There’s something magical about the combination of tender tortellini and savory cheesesteak flavors. This Cheesesteak Tortellini in Rich Provolone Sauce takes everything you love about a classic cheesesteak sandwich—melty cheese, juicy steak, and sautéed veggies—and transforms it into a hearty, creamy pasta dish that’s perfect for any occasion.

I first created this recipe on a whim when I was craving something indulgent but didn’t want to order takeout. One bite, and I knew I had stumbled upon something special. Now, it’s a go-to comfort meal in our household, perfect for chilly nights or when we’re in need of a little culinary pick-me-up.
Why You’ll Love This Cheesesteak Tortellini
Get ready to experience your favorite comfort food flavors in an entirely new way. This Cheesesteak Tortellini is bound to become your next family favorite for several reasons:
First off, it’s quick and easy! With just 30 minutes from start to finish, this recipe is perfect for busy weeknights. You’ll be enjoying rich, cheesy, steak-filled pasta goodness in no time.
The flavor combination is truly irresistible. From the savory seared steak to the creamy provolone sauce and tender cheese-stuffed tortellini, every bite is a perfect harmony of textures and tastes.
It’s incredibly versatile. Whether you’re using leftover steak, swapping proteins, or adding extra veggies, this dish adapts beautifully to your preferences or what’s in your fridge.
And let’s not forget how indulgent it feels! While it’s easy to make, it tastes like a restaurant-quality dish, making it perfect for impressing dinner guests without the stress.
Ingredients Notes

The magic of this Cheesesteak Tortellini lies in its balance of simple, yet flavorful ingredients. Here’s a closer look at the stars of the show:
- Cheese Tortellini: These tender, pasta pillows are the perfect base for the dish. Opt for fresh or refrigerated tortellini for the best texture, though frozen works in a pinch.
- Ribeye Steak: Ribeye is rich and flavorful, making it ideal for this recipe. If you’re looking for alternatives, flank steak or even thinly sliced roast beef can work just as well.
- Provolone Cheese: The sauce’s star ingredient, provolone, provides a creamy, tangy flavor that perfectly complements the steak. Shred it fresh for the best melt.
- Bell Peppers and Onions: These classic cheesesteak veggies add sweetness and crunch. I recommend a mix of red and green bell peppers for a pop of color.
- Heavy Cream: This forms the luscious base of the sauce. For a lighter version, half-and-half can be used, but the sauce won’t be quite as thick.
Special equipment needed? Not at all! A large skillet and a pot for boiling tortellini are all you’ll need.
How to Make Cheesesteak Tortellini in Rich Provolone Sauce

Making this recipe is simpler than you might think. Let’s break it down step by step:
1. Prepare Your Ingredients
Start by slicing your ribeye steak into thin strips and seasoning it generously with salt and pepper. Dice the onions and slice the bell peppers into thin strips to mimic the classic cheesesteak look.
2. Cook the Steak
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, sear the steak strips for 2-3 minutes per side until browned but still tender. Remove the steak from the skillet and set aside.
3. Sauté the Veggies
In the same skillet, add another drizzle of oil and toss in the onions and bell peppers. Sauté for 5-7 minutes until softened and slightly caramelized. Stir occasionally to prevent sticking.
4. Make the Provolone Sauce
Reduce the heat to medium and pour in heavy cream, deglazing the pan as you stir. Gradually add the shredded provolone cheese, whisking until it melts into a silky, rich sauce. If the sauce is too thick, a splash of milk or chicken broth will thin it out perfectly.
5. Cook the Tortellini
While the sauce is simmering, cook the cheese tortellini according to the package instructions. Drain and add directly to the skillet with the sauce.
6. Combine and Serve
Return the cooked steak to the skillet, tossing everything to coat in the creamy provolone sauce. Adjust the seasoning with salt and pepper to taste. Serve hot and garnish with a sprinkle of parsley for a fresh finish.
Storage Options
If you have leftovers (though it’s rare with this dish!), here’s how to store them:
- Refrigerate: Transfer leftovers to an airtight container and store in the fridge for up to 3 days.
- Freeze: While the tortellini’s texture may change slightly upon reheating, this dish freezes well. Store in a freezer-safe container for up to 2 months.
- Reheat: Warm leftovers gently on the stovetop over low heat, adding a splash of milk or cream to bring the sauce back to life.
Variations and Substitutions
One of the best things about this recipe is how flexible it is. Here are some ideas to make it your own:
- Switch up the protein: Try chicken, shrimp, or even ground beef for a new spin on the classic flavor.
- Add mushrooms: For an earthy touch, sauté some sliced mushrooms along with the onions and peppers.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a kick of heat.
- Try different cheeses: If you’re out of provolone, mozzarella, Monterey Jack, or even smoked gouda would work well.
- Go low-carb: Skip the tortellini and serve the steak and veggies over zucchini noodles or cauliflower rice.
Experiment with what you have, and don’t be afraid to get creative!
This Cheesesteak Tortellini in Rich Provolone Sauce is the ultimate fusion of two comfort food classics. Whether you’re looking to impress guests or simply indulge in a little self-care dinner, this recipe has you covered. Give it a try, and don’t forget to let me know how it turns out!
PrintCheesesteak Tortellini In Rich Provolone Sauce Recipe
Cheesesteak Tortellini in Rich Provolone Sauce is the ultimate combination of tender tortellini, savory beef, sautéed peppers, onions, and a creamy provolone cheese sauce. This comforting dish is easy to make, full of cheesy goodness, and perfect for satisfying your cravings for a quick, hearty meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb cheese tortellini
- 1 lb thinly sliced beef (ribeye or sirloin, cooked and sliced)
- 1 cup provolone cheese, shredded
- 1 cup heavy cream
- ½ cup beef broth
- 1 small onion, diced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves, minced
- Salt and black pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Cook the cheese tortellini according to package instructions. Drain and set aside.
- Heat olive oil and butter in a large skillet over medium heat. Add the sliced beef and cook until browned. Remove and set aside.
- In the same skillet, sauté the onions, green bell peppers, and red bell peppers until soft. Add the minced garlic and cook for another minute.
- Add the beef broth and heavy cream to the skillet, stirring to combine. Bring to a simmer.
- Gradually stir in the shredded provolone cheese until melted and the sauce is smooth.
- Return the cooked beef to the skillet, then add the tortellini. Toss to coat everything in the creamy sauce.
- Season with salt and black pepper to taste. Garnish with fresh parsley if desired.
- Serve warm and enjoy!
Notes
- Substitute ribeye with ground beef or chicken for a twist.
- For extra spice, add red pepper flakes or hot sauce to the sauce.
- Use frozen tortellini for convenience or homemade tortellini for a special touch.
Nutrition
- Serving Size: 1 serving
- Calories: 620kcal
- Sugar: 5g
- Sodium: 800mg
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