If you’re craving a dish that brilliantly marries the hearty flavors of a classic Philly cheesesteak with the comforting charm of pasta, then you’re in for a real treat with this Cheesesteak Tortellini in Creamy Provolone Sauce. This recipe brings together tender cheese tortellini wrapped around silky, thinly sliced ribeye, sautéed onions, and green bell peppers, all bathed in a luscious, cheesy provolone sauce. The result is rich, savory, and utterly satisfying—a perfect way to elevate weeknight dinners or impress friends with something a little unexpected yet totally comforting.

Cheesesteak Tortellini in Creamy Provolone Sauce Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cheesesteak Tortellini in Creamy Provolone Sauce lies in how simple ingredients work together to create complex flavors. Each component, from the tender beef to the smooth provolone sauce, plays a crucial role in bringing this dish to life, balancing taste, texture, and color beautifully.

Cheese tortellini: Use fresh or frozen for quick cooking and rich, cheesy pockets.
Olive oil: Helps to perfectly sauté steak and veggies without overpowering flavors.
Thinly sliced beef steak: Ribeye or sirloin add juiciness and a beautifully tender texture.
Onion: Thin slices caramelize slightly, adding sweetness and depth.
Green bell pepper: Adds a mild crunch and fresh color contrast.
Italian seasoning: Seamlessly blends with the filling and sauce, enhancing the savory aroma.
Butter and all-purpose flour: Combined to create a smooth roux as the base for the creamy sauce.
Milk: Makes the provolone sauce creamy and silky.
Shredded provolone cheese: The star ingredient that delivers a mellow, nutty cheesiness in the sauce.
Salt and pepper: Essential for seasoning to bring everything to perfect harmony.

How to Make Cheesesteak Tortellini in Creamy Provolone Sauce

Step 1: Cook the Tortellini

First things first, get a large pot of salted water boiling and cook your cheese tortellini according to the package instructions until just al dente. This ensures the pasta remains tender with a slight bite that holds up perfectly under the creamy sauce. Drain the tortellini and toss with a touch of olive oil to prevent sticking, then set aside and get ready to build those fantastic flavors.

Step 2: Prepare the Cheesesteak Filling

Heat olive oil over medium-high heat and add your thinly sliced beef alongside onions and green bell peppers. Sprinkle with Italian seasoning to lend that herby, aromatic depth. Stir frequently, letting the beef brown beautifully while the veggies soften just enough to release their sweetness but retain a bit of crunch. Season with salt and pepper, then set this irresistible filling aside—it’s going to be the heart of your dish!

Step 3: Make the Provolone Sauce

Time for indulgence! Melt butter in a medium saucepan and whisk in flour to create a smooth roux, the base of your creamy sauce. Slowly pour in milk, whisking continuously to keep things silky, letting the mixture thicken to a velvety consistency. Lower the heat and stir in shredded provolone and Italian seasoning, stirring until the cheese melts into a smooth, rich sauce. Taste and adjust seasoning with salt and pepper to your liking. This sauce is pure cheesy bliss!

Step 4: Combine and Warm Through

Return the cheesesteak filling to the skillet, add the tortellini and drizzle the luscious provolone sauce over everything. Gently toss to coat every bite in creamy goodness, warming it all through on low heat for a few minutes. This melding step ensures every forkful is a perfect balance of tender pasta, savory meat and veggies, and cheesy sauce.

How to Serve Cheesesteak Tortellini in Creamy Provolone Sauce

Garnishes

A sprinkle of extra shredded provolone cheese on top adds that delightful cheesy finish, while a small dusting of Italian seasoning or freshly cracked black pepper makes the dish look inviting and adds a little aromatic boost. Fresh chopped parsley or basil can also bring a touch of color and brightness to balance the creaminess.

Side Dishes

This hearty dish pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Roasted or steamed veggies like asparagus or broccoli provide a fresh, nutrient-packed contrast. For something more indulgent, garlic bread is always a crowd-pleaser alongside this creamy, satisfying meal.

