Garlic Steak and Charred Pepper Tortellini Bake
Cajun-seared steak bites, cheese tortellini and blistered peppers baked in a smoked gouda garlic cream, finished with a golden cheese crust. A rich, filling dinner that feeds six from a modest amount of steak.
Ingredients
Steak
Peppers and Onions
Tortellini
Smoked Gouda Garlic Cream
Cheese Topping
Instructions
Prepare Your Workspace
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Heat the oven to 375°F and lightly butter a 9x13 baking dish. Bring a large pot of salted water to a boil. Slice the peppers and onion, mince all the garlic, shred the cheeses, and pat the steak pieces completely dry with paper towel. The sauce comes together quickly once it starts, so having everything measured and ready makes the whole process calmer.
Season and Sear the Steak
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Toss the steak in a mixing bowl with 1 tablespoon of the avocado oil and the Cajun seasoning until every piece is coated. Heat the remaining oil in a large skillet over medium-high until it shimmers, then add the steak in a single layer, working in two batches if the pan looks crowded. Leave it undisturbed for 2 minutes so a deep brown crust forms, then flip and cook 1 to 2 minutes more. Add the butter and 2 cloves of garlic, toss for 30 seconds until fragrant, then transfer everything to a plate and cover loosely with foil.
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Aim for 130°F to 135°F on an instant-read thermometer for medium rare. The steak returns to the oven only briefly at the end, so it will not cook much further. If you prefer to follow the USDA guidance of 145°F for beef, sear to around 140°F instead.
Char the Peppers and Onions
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Return the skillet to medium-high heat without cleaning it, as the browned bits left behind add a great deal of flavor. Add the peppers and onion along with the Cajun seasoning and salt, spread them into a single layer, and let them sit undisturbed for 2 minutes so they blister. Toss and continue cooking for another 4 to 5 minutes, until the edges are darkened in places and the onion has softened but still has some bite. Transfer them to the prepared baking dish.
Boil the Tortellini Briefly
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Add the tortellini to the boiling water and cook for 1 minute only. Reserve about 1/2 cup of the pasta water, then drain. Do not rinse it, as the starch on the surface helps the sauce cling. The tortellini will feel firm and underdone at this stage, which is exactly right, because it will finish cooking in the sauce and the oven.
Make the Garlic Cream Sauce
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Wipe out the skillet only if anything has scorched, then melt the butter over medium-low heat. Add the garlic and cook for about 45 seconds, until fragrant but not browned. Sprinkle in the flour and whisk constantly for 1 minute to cook away the raw taste, then slowly pour in the beef stock while whisking and scraping the base of the pan. Simmer gently for 3 to 4 minutes, until smooth and slightly reduced.
Melt in the Smoked Gouda
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Lower the heat and stir in the cream, Cajun seasoning, Worcestershire sauce and black pepper. Add the shredded gouda a handful at a time, stirring until each addition has melted before adding more, about 3 minutes in total. Keep the sauce below a simmer, as boiling can make cheese sauces turn grainy. The finished sauce should be glossy and thick enough to coat the back of a spoon, and a splash of the reserved pasta water will loosen it if it becomes too thick.
Assemble the Bake
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Remove the skillet from the heat and fold in the drained tortellini, stirring gently so the pieces stay intact. Pour the mixture over the peppers and onions in the baking dish, stir everything together, and spread it into an even layer. Scatter the mozzarella, pepper jack and parmesan evenly over the surface, then sprinkle the panko on top. The mixture will look quite loose and saucy at this point, which is normal, as the tortellini continues to absorb liquid in the oven.
Bake Until Golden
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Bake uncovered at 375°F for 18 to 20 minutes, until the cheese has melted into golden patches and the sauce bubbles gently around the edges. For a deeper color, place the dish under the broiler for 1 minute, watching it closely, as panko browns very quickly.
Add the Steak and Rest
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Scatter the seared steak bites and any juices from the plate evenly over the top of the bake, then return the dish to the oven for 3 to 4 minutes, just long enough to warm the beef through. Let the dish rest for 5 minutes so the sauce settles and thickens slightly, then sprinkle the parsley over the top before serving.
Note
Drying the steak thoroughly before seasoning is the single biggest factor in getting a good crust. Any surface moisture will cause the meat to steam rather than brown.
Grate the mozzarella and pepper jack yourself if possible. Pre-shredded cheese is coated with starch to prevent clumping, which can make it melt with a slightly grainy texture.
Adding the steak at the end rather than baking it with the pasta keeps it tender. Beef left in the oven for the full bake time will overcook and turn firm.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The sauce thickens considerably once chilled, so stir a splash of cream or milk into each portion before reheating in the microwave, or cover the dish with foil and warm at 325°F for 20 to 25 minutes.
To make ahead, assemble the pasta, peppers and sauce in the dish without the cheese topping, cool, cover tightly and refrigerate for up to 24 hours. Add the cheese and panko straight from the refrigerator, bake covered for 20 minutes and uncovered for 12 to 15 minutes more, then sear the steak fresh while the dish is in the oven.
Freezing is not recommended, as cream sauces separate when thawed and cooked tortellini becomes soft and grainy.
