Introduction

There’s something magical about combining two comfort food favorites into one delicious dish. Think about it: juicy cheesesteaks paired with cheesy, pillowy tortellini and smothered in a rich provolone sauce. It’s like taking a bite of the Philly classic and turning it into the ultimate pasta experience. If you love cheesesteaks and pasta, this recipe is about to become your new best friend.

This Cheesesteak Tortellini with Rich Provolone Sauce is the kind of meal that’ll make you feel like a culinary genius even if you’re still figuring out how to boil pasta. It’s hearty, flavorful, and incredibly satisfying—everything you want in a comfort meal. The sweetness of sautéed onions, tender beef, and that luscious provolone sauce melds together perfectly with the soft tortellini, creating a dish that feels like a warm hug on a plate.

This recipe has a special place in my heart because I first tried it during a busy weeknight dinner with friends, and it was an instant hit. It’s the kind of meal that’s both easy enough for a quick weeknight dinner and impressive enough for a weekend gathering. Whether you’re serving it to your family or making it for yourself (trust me, you’ll want leftovers), this dish is sure to please.

So, let’s dive into making this mouthwatering Cheesesteak Tortellini. Grab your apron, and get ready to enjoy a fun, flavorful, and oh-so-satisfying meal.

Why You’ll Love This Recipe

There are plenty of reasons why this Cheesesteak Tortellini with Rich Provolone Sauce deserves a spot in your recipe rotation:

Easy to make: With just a few simple steps and minimal prep time, you can have this meal ready in under 30 minutes. It’s perfect for busy weeknights when you want something quick yet delicious.
Family-friendly: This is a dish the whole family will love. The combination of tender beef, cheesy sauce, and pasta is a winner with kids and adults alike. Even picky eaters won’t be able to resist!
Rich in flavor: The rich provolone sauce makes the dish feel indulgent, while the cheesesteak-style beef, sautéed onions, and peppers add savory depth. Every bite is packed with flavor.
Comforting: There’s something about cheesy pasta that just feels like comfort food, and when you add the flavors of a classic Philly cheesesteak, it’s even better.

The layers of flavor in this recipe come together so beautifully, from the savory beef to the creamy provolone sauce. The combination of textures is just as fantastic, with the chewy tortellini and tender steak making each bite a perfect balance of pasta and protein. You’ll find yourself coming back for seconds (and maybe even thirds!).

Preparation Time and Servings

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4-6 servings (depending on portion size)
Calories per serving: 550 calories (approx.)

Ingredients

For this Cheesesteak Tortellini, you’ll need the following ingredients to make this dish come to life:

1 lb beef steak (sirloin or ribeye) – Thinly sliced against the grain. This gives you that tender, melt-in-your-mouth texture that’s perfect for cheesesteaks.
2 tablespoons olive oil – For sautéing the steak and veggies.
1 medium onion – Thinly sliced. You can’t have a cheesesteak without onions, right? They add a sweetness and depth of flavor to the dish.
1 red bell pepper – Thinly sliced. Adds color and a subtle sweetness.
1 (9 oz) package of cheese tortellini – Fresh or frozen. Tortellini is a great choice here because it’s hearty and holds up well to the rich sauce.
2 cloves garlic – Minced. Garlic adds a little punch to the flavor.
1 ½ cups provolone cheese – Grated. This is the star of the sauce! It’s creamy, slightly tangy, and melts beautifully.
1 cup heavy cream – For a rich and luscious sauce.
½ cup beef broth – Adds depth and enhances the cheesesteak flavor.
2 tablespoons butter – For richness and smoothness in the sauce.
Salt and pepper – To taste. Make sure to season generously!
Optional garnish: Fresh parsley, chopped (for a burst of color and freshness)

Step-by-Step Instructions

Prep the ingredients: Start by prepping your veggies and steak. Thinly slice the onion and bell pepper, mince the garlic, and cut your beef into thin strips. If you’re using frozen tortellini, cook it according to the package instructions, but if you have fresh tortellini, it will cook in just a few minutes, so save that for later.
Cook the steak: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the sliced steak. Don’t overcrowd the pan—if needed, work in batches. Cook the steak for 2-3 minutes, stirring occasionally, until it’s browned and cooked through. Season with salt and pepper. Transfer the cooked steak to a plate and set it aside.
Sauté the vegetables: In the same skillet, add a bit more olive oil if needed and sauté the onions and bell peppers over medium heat for about 5 minutes, until softened and starting to caramelize. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Make the sauce: Now, the magic happens. To the skillet with the veggies, add the butter and let it melt. Once melted, pour in the beef broth, stirring to combine. Bring the broth to a simmer and cook for 2-3 minutes, letting it reduce slightly.
Create the provolone sauce: Lower the heat and add the heavy cream to the skillet. Stir in the grated provolone cheese and let it melt into the sauce. Stir occasionally to prevent clumping. Once the sauce is smooth and creamy, taste it and adjust the seasoning with more salt and pepper, if needed.
Combine it all: Add the cooked tortellini to the skillet, tossing to coat in the rich provolone sauce. Then, return the cooked steak to the pan and gently stir to combine. Let everything cook together for another 2-3 minutes, allowing the flavors to meld.
Serve and enjoy: Once everything is well combined, transfer the Cheesesteak Tortellini to serving plates. Garnish with freshly chopped parsley, if desired, for a pop of color and freshness.

