If you’ve ever craved the flavors of a classic Philly cheesesteak but dreamed of a creamy, cheesy pasta twist, then this Cheesesteak Tortellini in Rich Provolone Sauce is calling your name. Imagine pillowy cheese tortellini tossed with tender seared beef, sweet peppers, and a luscious, melty provolone sauce — it’s comforting, quick, and downright irresistible. Busy weeknight or special weekend, this dish will have everyone at your table grinning from bite one!

Cheesesteak Tortellini in Rich Provolone Sauce Recipe - Recipe Image

Ingredients You’ll Need

For Cheesesteak Tortellini in Rich Provolone Sauce, every ingredient plays its part to create that unforgettable balance of tender beef, silky sauce, and pops of fresh veggies. Even the simplest pantry items shine here, so don’t skimp on the good stuff!

Cheese Tortellini: Refrigerated cheese tortellini cook up fast and bring dreamy creaminess with every bite.
Olive Oil: A splash is all it takes to sear the beef just right and get those flavors going.
Thinly Sliced Beef: Ribeye or sirloin delivers melt-in-your-mouth bites reminiscent of true cheesesteak.
Onion: Thin, sweet slices add depth and subtle sweetness, the perfect base for savory pasta.
Green Bell Pepper: Adds a signature cheesesteak flavor and a pop of color.
Garlic: Just a couple of cloves transform the sauce into something extra special.
Butter: Makes the roux smooth and adds richness to the provolone sauce.
All-Purpose Flour: A spoonful helps thicken the sauce to absolute perfection.
Whole Milk: Provides creamy body for the sauce — low fat just won’t cut it here!
Heavy Cream: Dials up the lusciousness for an unforgettable silky sauce.
Shredded Provolone Cheese: The star cheese — melts beautifully and gives authentic cheesesteak flavor.
Salt and Black Pepper: A pinch of each balances flavors and wakes up the cheesy sauce.
Fresh Parsley (optional): A sprinkle before serving keeps things extra fresh and colorful.

How to Make Cheesesteak Tortellini in Rich Provolone Sauce

Step 1: Cook the Tortellini

Start by getting a big pot of salted water bubbling. Cook your tortellini according to the package instructions — usually just a few minutes — until they float to the top, then drain and set aside. Give them a gentle toss with a splash of olive oil to keep them from sticking while you prep the rest.

Step 2: Sear the Beef

Heat olive oil in a large skillet over medium-high. Add those beautiful slices of beef and let them sizzle for 2 to 3 minutes, just until browned and barely cooked through. Scoop the beef out to a plate to keep it tender while you finish the veggies and sauce.

Step 3: Sauté Onions and Peppers

In the same skillet, add your thinly sliced onions and green bell pepper. Sauté for about 4 to 5 minutes, letting them soften and get lightly caramelized around the edges. Stir in the garlic for the last 30 seconds — you’ll know by the unforgettable aroma that it’s ready for the next stage!

Step 4: Build the Rich Provolone Sauce

Push the veggies aside in the pan, then melt the butter in the empty space. Sprinkle in the flour, stirring constantly for about a minute while it cooks into a pale, golden roux. Gradually whisk in the milk and cream, scraping up any tasty browned bits, and continue stirring until the sauce thickens to a dreamy consistency, about 3–4 minutes.

Step 5: Finish and Combine

Reduce the heat to low and slowly stir in the shredded provolone cheese, letting it melt into silkiness. Season with salt and black pepper, then fold the cooked tortellini and beef right into the sauce, tossing well so every bite is coated in that glossy, melty magic. Heat everything gently until warmed through. Top with fresh parsley and serve Cheesesteak Tortellini in Rich Provolone Sauce piping hot!

How to Serve Cheesesteak Tortellini in Rich Provolone Sauce

Garnishes

Freshly chopped parsley brings a pop of color and a hint of herbal brightness to this indulgent pasta. If you want even more flair, add a sprinkle of extra provolone or even a pinch of red pepper flakes for gentle heat.

Side Dishes

This dish is rich and filling on its own, but it’s fantastic alongside a simple green salad with a zippy vinaigrette to balance out the creaminess. Garlic bread or a warm baguette is also perfect for soaking up every drop of that amazing provolone sauce.

Creative Ways to Present

Serve Cheesesteak Tortellini in Rich Provolone Sauce straight from the skillet for a rustic, inviting vibe, or dish it into individual ramekins for a dinner party feel. Top with extra cheese and pop under the broiler for a bubbly, golden crust, or serve family-style with big spoons and let everyone dig in!

Make Ahead and Storage

Storing Leftovers

Store any leftover Cheesesteak Tortellini in Rich Provolone Sauce in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making this a meal you can happily revisit the next day.

Freezing

While this creamy pasta is best fresh, you can freeze it in a pinch. Portion cooled leftovers into freezer-safe containers and freeze for up to 1 month. Be aware that the sauce may separate slightly when thawed, but a gentle stir while reheating can help it come back together.

Reheating

Warm leftovers gently on the stovetop over low heat or in the microwave using short bursts, stirring often. If the sauce seems too thick, add a splash of milk to loosen it back up to its original creamy state.

FAQs

Can I use a different type Main Course

Absolutely! While provolone gives Cheesesteak Tortellini in Rich Provolone Sauce its classic flavor, you can try shredded mozzarella or fontina for a different melty vibe, or even add a little sharp cheddar for tang.

Can I substitute ground beef for the sliced steak?

Yes, ground beef is a great budget-friendly swap and tastes fantastic in this recipe. Just brown it well, drain any excess fat, and proceed with the rest of the steps as written.

Is there a way to make this vegetarian?

Definitely! Skip the steak and boost the veggies instead. Mushrooms, sautéed eggplant, or additional peppers all make delicious protein-packed alternatives for a vegetarian Cheesesteak Tortellini in Rich Provolone Sauce.

Can I prep anything ahead of time?

You bet. Slice all your onion, peppers, and steak a day in advance, then store them tightly wrapped in the fridge. When dinner time rolls around, this advance work makes the entire recipe even quicker to pull together.

How do I avoid gummy pasta after reheating?

To keep your tortellini from getting gummy, reheat with a splash of milk or cream and stir frequently over gentle heat. Avoid microwaving for long periods, as this can dry out or overcook the pasta.

Final Thoughts

Whether you’re searching for something new to wow the family, or just want to treat yourself after a long day, Cheesesteak Tortellini in Rich Provolone Sauce is the comforting, cheesy crowd-pleaser you need. Don’t be surprised if it becomes a regular request in your household — once you try it, you’ll be hooked!

Cheesesteak Tortellini in Rich Provolone Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 19 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and savory flavors of this Cheesesteak Tortellini in a luscious Provolone sauce. Tender cheese-filled tortellini, thinly sliced beef, and a creamy provolone sauce come together in this comforting and satisfying dish.

Ingredients

Scale

For the Tortellini:

20 oz refrigerated cheese tortellini
1 tablespoon olive oil

For the Cheesesteak:

1 pound thinly sliced beef (like ribeye or sirloin)
1 small onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
1 cup shredded provolone cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh parsley for garnish (optional)

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Instructions

Cook the Tortellini: Prepare tortellini according to package directions, drain, and set aside.
Sear the Beef: In a skillet, brown the beef slices, then set aside.
Sauté Vegetables: In the same skillet, cook onion, bell pepper, and garlic until softened.
Make the Sauce: Create a roux with butter and flour, then gradually whisk in milk and cream until thickened.
Add Cheese and Combine: Stir in provolone until melted, then add tortellini and beef back into the skillet.
Finish and Serve: Heat through, garnish with parsley, and serve hot.