Cheesesteak Tortellini in Creamy Provolone Sauce

Cheesesteak Tortellini in Creamy Provolone Sauce is the kind of fusion dish that brings together comfort food classics from two culinary worlds: the beloved Philly cheesesteak and rich, cheesy Italian pasta. With tender steak, pillowy tortellini, sautéed vegetables, and a velvety provolone cheese sauce, this recipe is the ultimate weeknight dinner hero.

Whether you’re a fan of gooey cheese, hearty meals, or just looking for something new to try, this creamy, savory pasta dish will hit the spot.

If you’ve ever wondered which cheeses melt best for pasta, this guide from The Kitchn explains why provolone is a flavorful and melty choice for sauces—especially when you want to add depth without overpowering other ingredients.

And if you’re new to working with steak, Serious Eats offers a helpful breakdown on how to achieve tender, juicy bites that work perfectly in pasta recipes like this one.

What Is Cheesesteak Tortellini?

This dish is a creative twist on two American favorites:

• Philly Cheesesteak: thinly sliced beef, onions, and provolone
• Cheese Cheesesteak Tortellini : stuffed pasta that holds up well to creamy sauces

Instead of serving these components separately, this recipe blends them into one skillet meal full of texture and flavor.

Ingredients

Here’s what you’ll need:

• 1 lb ribeye steak, thinly sliced
• 1 package cheese tortellini (fresh or frozen)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, thinly sliced
• 1 bell pepper (green or red), sliced
• 1 cup mushrooms, sliced (optional)
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 ½ cups milk or heavy cream
• 1 ½ cups provolone cheese, shredded or chopped
• Salt and pepper to taste
• Optional: red chili flakes or paprika for a kick

Substitutions

• Use sirloin or flank steak if ribeye is unavailable
• Swap cheese tortellini with spinach or beef-filled versions
• Substitute provolone with mozzarella, fontina, or a cheddar blend
• To make it vegetarian, use plant-based steak strips

Step-by-Step Cooking Instructions

1. Cook the Steak

• Heat olive oil in a large skillet over medium-high heat.
• Add the sliced steak, season with salt and pepper, and cook for 2–3 minutes until just browned. Remove and set aside.

2. Sauté the Veggies

• In the same skillet, melt butter.
• Add onions, peppers, and mushrooms.
• Sauté for about 5 minutes or until softened and slightly caramelized.

3. Make the Creamy Provolone Sauce

• Stir in garlic and flour; cook for 1 minute to form a roux.
• Slowly whisk in milk or cream, stirring until smooth.
• Let the sauce simmer and thicken for 2–3 minutes.
• Stir in the provolone cheese until melted and creamy.

4. Cook the Cheesesteak Tortellini

• In a separate pot, boil the tortellini according to package instructions.
• Drain and add to the skillet with the sauce.

5. Combine and Serve

• Return the steak to the skillet.
• Mix everything until well coated with the cheesy provolone sauce.
• Serve hot, optionally garnished with chopped parsley or chili flakes.

Pro Tips

• Don’t overcook the steak; it will continue to cook slightly in the sauce.
• Use freshly shredded cheese for the smoothest melting results.
• Thin out thick sauces with extra milk or a splash of pasta water.

Delicious Variations

Try these fun twists on the recipe:

• Spicy Cheesesteak Tortellini: Add jalapeños or crushed red pepper
• Cheesesteak Pasta Bake: Top with breadcrumbs and broil for a crispy finish
• Chicken Cheesesteak Version: Swap beef for grilled chicken
• Loaded Cheesesteak Tortellini: Add bacon, extra cheese, or sautéed spinach

Perfect Pairings

Serve this hearty dish with:

• Garlic bread or cheesy toast
• Caesar salad or arugula with balsamic
• A glass of red wine, light beer, or sparkling water with lemon

Storage & Reheating Tips

• Refrigerate leftovers for up to 3 days in an airtight container
• Reheat on the stove with a splash of milk to loosen the sauce
• Avoid microwaving for long; it may cause the sauce to separate

Nutritional Breakdown

Estimated per serving (based on 4 servings):

• Calories: 650–750
• Protein: 30–35g
• Carbs: 40–50g
• Fat: 35g
• Contains: dairy, gluten, possible soy

FAQs

Can I use frozen tortellini?
Yes! Just boil it according to the package directions before adding it to the sauce.

What’s the best steak cut for this recipe?
Ribeye is ideal for tenderness and flavor, but sirloin or flank work well too.

Can I use shredded provolone instead of slices?
Absolutely. Shredded melts faster and blends more easily into sauces.

Is it possible to make it low-fat?
You can use low-fat milk and reduce the cheese amount, but the sauce may be thinner and less rich.

Can I make this in one pot?
Yes, if you use fresh tortellini and cook it directly in the sauce with a bit of extra liquid.

Does provolone melt well?
Yes, especially when combined with cream or milk. Learn more in this Bon Appétit guide to creamy sauces.

Final Thoughts

Cheesesteak Tortellini in Creamy Provolone Sauce is the ultimate cozy comfort food. It’s indulgent, rich, and packed with flavor—perfect for anyone who loves cheesy pasta or Philly steak sandwiches. Plus, it’s flexible enough to customize based on your cravings or pantry stock.

Whether you’re cooking for family, impressing dinner guests, or just treating yourself to something amazing, this dish checks all the boxes for taste and simplicity.

Print