There's nothing quite like the combination of tender, savory beef, melty cheese, and perfectly cooked pasta. Cheesesteak Tortellini in Rich Provolone Sauce is the ultimate comfort food mashup, blending all the flavors of a classic cheesesteak with the creamy indulgence of cheesy tortellini. This dish is a guaranteed crowd-pleaser, perfect for busy weeknights or cozy weekends.
I first made this recipe as a fun twist on a cheesesteak, inspired by my family’s love of pasta and hearty, satisfying meals. The result? A rich, creamy, and flavor-packed dish that disappears from the table in no time. Let’s dive in and create your next favorite dinner!
Why You'll Love This Cheesesteak Tortellini in Rich Provolone Sauce
Get ready to savor every bite of this cheesy, meaty, pasta-filled delight. Cheesesteak Tortellini combines classic comfort food flavors with easy preparation and endless versatility.
First, it’s ridiculously simple to make. With just one skillet and a pot for the tortellini, cleanup is a breeze, making it perfect for those hectic nights when you need dinner fast.
Next, it’s packed with flavor. From the tender sautéed steak to the creamy provolone sauce and cheesy tortellini, every ingredient adds a layer of deliciousness that’s hard to resist.
This recipe is also wonderfully adaptable. You can customize the vegetables, swap out proteins, or even try a different cheese blend to suit your preferences or use what you have on hand.
Finally, it’s a family-friendly favorite. Kids love the cheesy, pasta-filled goodness, while adults appreciate the hearty, satisfying nature of the dish.
Ingredients Notes

The secret to the magic of Cheesesteak Tortellini lies in the careful balance of flavorful, high-quality ingredients. Each one plays a role in making this dish a winner.
Steak: Thinly sliced beef is the star of the show here. Ribeye is the traditional choice for cheesesteak, but sirloin or flank steak works wonderfully too. Be sure to slice it against the grain for maximum tenderness.
Tortellini: This dish calls for cheese tortellini, which complements the provolone sauce perfectly. Fresh or frozen tortellini both work—just adjust the cooking time accordingly.
Provolone Cheese: Provolone is key to creating a rich, creamy sauce with a slightly tangy flavor. If you’re unable to find provolone, mozzarella or a blend of mozzarella and Parmesan makes a good substitute.
Bell Peppers and Onions: These vegetables bring classic cheesesteak vibes to the dish. Slice them thinly and sauté them until tender and slightly caramelized for maximum flavor.
Cream and Beef Broth: The sauce base combines heavy cream and beef broth for a luscious consistency and depth of flavor. Opt for low-sodium broth to control the saltiness.
You’ll also need basics like olive oil, garlic, and butter to bring everything together. A large skillet is the only special equipment you’ll need to cook the steak, veggies, and sauce all in one pan.
How To Make This Cheesesteak Tortellini in Rich Provolone Sauce

Making this dish is a straightforward process that delivers incredible results. Here’s how to put it all together.
Start by cooking your cheese tortellini in a pot of boiling, salted water. Cook it just until al dente, as it will finish cooking in the sauce later. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add your thinly sliced steak in batches, searing until browned and just cooked through. Remove the steak and set it aside on a plate.
Using the same skillet, melt a bit of butter and sauté sliced onions and bell peppers until they’re tender and slightly caramelized. Stir in minced garlic and cook for another minute until fragrant.
Lower the heat and pour in the beef broth and heavy cream, scraping up any browned bits from the pan. Gradually stir in shredded provolone cheese until it melts into a smooth, creamy sauce.
Return the steak to the skillet, along with the cooked tortellini. Gently toss everything to coat it in the sauce. Let it simmer for a minute or two to meld the flavors and ensure the tortellini is heated through.
Serve immediately, garnished with fresh parsley for a pop of color and extra flavor.
Storage Options
Cheesesteak Tortellini is so good, you may not have any leftovers! If you do, here’s how to store them for maximum freshness.
Store cooled leftovers in an airtight container in the refrigerator for up to three days. Be sure to let the dish cool completely before sealing to prevent condensation.
For longer storage, you can freeze this dish. Transfer to a freezer-safe container and freeze for up to two months. Keep in mind that the sauce may separate slightly upon thawing, but it will come back together when reheated.
Reheat your tortellini gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce as needed. Stir frequently to prevent sticking.
Variations and Substitutions
This recipe is as versatile as it is delicious. Here are some ideas to make it your own:
- Swap out the steak for cooked chicken, ground beef, or even mushrooms for a vegetarian option.
- Use a different pasta shape, such as rigatoni or penne, if you don’t have tortellini on hand.
- Add a spicy kick by tossing in red pepper flakes or using pepper jack cheese instead of provolone.
- Load it up with extra veggies like mushrooms, spinach, or zucchini for added nutrients and flavor.
- Experiment with different cheeses, like Gruyère or white cheddar, for a unique twist on the sauce.
The possibilities are endless, so don’t be afraid to get creative! This Cheesesteak Tortellini in Rich Provolone Sauce is sure to become a go-to favorite, no matter how you customize it.
PrintCheesesteak Tortellini In Rich Provolone Sauce Recipe
Indulge in this Cheesesteak Tortellini recipe, featuring tender tortellini in a rich provolone sauce with sautéed steak and veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb steak (ribeye or sirloin), thinly sliced
- 12 oz cheese tortellini
- 1 cup provolone cheese, shredded
- 1 cup heavy cream
- 1 tbsp butter
- 1 medium onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tsp olive oil
- Salt and pepper, to taste
Instructions
- Cook Tortellini: Boil tortellini according to package instructions. Drain and set aside.
- Prepare Steak: Heat olive oil in a skillet over medium-high heat. Season steak with salt and pepper, then cook until browned. Remove and set aside.
- Sauté Veggies: In the same skillet, melt butter. Add onion, bell peppers, and garlic, sautéing until softened.
- Make Sauce: Add heavy cream to the skillet and bring to a simmer. Gradually whisk in provolone cheese until smooth. Season to taste.
- Combine: Return steak and tortellini to the skillet. Stir to coat in the provolone sauce. Cook for 2-3 minutes to heat through.
- Serve: Garnish with fresh parsley or extra cheese, if desired. Serve warm.
Notes
- Substitute steak with chicken or mushrooms for a twist.
- Use store-bought Alfredo sauce for a shortcut.
- Best served immediately to enjoy the creamy texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 4g
- Sodium: 720mg
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