Cheesesteak Tortellini in Rich Provolone Sauce

Cheesesteak Tortellini in Rich Provolone Sauce is a delicious twist on two classic comfort foods—Philly cheesesteaks and creamy pasta. It combines tender tortellini, savory steak slices, sautéed peppers and onions, and a silky provolone cheese sauce that pulls everything together. It’s rich, hearty, and incredibly satisfying, especially when I want something indulgent and flavorful.

Why You’ll Love This Recipe

I love this recipe because it’s a perfect mashup of bold flavors and creamy textures. The steak and veggies bring all the cheesesteak vibes, while the cheesy provolone sauce coats every bite of tortellini with comfort. It’s quick enough for a weeknight dinner but special enough to serve when I want to impress. Plus, it’s all made in one pan with minimal cleanup.

ingredients

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

cheese tortellini (fresh or refrigerated)
thinly sliced steak (like sirloin or shaved beef)
olive oil or butter
onion, sliced
bell peppers (any color), sliced
garlic, minced
beef broth
heavy cream
provolone cheese, shredded or chopped
Parmesan cheese (optional, for extra flavor)
salt and black pepper
optional: red pepper flakes, chopped parsley for garnish

directions

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

2. In a large skillet, I heat a little oil and quickly sear the steak slices until browned but still tender. I remove them from the pan and set aside.

3. In the same skillet, I sauté the onions and peppers until softened, about 5–6 minutes. I stir in the garlic and cook for another 30 seconds.

4. I pour in the beef broth and heavy cream, stirring to combine. I let it simmer for 2–3 minutes before adding the provolone and Parmesan cheese.

5. I stir until the sauce is smooth and creamy, then season with salt, pepper, and a pinch of red pepper flakes if I want a little heat.

6. I return the cooked steak and tortellini to the skillet, tossing everything together to coat in the cheesy sauce.

7. I let it cook for another minute or two until warmed through, then garnish with parsley and serve hot.

Servings and timing

This recipe makes 4–6 servings. Prep time is about 10 minutes, and cook time is 20 minutes—ready in 30 minutes total.

Variations

Sometimes I use mushrooms for an extra layer of umami, or swap the steak for ground beef or chicken if that’s what I have. I’ve also tried adding provolone slices instead of shredded cheese—they melt beautifully into the sauce. When I want a lighter version, I use half-and-half instead of heavy cream.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a splash of cream or broth to loosen the sauce. It also reheats well in the microwave in short intervals, stirring in between.

FAQs

Can I use frozen tortellini?

Yes, I cook it according to the package directions before adding it to the dish.

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

I like sirloin or shaved beef, but flank steak or ribeye works great too—anything that’s tender and quick to cook.

Can I use another cheese instead of provolone?

Yes, mozzarella or a blend of Italian cheeses works, but provolone gives it that classic cheesesteak flavor.

Can I make this ahead of time?

I’ve made it a few hours ahead and reheated it just before serving. It holds up well, especially if I add a splash of cream when warming it up.

Is this dish spicy?

Not unless I add red pepper flakes or a spicy cheese. I can keep it mild or kick it up depending on what I like.

Conclusion

Cheesesteak Tortellini in Rich Provolone Sauce is a comforting, flavorful dish that brings together everything I love about cheesesteaks and pasta in one creamy, delicious skillet. It’s quick, cheesy, and packed with savory goodness—perfect for a satisfying meal any night of the week. Whether I serve it for a casual dinner or a cozy weekend meal, this dish never sticks around for long.