Creative Ways to Present

For a dinner party, serve the cheesesteak tortellini in shallow white bowls so the rich sauce stands out visually. Drizzle a little extra provolone sauce over the top and garnish with thinly sliced peppers or caramelized onions for a touch of elegance. Try serving it family-style in a large skillet on the table, letting everyone help themselves to this cozy, comforting feast.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesesteak Tortellini in Creamy Provolone Sauce can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it a tasty next-day meal or lunch option.

Freezing

You can freeze leftovers by placing the tortellini and sauce mixture in a freezer-safe container. For best texture, consume within 1 month. When freezing, avoid adding any fresh garnishes; add them fresh after reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking or separation of the sauce. Add a splash of milk if the sauce thickens too much. Microwave reheating works as well but should be done in short bursts to keep the sauce creamy and piping hot.

FAQs

Can I use other types of cheese tortellini?

Absolutely! While cheese tortellini is classic here, spinach or mushroom-filled tortellini can also work well, adding an extra layer of flavor to the dish.

Is there a way to make this dish vegetarian?

Yes! Simply replace the beef steak with sautéed mushrooms or a meat substitute like seitan or plant-based beef strips to keep that savory, umami punch.

Can I make the provolone sauce dairy-free?

For a dairy-free version, try substituting milk with a creamy plant-based milk and use a dairy-free cheese alternative. The sauce won’t be exactly the same but will still be deliciously creamy.

What’s the best way to slice the beef for the filling?

Freeze the beef slightly for about 20 minutes—it firms up and makes it easier to slice thinly against the grain, ensuring tender pieces perfect for cooking evenly.

Can I prepare parts of this recipe in advance?

You can cook the cheesesteak filling and make the provolone sauce ahead of time, storing them separately in the fridge. When ready to serve, just cook the tortellini, combine everything, and warm through quickly.

Final Thoughts

I’m genuinely excited for you to try this Cheesesteak Tortellini in Creamy Provolone Sauce because it’s one of those dishes that feels special yet is so simple to put together. Perfect for cozy nights in or sharing with friends, it’s a creative twist on comfort food that will quickly become a favorite. Give it a go and enjoy every cheesy, meaty, satisfying bite!

Cheesesteak Tortellini in Creamy Provolone Sauce Recipe

Print Recipe

★★★★★

4.8 from 22 reviews

A comforting and flavorful dish combining cheese tortellini with a savory cheesesteak filling, all enveloped in a creamy provolone cheese sauce. Perfect for a hearty dinner that delivers the classic flavors of a Philly cheesesteak in a rich, cheesy pasta format.

Author: Kai
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Sautéing and Boiling
Cuisine: American
Diet: Low Salt

Ingredients

Scale

For the Tortellini:

1 lb cheese tortellini (fresh or frozen)
1 tbsp olive oil

For the Cheesesteak Filling:

1 lb thinly sliced beef steak (ribeye or sirloin works well)
1 tbsp olive oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 tsp Italian seasoning
Salt and pepper to taste

For the Provolone Sauce:

2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
1 cup shredded provolone cheese
1 tsp Italian seasoning
Salt and pepper to taste

Instructions

Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until al dente. Drain the tortellini and toss with 1 tablespoon of olive oil to keep them from sticking. Set aside.
Prepare the Cheesesteak Filling: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced beef, onions, and green bell peppers. Sprinkle with Italian seasoning, and cook while stirring frequently until the beef is browned and the vegetables are tender. Season with salt and pepper to taste, then set the mixture aside.
Make the Provolone Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to form a smooth roux. Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens. Lower the heat and stir in the shredded provolone cheese and Italian seasoning. Mix until the cheese is fully melted and the sauce is smooth. Season the sauce with salt and pepper to taste.
Combine and Serve: In the skillet with the cheesesteak filling, add the cooked tortellini and the provolone sauce. Gently toss to ensure the tortellini and filling are evenly coated with the sauce. Warm everything through on low heat. Serve immediately, optionally garnished with additional shredded provolone and a sprinkle of Italian seasoning.