Name: Cheesesteak Tortellini in Rich Provolone Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 20 oz cheese tortellini (fresh or frozen); 1 lb thinly sliced steak (ribeye, sirloin, or flank), cut into strips; 2 tbsp olive oil or butter, divided; 1 bell pepper, sliced; 1 medium onion, sliced; 2 cloves garlic, minced; 1 1/2 cups shredded provolone cheese; 1 cup heavy cream; 1/4 cup beef broth (optional, for depth of flavor); Salt and black pepper, to taste; 1/4 cup grated parmesan cheese (optional); 2 tbsp fresh parsley, chopped (optional, for garnish)

Cheesesteak tortellini in rich provolone sauce is a hearty, indulgent dish that takes all the flavors of a classic Philly cheesesteak and transforms them into a creamy, cheesy pasta meal. Tender cheese-stuffed tortellini are tossed with savory steak strips, sautéed peppers and onions, and coated in a silky provolone cheese sauce that clings to every bite.

Cheesesteak Tortellini in Rich Provolone Sauce

Why You’ll Love This Recipe

I love how this recipe fuses two comfort food favorites—cheesesteak and cheesy pasta—into one incredible dish. It’s rich, satisfying, and packed with flavor. The steak is tender, the veggies add just the right texture, and the provolone sauce ties everything together with creamy, melty goodness. Plus, it’s easy to make in under an hour and feels fancy enough to serve to guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cheese tortellini (fresh or frozen)
Thinly sliced steak (like ribeye or sirloin)
Olive oil or butter
Bell pepper (sliced)
Onion (sliced)
Garlic (minced)
Provolone cheese (shredded or chopped)
Heavy cream
Beef broth (optional, for depth of flavor)
Salt and pepper
Parmesan cheese (optional, for extra richness)
Fresh parsley (optional, for garnish)

Directions

I cook the tortellini according to the package instructions, then drain and set aside.
In a large skillet, I heat olive oil over medium-high heat and sear the steak slices until browned and cooked to my liking, then remove them from the pan.
In the same skillet, I add a bit more oil and sauté the onions and bell peppers until tender, then stir in the garlic and cook for another 30 seconds.
I lower the heat and pour in the heavy cream and a splash of beef broth (if using), then slowly stir in the provolone cheese until melted and smooth.
I season the sauce with salt and pepper to taste and stir in a little parmesan if I want extra richness.
I return the steak and cooked tortellini to the skillet, tossing everything gently to coat in the sauce.
I let it all simmer for another 2–3 minutes until heated through, then garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4 people. Prep time takes about 15 minutes, and total cook time is around 25–30 minutes.

Variations

I sometimes use chicken instead of steak for a lighter version, or swap in mushrooms for a meatless option. When I want a spicier kick, I add a pinch of crushed red pepper or use pepper jack cheese. If I can’t find provolone, I use mozzarella or fontina for a similar melt.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce. It’s not ideal for freezing due to the dairy content, but it reheats nicely from the fridge.

FAQs

Can I use frozen tortellini?

Yes, I use frozen tortellini all the time. I just cook it according to package directions and add it to the sauce as usual.

What’s the best cut of steak for this recipe?

I like ribeye for richness, but sirloin or even flank steak works well too—just slice it thin against the grain.

Can I make the provolone sauce ahead?

Yes, I make the sauce in advance and store it in the fridge. When ready to use, I reheat it slowly and whisk to bring it back to a smooth consistency.

How do I keep the cheese sauce from separating?

I stir the cheese in slowly over low heat and avoid boiling the sauce once the cheese is added. Gentle heat keeps it creamy.

What sides go well with this dish?

I usually serve it with a crisp green salad or garlic bread to balance the richness of the pasta and sauce.

Conclusion

Cheesesteak tortellini in rich provolone sauce is a bold and comforting pasta dish that brings something special to the table. It’s creamy, cheesy, and packed with that unmistakable cheesesteak flavor—all wrapped up in a hearty bowl of pasta that I can’t get enough of. It’s a satisfying meal I love making again and again.