There's something magical about combining the hearty flavors of a classic Philly cheesesteak with the comforting appeal of pasta. This Cheesesteak Tortellini in Rich Provolone Sauce is a creamy, cheesy masterpiece that will leave your family craving seconds. Imagine tender tortellini coated in a velvety provolone sauce, complemented by juicy slices of steak and perfectly sautéed vegetables.
This recipe came to life when I was searching for a way to marry two family favorites: pasta night and cheesesteak subs. The result? A new dinnertime star that’s as easy to make as it is irresistible. Let’s dive into the details so you can whip this up for your next meal.
Why You'll Love This Cheesesteak Tortellini in Rich Provolone Sauce
Get ready to fall head over heels for this indulgent twist on a weeknight dinner staple. It’s everything you love about a cheesesteak, made even better with cheesy pasta.
First, this recipe is a time-saver. In just about 30 minutes, you can serve a restaurant-worthy dish that’s perfect for busy evenings. The combination of tender tortellini and a rich, creamy sauce means you’re not sacrificing flavor for speed.
Not only is it quick, but it’s also incredibly versatile. You can swap out ingredients based on what’s in your fridge, making it a go-to recipe for clearing out leftovers or accommodating picky eaters.
Finally, the rich provolone sauce elevates this dish to a whole new level of comfort food. Its creamy texture and bold, cheesy flavor are perfectly balanced by the savory steak and tender vegetables.
With its irresistible combination of flavors and ease of preparation, this recipe is sure to earn a permanent spot in your dinner rotation.
Ingredients Notes

The secret to this dish lies in its simple yet flavorful ingredients. Each one plays an essential role in creating the ultimate fusion of cheesesteak and pasta.
Tortellini: Cheese-filled tortellini provides the perfect base for this dish. Their tender texture pairs beautifully with the creamy sauce. You can use refrigerated, frozen, or even dry tortellini.
Steak: Thinly sliced ribeye or sirloin is ideal for this recipe. If you prefer a more budget-friendly option, shaved beef works well too. Be sure to slice it thinly against the grain for maximum tenderness.
Provolone Cheese: The star of the sauce, shredded provolone melts into a luscious, tangy sauce that ties all the flavors together. For best results, use high-quality cheese.
Vegetables: Sautéed onions and bell peppers bring the classic cheesesteak flavors to life. A combination of red and green bell peppers adds both color and sweetness.
Beef Broth and Heavy Cream: These two ingredients form the base of the sauce, creating a luxurious consistency that clings to every bite.
For equipment, you’ll need a large skillet or sauté pan, a pot for boiling tortellini, and a whisk for making the sauce.
How to Make This Cheesesteak Tortellini in Rich Provolone Sauce

This delicious recipe comes together in a few simple steps, making it a breeze to prepare even on the busiest nights.
Start by cooking your tortellini according to the package instructions. Once cooked, drain and set aside, reserving a bit of pasta water to thin the sauce later if needed.
While the tortellini cooks, heat a large skillet over medium-high heat. Add a drizzle of olive oil and cook the thinly sliced steak in batches, seasoning with salt and pepper. Sear each piece for 1-2 minutes per side until browned. Remove the steak from the skillet and set aside.
In the same skillet, add a little more olive oil and sauté your sliced onions and bell peppers until soft and slightly caramelized. This step adds incredible depth of flavor to the dish.
Reduce the heat to medium and pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, allowing it to warm up but not boil. Gradually whisk in the shredded provolone, stirring constantly until the sauce is smooth and creamy.
Return the cooked steak to the skillet, along with the drained tortellini. Toss everything together until well-coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
Serve the Cheesesteak Tortellini immediately, garnished with freshly chopped parsley for a pop of color and freshness.
Storage Options
If you happen to have leftovers (though it’s unlikely!), this dish stores beautifully.
Transfer any cooled leftovers into an airtight container and refrigerate for up to three days. For longer storage, freeze individual portions in freezer-safe containers for up to two months.
When reheating, gently warm the dish in a skillet over low heat, adding a splash of cream or broth to bring the sauce back to life. Avoid overheating, as this can cause the cheese to separate.
Variations and Substitutions
One of the best things about this recipe is its flexibility. Here are a few ideas to customize it to your taste.
- Protein Swap: Not a fan of beef? Substitute thinly sliced chicken breast or ground turkey for a lighter option.
- Cheese Choices: While provolone is classic, you can mix it up with mozzarella, Monterey Jack, or even pepper jack for a spicy kick.
- Vegetables: Add mushrooms, spinach, or even roasted tomatoes to boost the nutritional value and flavor.
- Low-Carb Option: Swap the tortellini for zucchini noodles or cauliflower gnocchi for a keto-friendly version.
- Spicy Twist: Add a pinch of red pepper flakes or drizzle the finished dish with hot sauce for a fiery finish.
No matter how you customize it, this Cheesesteak Tortellini is sure to be a hit. Don’t be afraid to experiment and make it your own!
PrintCheesesteak Tortellini In Rich Provolone Sauce Recipe
Savor the ultimate fusion of comfort food with Cheesesteak Tortellini in Rich Provolone Sauce. This recipe combines tender tortellini, sautéed steak, peppers, and onions in a luscious provolone cheese sauce, making it a flavorful dinner perfect for the whole family.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb cheese tortellini
- 1 lb thinly sliced steak (ribeye or sirloin works best)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk recommended)
- 1 ½ cups shredded provolone cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add steak slices, season with salt and pepper, and cook until browned. Remove and set aside.
- In the same skillet, sauté bell peppers, onions, and garlic until tender. Remove and set aside with the steak.
- In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, then gradually add milk while whisking continuously.
- Cook the sauce until slightly thickened, then stir in shredded provolone cheese until smooth. Season with salt and pepper.
- Combine the cooked tortellini, steak, and veggies in the skillet. Pour the cheese sauce over and mix gently until evenly coated.
- Serve warm, garnished with fresh parsley if desired.
Notes
- Ribeye or sirloin steak is ideal for this recipe, but you can use ground beef for convenience.
- For a spicy twist, add red chili flakes or sliced jalapeños.
- Provolone cheese is the key to the rich sauce, but you can substitute with mozzarella or white cheddar in a pinch.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
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