Steak Bite Tortellini with Fontina & Roasted Mushroom Blend Casserole
Directions
- 1Preheat oven to 400°F (200°C).
- 2Toss sliced mushrooms with 1 tbsp olive oil, salt, pepper, and thyme.
- 3Roast mushrooms on a baking sheet for 15–20 minutes until golden and caramelized.
- 4Heat remaining olive oil in a skillet over medium-high heat.
- 5Sear steak bites until browned (they don’t need to cook through fully).
- 6Remove seared steak bites and set aside.
- 7Boil tortellini just until al dente (a minute less than package directions).
- 8Drain tortellini and set aside.
- 9In a saucepan, melt butter and whisk in flour to form a roux.
- 10Slowly whisk in milk until smooth and thickened.
- 11Stir in shredded Fontina cheese, garlic powder, and black pepper.
- 12In a greased 9x13 baking dish, combine tortellini, roasted mushrooms, and steak bites.
- 13Pour the Fontina sauce evenly over the ingredients.
- 14Toss gently to coat.
- 15Top with mozzarella (optional).
- 16Bake uncovered at 375°F (190°C) for 20–25 minutes, until golden and bubbly.
- 17Sprinkle with fresh parsley before serving warm.
Ingredients
- 1.5 lbs sirloin or ribeye steak, cut into bite-sized cubes
- 2 tbsp olive oil
- 16 oz cheese tortellini (fresh or refrigerated)
- 3 cups mixed mushrooms (cremini, shiitake, portobello), sliced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups whole milk (or half-and-half for richer sauce)
- 2 cups shredded Fontina cheese
- 1 cup shredded mozzarella (optional, for topping)
- 1 tsp garlic powder
- 0.5 tsp thyme
- 0.5 tsp black pepper
- to taste Salt
- Fresh parsley, for garnish
Equipment
ovenbaking sheetskilletsaucepan9x13 baking dish
Tips
- Extra Savory → Add caramelized onions or sun-dried tomatoes.
- Cheese Lovers → Mix in Gruyère or Havarti for depth of flavor.
- Crunchy Topping → Sprinkle with buttered breadcrumbs before baking.
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