Ingredients

Method

1. 1

   Preheat your oven to 375°F (190°C). Season the bite-sized steak pieces with salt and pepper.

2. 2

   Heat the olive oil in a skillet over medium-high heat. Sear the steak for 2–3 minutes until it's browned. Remove the steak from the skillet and set it aside.

3. 3

   In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.

4. 4

   Whisk in the flour to create a roux, and cook for 1 minute while stirring constantly.

5. 5

   Gradually whisk in the milk and beef broth until the mixture is smooth.

6. 6

   Stir in the cheddar cheese, Dijon mustard, and paprika. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy.

7. 7

   While making the sauce, cook the tortellini according to the package directions, but be sure to slightly undercook it as it will continue to cook in the oven. Drain the tortellini well.

8. 8

   In a greased 9x13-inch baking dish, combine the cooked tortellini, the seared steak, and the golden cheese sauce. Stir everything together to coat evenly.

9. 9

   Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.

10. 10

    Bake uncovered for 20–25 minutes, or until the sauce is bubbly and the top is golden brown.

11. 11

    Let the casserole rest for a few minutes before garnishing with fresh parsley and serving.