization.
  3. Remove the steak and set it aside. In the same skillet, add the remaining tablespoon of olive oil. Toss in the onions and sauté until translucent, about 5 minutes. Add garlic and mushrooms, cooking until mushrooms release their juices and soften, another 3-4 minutes.
  4. While the veggies cook, bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually 3-5 minutes for fresh. Drain and set aside.
  5. In a mixing bowl, whisk together the heavy cream, sour cream, Parmesan, thyme, and a pinch of salt and pepper. This creamy mixture is the heart of your casserole, much like the gravy Mama Lu would stir slowly on Sunday afternoons.
  6. Combine the cooked steak, sautéed veggies, and drained tortellini gently in a large bowl. Pour the cream mixture over and toss carefully to coat everything evenly.
  7. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar and mozzarella evenly on top, creating that golden, bubbly crust we all crave.
  8. Bake uncovered for 20-25 minutes until the cheese is melted, golden, and bubbling around the edges. Keep an eye on it — no one likes a burnt casserole, but a little crispiness on top is pure magic.
  9. Let the casserole rest for 5 minutes before serving. This pause helps the layers settle and flavors mingle, just like Mama Lu’s advice to “let it sit a spell.”
  10. Garnish with chopped fresh parsley for a bright, fresh touch.

Find it online: https://claracooking.com/golden-cheese-steak-tortellini-casserole/