How to Serve

This Cheesesteak Tortellini is a meal on its own, but here are a few ways to make it even more enjoyable:

Serve it with a side of crispy garlic bread to scoop up the extra cheesy sauce.
Pair it with a fresh side salad dressed with a tangy vinaigrette to balance out the richness of the dish.
For a heartier meal, serve it with roasted vegetables like broccoli or carrots to add some greens and texture.
If you’re feeling extra indulgent, top it with some extra provolone cheese and broil for 2-3 minutes for a bubbly, golden finish.

Additional Tips

Here are five tips to ensure your Cheesesteak Tortellini turns out perfect every time:

Use a good-quality beef steak: Opt for cuts like ribeye or sirloin for the best flavor and tenderness. Thinly slice the beef against the grain to keep it juicy.
Don’t skimp on the provolone: The provolone is the star of the sauce. Grate it yourself for the best melt and flavor. Pre-shredded cheese can sometimes have anti-caking agents that prevent smooth melting.
Drain the tortellini well: When cooking tortellini, be sure to drain it thoroughly before adding it to the sauce. Excess water can dilute the sauce, making it less creamy.
Adjust the richness: If you prefer a lighter sauce, you can substitute half-and-half for heavy cream. However, the creaminess of heavy cream adds that dreamy texture you’re looking for.
Sauté the steak quickly: Don’t overcook the steak—just brown it quickly on high heat. Overcooking it will make it tough and chewy.

Recipe Variations

This Cheesesteak Tortellini recipe is versatile, and you can customize it based on your preferences:

Vegetarian option: For a meatless version, swap out the steak for sautéed mushrooms. Portobello or cremini mushrooms will provide that meaty texture, and the rich sauce will still shine through.
Gluten-Free: To make this dish gluten-free, use gluten-free tortellini and check the labels on your beef broth and provolone cheese to ensure they meet gluten-free standards.
Spicy kick: Add some heat to the dish by stirring in a pinch of crushed red pepper flakes or some diced jalapeños along with the garlic.
Herb variations: Try using fresh thyme, rosemary, or oregano in place of parsley for an aromatic twist. You could also sprinkle some freshly grated Parmesan cheese on top for added flavor.

Serving Suggestions

Here are a few ideas for serving this Cheesesteak Tortellini:

Side Dishes: Serve alongside a crisp Caesar salad, roasted Brussels sprouts, or a simple green salad with a balsamic vinaigrette for a well-rounded meal.
Wine Pairings: A medium-bodied red like Cabernet Sauvignon or a fruity Zinfandel complements the savory flavors of the cheesesteak and the richness of the sauce.
For kids: Serve the tortellini in small portions with a side of soft bread or buttered noodles. If you’re feeding younger kids, you can cut the steak into bite-sized pieces to make it more manageable.

Freezing and Storage

If you have leftovers, don’t worry! This dish freezes beautifully.

Storage: Store leftover Cheesesteak Tortellini in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce if it thickens.
Freezing: To freeze, let the tortellini cool completely, then place it in an airtight container or freezer bag. It will keep in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat on the stove.

Special Equipment

Large skillet: You’ll need a skillet large enough to cook the steak and vegetables, as well as make the sauce and toss the tortellini.
Tongs or a slotted spoon: Useful for transferring the cooked steak and tortellini into the skillet without making a mess.
Grater: For grating the provolone cheese. Freshly grated cheese melts much better than pre-shredded.

FAQ Section

Can I use store-bought tortellini? Yes! You can use either fresh or frozen tortellini. Just make sure to cook it according to the package instructions.

Can I use a different cheese for the sauce? While provolone is traditional for cheesesteaks, you can swap it for mozzarella or gouda if you prefer a milder flavor. Just note that it might change the overall taste and texture of the sauce.

Can I make this ahead? Yes, you can prep most of the components ahead of time. Cook the tortellini and steak and store them separately in the fridge. When you’re ready to eat, just combine them with the sauce and heat everything through.

Is there a way to make this spicier? Absolutely! Add some red pepper flakes to the sauce or sauté fresh chili peppers with the garlic for an extra kick.

Conclusion

This Cheesesteak Tortellini with Rich Provolone Sauce is sure to become a go-to meal in your household. It’s packed with flavor, quick to prepare, and oh-so-satisfying. Whether you’re serving it on a busy weeknight or as part of a special weekend dinner, this dish is bound to impress.

I’d love to hear how it turns out! Don’t forget to snap a photo and tag me on Instagram when you try this recipe—I can’t wait to see your delicious creations!

Cheesesteak Tortellini with Rich Provolone Sauce