There's nothing quite like the savory delight of Cheesesteak Tortellini in Rich Provolone Sauce filling your kitchen with its mouthwatering aroma. This dish combines the tender, cheesy goodness of tortellini with the bold, meaty flavors of a classic cheesesteak, all wrapped in a luscious provolone sauce that takes it to the next level.

I first created this recipe on a whim when craving the comforting flavors of a Philly cheesesteak but wanting something a little more indulgent. The result was a creamy, cheesy pasta dish that quickly became a family favorite, perfect for weeknights or casual get-togethers. Let’s dive into why this recipe is one you’ll keep coming back to.
Why You'll Love This Cheesesteak Tortellini In Rich Provolone Sauce
Get ready to add a showstopper to your dinner rotation. Cheesesteak Tortellini is the ultimate fusion dish that brings together comfort food favorites in one skillet.
First, this recipe is incredibly easy to make, coming together in under 30 minutes. With simple steps and minimal prep, it’s a lifesaver on busy nights when you want something hearty but don’t want to spend hours in the kitchen.
It’s also packed with flavor, thanks to tender strips of seasoned steak, sautéed peppers, and onions, and a creamy provolone sauce that clings perfectly to the pillowy tortellini.
The crowd-pleasing appeal of this dish is unmatched. Whether you’re serving a hungry family or hosting friends, this recipe is guaranteed to have everyone asking for seconds.
Lastly, the dish is versatile and customizable. You can swap out ingredients or add your own twist to make it uniquely yours. From different types of tortellini to variations in the protein, the possibilities are endless.
Ingredients Notes

The magic of Cheesesteak Tortellini lies in its carefully chosen, simple ingredients that deliver bold flavor and a creamy, satisfying texture.
The tortellini serves as the base of the dish. Cheese-filled tortellini is ideal, but you can experiment with spinach or mushroom-filled varieties for a different flavor profile.
For the steak, I recommend using ribeye or sirloin, sliced thinly for quick and even cooking. Marinate the steak with a little garlic powder, salt, and pepper to enhance its flavor.
The vegetables—green bell peppers, onions, and optional mushrooms—are sautéed to perfection, adding a hint of sweetness and crunch that complements the richness of the sauce.
The star of the show is the provolone sauce, made with shredded provolone cheese, heavy cream, and a touch of beef broth. This combination creates a silky, flavorful sauce that brings the entire dish together.
You’ll also need pantry staples like butter, olive oil, and minced garlic to round out the flavors. If you don’t already own a heavy skillet or cast iron pan, this recipe is the perfect excuse to invest in one!
How To Make This Cheesesteak Tortellini In Rich Provolone Sauce

Crafting this indulgent Cheesesteak Tortellini is as simple as it is satisfying. Here’s how to do it step by step.
Start by cooking the tortellini according to the package instructions. Drain it, toss it with a little olive oil to prevent sticking, and set it aside.
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Sear the steak slices in batches, cooking for 1-2 minutes per side until just browned. Remove the steak from the pan and set it aside, leaving the flavorful drippings in the skillet.
Add butter to the same pan and sauté the peppers, onions, and garlic until softened and slightly caramelized. This step creates a rich base of flavor for the sauce.
Pour in the heavy cream and beef broth, stirring to combine. Gradually whisk in the shredded provolone cheese, letting it melt into a smooth, velvety sauce. Season with salt and pepper to taste.
Return the cooked steak and tortellini to the skillet, tossing everything to coat in the luscious sauce. Let it simmer for a few minutes until the flavors meld together and the tortellini is warmed through.
Serve the Cheesesteak Tortellini hot, garnished with a sprinkle of fresh parsley or grated Parmesan for an extra touch of indulgence.
Storage Options
Cheesesteak Tortellini stores beautifully, making it perfect for meal prep or leftovers.
For the best results, transfer leftovers to an airtight container and refrigerate for up to 3 days. The sauce will thicken slightly as it cools but will loosen up when reheated.
To reheat, add a splash of cream or broth to the pan and warm the tortellini gently over low heat. Avoid high heat, as it can cause the cheese sauce to separate.
If you want to freeze this dish, let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Variations and Substitutions
This recipe is incredibly flexible, allowing you to tailor it to your taste or dietary preferences.
- Swap the steak for cooked chicken, shrimp, or even ground beef for a twist on the classic flavors.
- Add some spice by tossing in red pepper flakes or a dash of hot sauce to the sauce.
- Experiment with different types of cheese. Mozzarella or white cheddar can be used alongside provolone for a deeper flavor.
- For a vegetarian option, skip the steak and load up on sautéed vegetables like zucchini, mushrooms, and spinach.
- Use gluten-free tortellini or pasta to accommodate dietary restrictions.
Feel free to get creative and make this dish your own. With such a forgiving recipe, there’s no wrong way to enjoy it!
PrintCheesesteak Tortellini In Rich Provolone Sauce Recipe
This Cheesesteak Tortellini in Rich Provolone Sauce recipe combines tender pasta, savory steak, caramelized vegetables, and a creamy provolone sauce for the ultimate comfort food experience.
- 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 beef steak, thinly sliced
- 12 oz cheese tortellini
- 1 cup provolone cheese, shredded
- 1 cup heavy cream
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Cook tortellini according to package instructions; drain and set aside.
- In a skillet, heat olive oil and butter over medium heat.
- Sauté onions, peppers, and garlic until softened.
- Add steak slices and cook until browned; season with salt, pepper, and Worcestershire sauce.
- In a saucepan, heat heavy cream and shredded provolone cheese, stirring until a smooth sauce forms.
- Combine cooked tortellini, steak mixture, and provolone sauce in the skillet.
- Stir to coat evenly, then simmer for 2-3 minutes.
- Serve hot and garnish with fresh parsley, if desired.
Notes
- For added flavor, use ribeye or sirloin steak.
- Swap provolone for mozzarella if preferred.
- Serve with a fresh side salad or garlic bread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 4g
- Sodium: 520mg
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