Creamy, juicy, and full of melty cheese — Cheesesteak Tortellini with Rich Provolone Sauce is the kind of comfort food that makes weeknights feel like a celebration. If you love classic Philly cheesesteak flavors but want something quicker and cozier, this recipe transforms familiar ingredients into a saucy, fork-twirling dinner everyone will ask for again. Fun fact: tortellini originally came from Emilia-Romagna, Italy, but they happily mingle with American cheesesteak flavors in this dish for a delicious cultural crossover. If you enjoyed other hearty pasta dinners on the blog, you might also like this cheesesteak tortellini recipe that inspired today’s twist. Simple, quick, and family-friendly, this recipe is perfect for busy cooks and comfort-food lovers alike — let’s get cooking!
What is Cheesesteak Tortellini with Rich Provolone Sauce?
What’s in a name? Cheesesteak Tortellini with Rich Provolone Sauce combines everything you love about a cheesesteak — thinly sliced beef, sautéed peppers and onions, and gooey cheese — with tender cheese-filled tortellini swimming in a creamy provolone sauce. Sounds like a happy accident, right? Who wouldn’t wonder: did someone drop tortellini into a Philly sandwich and call it dinner? Maybe, maybe not — but as the saying goes, “the way to a man’s heart is through his stomach.” Whether you laugh at the mash-up or jump straight to the plate, this dish is worth trying. Give it a go and tell me what you think!
Why You’ll Love This
First, the main highlight: the rich provolone sauce. It’s velvety, cheesy, and clings to every tortellini and tender steak piece, creating irresistible mouthfuls. Second, cost savings: making this at home uses simple, affordable ingredients — a little cheese and cream go a long way — and it stretches to feed a family without takeout prices. Third, flavor and toppings: sautéed onions and bell pepper add sweet, caramelized notes while a quick sprinkle of extra provolone or fresh parsley brightens each plate. If you enjoy saucy, satisfying meals like our steak bites with creamy rigatoni, you’ll find the same comfort here with a cheesesteak twist. Ready to make something cozy and delicious tonight? You should — it’s easy and dependable.
How to Make:
Quick Overview
This recipe is delightfully simple: sauté the veggies and steak, simmer a rich broth base, stir in cream and provolone until silky, then toss with cooked tortellini. The standout element is the creamy provolone sauce that binds everything together. Prep and active cooking take about 25–30 minutes total, making it a fast option for weeknights.
Ingredients
1 tablespoon olive oil, room temperature
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1 pound thinly sliced beef steak, thinly sliced across the grain for tenderness
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
2 cups beef broth, low-sodium preferred
1 cup heavy cream, cold from the fridge
1 cup provolone cheese, shredded finely for easy melting
1 package (9 oz) refrigerated tortellini, any cheese-filled variety
Directions
- Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Let the oil shimmer but not smoke. A wide skillet gives you room to brown the beef evenly.
- Add the thinly sliced onion and thinly sliced green bell pepper to the skillet. Sauté for 4 to 6 minutes, stirring occasionally, until softened and slightly caramelized. Reduce heat slightly if the onions start to brown too quickly.
- Push the vegetables to the side and add the 1 pound thinly sliced beef steak in a single layer if possible. Season with 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and black pepper to taste. Cook for about 3 to 4 minutes, stirring, until the beef is mostly browned and no longer pink.
- Pour in the 2 cups beef broth and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon — those bits add big flavor. Bring the mixture to a gentle simmer.
- Reduce heat to medium-low and let simmer uncovered for 10 minutes to concentrate the flavors and reduce the broth slightly. Stir occasionally.
- Stir in the 1 cup heavy cream and 1 cup shredded provolone cheese. Keep the heat low and stir constantly until the cheese is fully melted and the sauce is smooth and creamy. If the sauce seems too thin, simmer gently for a minute or two to thicken; if too thick, add a splash of broth.
- Meanwhile, cook the 1 package (9 oz) refrigerated tortellini according to package instructions in salted boiling water until al dente — usually 3 to 4 minutes for refrigerated pasta. Drain well.
- Add the drained tortellini to the skillet with the provolone sauce and beef mixture, stirring gently to coat every piece. Fold carefully so the tortellini keep their shape.
- Cook everything together for an additional 5 minutes over low heat to let flavors meld and the tortellini absorb a bit of the sauce. Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with additional shredded provolone or chopped parsley if desired for color and extra cheesy goodness.
What to Serve With
Serve this hearty dish with a crisp green salad dressed in a light vinaigrette to cut the richness. Garlic bread or crusty Italian bread is perfect for sopping up extra sauce. Roasted broccoli or a simple sautéed spinach with lemon adds a bright vegetable contrast. For drinks, a chilled crisp white wine like Pinot Grigio or a cold, amber beer pairs nicely. If you want a lighter option, sparkling water with a lemon wedge keeps the palate refreshed.
