Name: Cheesesteak Tortellini in Creamy Provolone Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: Cheese tortellini (fresh or frozen) – quantity as per package (usually 1 lb); Thinly sliced beef steak (ribeye or sirloin) – about 1 lb; Bell peppers (green and red), sliced – 1 cup total; Onion, thinly sliced – 1 medium; Garlic cloves, minced – 2 cloves; Butter – 2 tbsp; Olive oil – 1 tbsp; Heavy cream – 1 cup; Provolone cheese, shredded – 1 to 1½ cups; Salt and pepper – to taste; Italian seasoning or dried oregano – 1 tsp

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I love this cheesesteak tortellini dish because it combines the rich, comforting flavors of a classic Philly cheesesteak with the tender bite of cheese-filled tortellini. The creamy provolone sauce ties everything together into a smooth, indulgent meal that feels both familiar and a little special. Cheesesteak Tortellini in Creamy Provolone Sauce

Why You’ll Love This Recipe

I find this recipe irresistible because it’s a delicious twist on two favorites—tortellini and cheesesteak. It’s quick to make, packed with savory flavors from sautéed steak, peppers, and onions, and coated in a luscious, creamy provolone sauce. It’s perfect for those nights when I want something hearty but not overly complicated. Plus, it’s a great way to impress friends or family without spending hours in the kitchen.

Ingredients

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cheese tortellini (fresh or frozen)
Thinly sliced beef steak (such as ribeye or sirloin)
Bell peppers (green and red), sliced
Onion, thinly sliced
Garlic cloves, minced
Butter
Olive oil
Heavy cream
Provolone cheese, shredded
Salt and pepper
Italian seasoning or dried oregano

Directions

Start by cooking the tortellini according to the package instructions. Once done, drain and set aside.
In a large skillet, heat a mix of olive oil and butter over medium-high heat. Add the sliced steak and season with salt, pepper, and Italian seasoning. Cook until browned and just cooked through, then remove from the skillet.
In the same skillet, add a bit more butter and sauté the onions, bell peppers, and garlic until soft and caramelized.
Lower the heat and pour in the heavy cream, stirring to combine. Gradually add the shredded provolone cheese, stirring until the sauce is smooth and creamy. Adjust seasoning if necessary.
Return the cooked steak to the skillet and toss to coat in the sauce.
Add the cooked tortellini and gently fold everything together until the pasta is well coated with the creamy provolone sauce.
Serve hot, garnished with extra shredded provolone or fresh herbs if desired.

Servings and Timing

This recipe serves about 4 people. The total time from start to finish is approximately 30 minutes, making it a perfect quick weeknight meal.

Variations

I sometimes switch up the protein by using chicken or even Italian sausage instead of beef. For a vegetarian twist, I skip the meat altogether and add mushrooms for a meaty texture. To make it a little lighter, I swap heavy cream for half-and-half or use a milk and cream cheese combo. If I want more heat, I add crushed red pepper flakes or a splash of hot sauce to the sauce.

Storage/Reheating

I usually store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or cream to the pan to loosen the sauce and gently warm the tortellini on the stovetop or microwave. This keeps the sauce creamy and prevents the pasta from drying out.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works great. Just be sure to cook it according to the package instructions before adding it to the sauce.

What cut of beef works best for cheesesteak tortellini?

I prefer ribeye or sirloin because they are tender and flavorful, but any thinly sliced steak will work well.

Can I make this recipe dairy-free?

To make it dairy-free, I would substitute the cream with coconut cream and use a dairy-free cheese alternative. The texture and flavor will differ, but it can still be delicious.

How spicy is this dish?

This recipe is mild by default. If I want to add some heat, I add crushed red pepper flakes or hot sauce to the sauce.

Can I prepare this recipe ahead of time?

You can prep the steak and vegetables ahead, but I recommend cooking and combining everything fresh for the best flavor and texture.

Conclusion

Cheesesteak tortellini in creamy provolone sauce is one of those dishes I find myself craving again and again. It’s comforting, flavorful, and surprisingly easy to pull together. Whether I’m cooking for a busy weeknight or a casual dinner with friends, this recipe never fails to impress with its rich, cheesy goodness and hearty ingredients. I highly recommend giving it a try if you love cheesy pasta and the bold flavors of a classic cheesesteak.

Cheesesteak Tortellini in Creamy Provolone Sauce