Cheesesteak Tortellini in Rich Provolone Sauce Recipe

This cheesesteak tortellini in rich provolone sauce is the perfect fusion of comfort food and bold flavor. It combines cheesy tortellini, tender shaved steak, and sautéed peppers and onions, all coated in a creamy provolone cheese sauce that’s smooth, savory, and deeply satisfying. It’s a one-pan meal I love making when I want something hearty and indulgent without too much fuss.

Why You’ll Love This Recipe

I love this recipe because it brings the flavor of a Philly cheesesteak into a creamy, pasta-packed dish that feels cozy and filling. The provolone sauce is rich but not heavy, the steak adds great texture and protein, and the tortellini makes every bite comforting. It comes together in about 30 minutes, so it’s perfect for weeknights when I want something satisfying but don’t want to spend hours in the kitchen.

ingredients

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

• Refrigerated or frozen cheese tortellini

• Shaved steak or thinly sliced ribeye

• Olive oil

• Onion, sliced

• Green bell pepper, sliced

• Garlic, minced

• Butter

• All-purpose flour

• Milk

• Provolone cheese (shredded or chopped)

• Salt and black pepper

• Optional: red pepper flakes or mushrooms for extra flavor

directions

1. I cook the tortellini according to the package instructions, then drain and set it aside.

2. In a large skillet, I heat a little olive oil over medium-high heat and sauté the onions and bell peppers until softened, about 5 minutes.

3. I add the garlic and cook for another minute, then push the vegetables to the side of the skillet.

4. I add the shaved steak and cook until browned, seasoning with salt and pepper to taste.

5. Once the steak is cooked through, I remove everything from the pan and set it aside.

6. In the same skillet, I melt the butter and whisk in the flour to create a roux. I cook it for about 1 minute, then slowly whisk in the milk.

7. I stir continuously until the sauce thickens slightly, then add in the shredded provolone cheese.

8. I keep stirring until the cheese is fully melted and the sauce is smooth and creamy.

9. I return the steak, vegetables, and tortellini to the skillet and toss everything together until well coated in the sauce.

10. I let it simmer for a couple of minutes, then serve hot.

Servings and timing

This recipe serves about 4 people. It takes approximately 10 minutes to prep and 20 minutes to cook, making it a great 30-minute meal.

Variations

• I sometimes add sliced mushrooms along with the peppers and onions for an earthy touch.

• For extra heat, I sprinkle in crushed red pepper flakes or use spicy provolone.

• I use garlic herb cheese tortellini when I want more flavor in the pasta itself.

• Swapping the steak for ground beef or leftover roast beef works when I need to use what I have.

• I top it with a little shredded mozzarella and broil for a couple of minutes for a cheesy baked finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over low heat with a splash of milk to loosen the sauce, or microwave it in short intervals until hot. I don’t recommend freezing it, as the cream-based sauce can separate.

FAQs

Can I use frozen tortellini?

Yes, I use either fresh or frozen tortellini. I just make sure to cook it according to the package directions before adding it to the skillet.

What’s the best cut of beef for this dish?

Shaved ribeye is my favorite for its tenderness and flavor, but I also use pre-sliced steak strips or even leftover steak.

Can I make this ahead of time?

I prefer to make it fresh, but I’ve cooked the steak and veggies ahead to save time. I reheat them while making the sauce and toss everything together at the end.

Is provolone the only cheese I can use?

Provolone is classic for the cheesesteak flavor, but I’ve mixed in mozzarella or even a little parmesan for a twist. Any good melting cheese works.

How do I prevent the sauce from becoming grainy?

I melt the cheese slowly over low heat and make sure the milk isn’t too hot before adding the cheese. This keeps the sauce smooth and creamy.

Conclusion

Cheesesteak tortellini in rich provolone sauce is one of my favorite ways to turn simple ingredients into a restaurant-style dinner at home. It’s creamy, cheesy, full of bold flavor, and super satisfying. Whether I’m feeding the family or just treating myself, this dish always feels like a comfort food upgrade.