Top Tips for Perfecting
- Ingredient substitutions: Swap provolone for a mix of provolone and mozzarella if you prefer milder cheese, or use smoked provolone for deeper flavor. Low-fat cream will thin the sauce; if using it, reduce broth slightly.
- Timing adjustments: Sear beef quickly over higher heat for more caramelization, but don’t overcook or it will get tough. Thin slices are key for tenderness.
- Flavor enhancements: Add a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the sauce for more depth. A pinch of red pepper flakes gives a nice warming kick.
- Common mistakes to avoid: Don’t add cold cheese to high heat; shred it finely and keep heat low when melting to prevent oil separation. Avoid overcooking the tortellini — al dente is best so it holds up in the sauce.
- Make it ahead: Prepare the sauce and beef ahead, cool, and refrigerate. Reheat gently and toss with freshly cooked tortellini when ready to serve.
Storing and Reheating Tips
Refrigeration: Store leftover cheesesteak tortellini in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools.
Freezing: This dish is best frozen without the tortellini; freeze the beef and provolone sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, reheat gently, and toss with freshly cooked tortellini.
Reheating: Reheat leftovers on the stovetop over low heat with a splash of milk or broth to loosen the sauce and avoid splitting. Microwave in short bursts, stirring between intervals, and add a little liquid if needed to restore creaminess.
FAQs
Can I use other types of pasta instead of tortellini?
Yes. Cheese-filled tortellini are ideal for this cheesy, saucy dish, but you can substitute ravioli, penne, or rigatoni. If substituting dried pasta, cook to al dente and adjust sauce amount as needed.
Is provolone the best cheese for this recipe?
Provolone melts beautifully and gives a classic cheesesteak flavor, but you can mix in mozzarella, fontina, or even a touch of sharp cheddar for different profiles.
Can I make this recipe dairy-free?
To make a dairy-free version, use a dairy-free cream alternative and a plant-based melting cheese, though the flavor and texture will differ from the original provolone-rich sauce.
How do I prevent the sauce from separating?
Keep the heat low when adding cheese and cream. Shred the provolone finely and stir constantly until melted. If separated, a splash of hot broth and vigorous stirring can sometimes bring it back together.
Can I use leftover steak or roast beef?
Absolutely. Thinly sliced leftover steak or roast beef works well — warm it gently in the sauce rather than cooking it again to prevent toughness.
Conclusion
Cheesesteak Tortellini with Rich Provolone Sauce is a quick, comforting weeknight winner that brings together melty cheese, tender steak, and pillowy tortellini in one pan. It’s easy to make, budget-friendly, and endlessly satisfying — the kind of recipe you’ll return to when you want something familiar but special. For an additional perspective on this fusion dish and variations to try, check out this Cheesesteak Tortellini Provolone Sauce resource and then invite friends or family over to share the goodness. Enjoy cooking and don’t forget to pass along the leftovers!
Cheesesteak Tortellini with Rich Provolone Sauce
Equipment
- Large Skillet
- Wooden Spoon
- Pot for Boiling Pasta
Ingredients
Ingredients
- 1 tablespoon Olive oil Room temperature
- 1 medium Onion Thinly sliced
- 1 medium Green bell pepper Thinly sliced
- 1 pound Thinly sliced beef steak Thinly sliced across the grain for tenderness
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- to taste Salt
- to taste Black pepper
- 2 cups Beef broth Low-sodium preferred
- 1 cup Heavy cream Cold from the fridge
- 1 cup Provolone cheese Shredded finely for easy melting
- 1 package (9 oz) Refrigerated tortellini Any cheese-filled variety
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the thinly sliced onion and green bell pepper to the skillet. Sauté for 4 to 6 minutes until softened and slightly caramelized.
- Push the vegetables to the side and add the beef steak in a single layer. Season with garlic powder, onion powder, salt, and black pepper. Cook for about 3 to 4 minutes until mostly browned.
- Pour in the beef broth and deglaze the pan, scraping up any browned bits. Bring to a gentle simmer.
- Reduce heat to medium-low and let simmer uncovered for 10 minutes.
- Stir in the heavy cream and shredded provolone cheese. Keep heat low and stir until the cheese is fully melted and the sauce is smooth.
- Meanwhile, cook the tortellini according to package instructions in salted boiling water until al dente. Drain well.
- Add the drained tortellini to the skillet with the provolone sauce and beef mixture, stirring gently to coat.
- Cook everything together for an additional 5 minutes over low heat to let flavors meld.
- Serve hot, garnished with additional shredded provolone or chopped parsley if desired.