Cheesesteak Tortellini In Creamy Provolone Sauce Recipe

There's something magical about combining the savory richness of a classic Philly cheesesteak with the cozy comfort of cheesy pasta. This Cheesesteak Tortellini in Creamy Provolone Sauce brings together juicy steak, pillowy cheese tortellini, and a smooth, luscious provolone sauce that's pure indulgence in every bite.

this Recipe

I first whipped up this dish on a snowy evening, craving something hearty but a little different than our usual pasta night. What started as a spontaneous experiment has since become a beloved favorite—one that both kids and adults in our house devour with enthusiasm.

The sizzle of the steak, the melty provolone, and the tender tortellini make this dish a must-try. Let’s dive in!

Why You'll Love This Cheesesteak Tortellini in Creamy Provolone Sauce

If you're looking for a weeknight winner that's both comforting and a little indulgent, this recipe checks every box.

First off, it’s quick and easy. With just a bit of chopping and a single skillet, you can have this dinner ready in about 30 minutes—perfect for busy nights when time is short but hunger is high.

It’s also incredibly family-friendly. Kids love the cheesy tortellini and mild provolone sauce, while adults appreciate the flavorful steak and satisfying, creamy finish.

On the budget-friendly front, this recipe uses simple ingredients like frozen tortellini, deli-sliced provolone, and a single cut of beef. You don’t need fancy steakhouse cuts to get big flavor here.

And let’s not forget how versatile it is. You can swap the steak for chicken, toss in mushrooms or bell peppers, or even make it meatless. It’s a great way to use what you have on hand while still creating something special.

Whether you're cooking for two or feeding a crowd, this dish fits the bill. Now, let’s take a closer look at what you’ll need.

Ingredients Notes

What makes this recipe so crave-worthy is the thoughtful combination of ingredients. Each one plays its role in delivering bold, comforting flavor.

Tortellini is the star of the show when it comes to pasta. I recommend using refrigerated or frozen cheese tortellini—something that cooks quickly and holds up well to the creamy sauce. The cheesy filling adds another layer of richness that perfectly complements the sauce.

Steak gives this dish its cheesesteak character. You don’t need anything fancy—thinly sliced sirloin, flank, or even shaved beef from the grocery store works beautifully. Just be sure to sear it quickly to lock in the juices and develop a flavorful crust.

Provolone cheese is essential for capturing that authentic cheesesteak flavor. I use deli-sliced provolone and melt it directly into the sauce. It’s creamy, slightly tangy, and melts like a dream.

Cream and beef broth form the base of the sauce. The cream brings richness, while the beef broth adds depth and a savory backbone that ties everything together. The combination mimics the meaty, cheesy flavors of a real Philly cheesesteak.

A cast iron skillet or heavy-bottomed pan is ideal for this recipe. You want a pan that retains heat well for searing the meat and building the sauce. If you don't have one, any large skillet will do—just make sure it’s hot enough to get a good sear on your steak.

How To Make This Cheesesteak Tortellini in Creamy Provolone Sauce

Making this dish is surprisingly simple and yields restaurant-quality results. Here’s how it comes together step by step.

Start by bringing a large pot of salted water to a boil. Cook the tortellini according to package instructions, usually around 3-5 minutes. Drain and set aside, reserving about ½ cup of the pasta water in case you want to loosen the sauce later.

Meanwhile, heat your skillet over medium-high heat and add a tablespoon of oil. Once hot, add the thinly sliced steak in a single layer. Season with salt and pepper. Let it sear undisturbed for 2-3 minutes to get a good crust, then flip and cook another minute. Remove the steak and set aside.

In the same pan, reduce heat to medium and add a bit more oil if needed. Sauté diced onions until soft and golden, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.

Pour in the beef broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly, then stir in the heavy cream. Bring the mixture to a gentle simmer.

Add the provolone cheese in batches, stirring after each addition to help it melt smoothly. Once the sauce is velvety and cohesive, return the steak and cooked tortellini to the pan. Toss gently to coat everything evenly.

Let the dish simmer for another minute or two, just until everything is heated through and the sauce clings to the tortellini. If the sauce is too thick, add a splash of the reserved pasta water. Serve hot, with a sprinkle of fresh parsley or extra provolone if desired.

From start to finish, this dish takes about 30–35 minutes and delivers the kind of flavor you'd expect from your favorite comfort food spot.

Storage Options

If you find yourself with leftovers (which is rare in our house!), this dish stores beautifully.

Place cooled leftovers in an airtight container and refrigerate for up to 3 days. The tortellini may absorb some of the sauce, so you might want to add a splash of cream or broth when reheating.

For longer storage, you can freeze it for up to 2 months, though the texture of the tortellini may change slightly upon thawing. Reheat gently in a skillet or microwave, adding a bit of liquid to refresh the sauce.

To reheat, warm it over medium heat on the stove, stirring occasionally until heated through. If microwaving, cover loosely and heat in 1-minute bursts, stirring in between.

Variations and Substitutions

One of the best things about this Cheesesteak Tortellini is how customizable it is. Feel free to get creative based on your preferences or pantry.

Not a fan of beef? Swap in thinly sliced chicken breast or even rotisserie chicken for a faster option. The creamy provolone sauce pairs beautifully with poultry.

Want to sneak in some veggies? Add sautéed mushrooms, bell peppers, or spinach during the onion step. They add flavor, color, and a nutritional boost without changing the essence of the dish.

If you’re avoiding heavy cream, try using half-and-half or a mix of milk and a bit of cream cheese. The sauce will be slightly lighter but still satisfying.

For a different cheesy twist, mix in some mozzarella or fontina with the provolone. Just make sure the cheeses you choose melt smoothly.

Feeling spicy? Add a pinch of red pepper flakes or a few dashes of hot sauce to the sauce for a little kick. It’s a simple way to elevate the flavor.

No matter how you tweak it, this recipe is forgiving and full of flavor. Don’t be afraid to make it your own!

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