Cheesesteak Tortellini In Creamy Provolone Sauce Recipe

There’s something magical about the smell of sizzling steak and onions mingling with bubbling cheese sauce. This Cheesesteak Tortellini in Creamy Provolone Sauce brings all the flavors of a classic Philly cheesesteak into one comforting, cheesy pasta dish.

The first time I whipped this up was on a cold Friday night, staring into my fridge and spotting a lonely bag of tortellini and leftover steak. What started as an experiment quickly became a dinner-table hit – the kind of dish that has everyone scraping their plates and asking, “Is there more?”

This one-pan meal is a dream for busy nights – quick, hearty, and packed with flavor. Let's dive into why it deserves a spot in your regular dinner rotation.

Why You’ll Love This Cheesesteak Tortellini

This dish is more than just a mash-up of two comfort food icons. It’s a creamy, cheesy, flavor-packed meal that delivers on both nostalgia and novelty.

First off, it’s ridiculously easy. You can have everything prepped, cooked, and on the table in about 30 minutes. It’s a lifesaver for those weeknights when takeout is tempting, but you still want something homemade.

It’s also a one-pan wonder. Less mess, fewer dishes, and more time to relax after dinner. Everything from the steak to the sauce to the tortellini comes together in one skillet.

Budget-friendly? Absolutely. You don’t need premium cuts of beef or fancy cheeses – just simple, store-bought tortellini, deli provolone, and your favorite steak or ground beef will do the trick.

And finally, it’s endlessly customizable. Swap the steak for ground beef, mushrooms, or even shredded chicken. Use different cheeses, throw in peppers, or go spicy with a dash of hot sauce – the base recipe adapts to what you have and what you love.

With all these wins, it’s no surprise this dish makes frequent appearances on our weekly menu. Now let’s talk about what you’ll need to make it happen.

Ingredients Notes

This Cheesesteak Tortellini recipe is all about bold flavor and creamy comfort, using just a few well-chosen ingredients that really shine together.

Tortellini is the base of the dish. I recommend using refrigerated cheese tortellini for the best texture and flavor. It cooks quickly and adds a rich, cheesy bite that pairs beautifully with the savory beef and sauce. If you only have frozen tortellini, no worries – just add a few extra minutes to the cook time.

Steak is the star protein here. Thinly sliced ribeye is the traditional pick for a cheesesteak, and it works perfectly in this recipe. But don’t feel boxed in – I’ve also used sirloin, flank steak, and even shaved beef with great results. You can even use thin slices of leftover roast or seared ground beef if you’re in a pinch.

Onions and bell peppers add that classic cheesesteak aroma and sweetness. I like using yellow onions and green bell peppers for the best contrast, but red onions or sweet peppers work too. Make sure to sauté them until they’re soft and caramelized – they’re a big part of the flavor foundation.

Provolone cheese gives this dish its creamy, slightly smoky depth. Opt for deli-sliced provolone and chop it up so it melts evenly into the sauce. If you prefer something milder, mozzarella or Monterey Jack are good substitutes, but provolone keeps that authentic cheesesteak vibe alive.

For the sauce, a combination of heavy cream and beef broth creates a rich, savory base that perfectly binds the tortellini and meat together. The cream balances the saltiness of the cheese, while the broth adds umami depth.

As for equipment, all you need is a large skillet or sauté pan, a cutting board, and a pot to pre-cook your tortellini (if not using a one-pan method). Simple tools for a seriously satisfying meal.

How To Make This Cheesesteak Tortellini

Making this dish is easier than it sounds – just a few simple steps and a bit of stirring, and you’ll have a comforting, cheesy masterpiece ready to serve.

Start by bringing a large pot of salted water to a boil. Cook your cheese tortellini according to the package directions, then drain and set aside. While that’s going, slice your steak thinly across the grain – it helps if it’s slightly chilled, so pop it in the freezer for 15 minutes beforehand.

Next, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add your steak slices in a single layer and cook until browned, about 2 minutes per side. Remove the steak and set it aside – don’t overcook it; it’ll finish in the sauce later.

In the same pan, reduce the heat to medium and add your sliced onions and bell peppers. Sauté them until soft and golden, about 6–8 minutes. They’ll soak up all the beefy goodness left in the pan and form the base of your creamy sauce.

Pour in the beef broth, scraping the bottom of the pan to deglaze. Let it simmer for a few minutes, then add in the heavy cream. Stir well and let it bubble gently until the mixture thickens slightly – about 3–4 minutes. Now add the chopped provolone and stir until melted and smooth.

Return the steak and tortellini to the pan, tossing everything together in that dreamy, creamy sauce. Let it all heat through for another 2–3 minutes, then serve hot, garnished with fresh parsley or a little extra shredded cheese if you’re feeling indulgent.

Start to finish, this recipe takes about 30 minutes, and the payoff is pure comfort. Creamy, cheesy, savory, and oh-so-satisfying.

Storage Options

This dish stores surprisingly well, making it great for meal prep or leftovers. Let any extra tortellini cool completely before transferring it to an airtight container.

In the refrigerator, it will keep for up to 4 days. Reheat gently in the microwave or on the stove over low heat with a splash of milk or broth to loosen the sauce.

For longer storage, you can freeze the cooked tortellini in individual portions. Just note that cream sauces can change texture after freezing, so reheat it slowly and stir well. It’s still totally delicious.

Avoid storing it in metal containers, which can affect the flavor of the sauce. Opt for BPA-free plastic or glass containers with tight-fitting lids.

Variations and Substitutions

One of the best parts of this recipe is how easily it can be adapted to suit your tastes or pantry contents.

Try different proteins like ground beef, shredded rotisserie chicken, or even plant-based beef strips for a vegetarian version. Just make sure whatever you use gets a good sear before going into the sauce.

If you’re out of provolone, other cheeses like mozzarella, fontina, or even white cheddar can work beautifully. Each one brings a slightly different flavor profile, so don’t be afraid to experiment.

Add some heat with jalapeños or crushed red pepper flakes, or stir in a spoonful of horseradish or Dijon mustard for a zesty kick that contrasts nicely with the creamy base.

Want more veggies? Toss in mushrooms, spinach, or even roasted red peppers for extra color and nutrition.

And for a fun twist, serve the whole thing in a bread bowl for a true Philly-meets-pasta experience. It’s indulgent, sure, but absolutely worth it for a special occasion.

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