Cheesesteak Tortellini In Rich Provolone Sauce Recipe

There's nothing quite like the comforting flavors of a classic Philly cheesesteak—tender beef, caramelized onions, and melty cheese. Now, imagine all of that goodness wrapped in pillowy cheese tortellini and smothered in a creamy provolone sauce. This Cheesesteak Tortellini is a rich, indulgent dish that transforms a beloved sandwich into a pasta lover’s dream.

I first made this recipe on a chilly evening when I was craving both a cheesesteak and a big bowl of pasta. One bite in, and I knew this would become a household favorite. It’s a quick, family-friendly meal that comes together in just 30 minutes, making it perfect for busy weeknights.

Why You’ll Love This Cheesesteak Tortellini

Get ready to fall in love with the bold, cheesy flavors of this Cheesesteak Tortellini. Whether you’re a pasta enthusiast or a cheesesteak purist, this dish has something for everyone.

First off, it’s incredibly easy to make. With minimal prep and a fast cook time, you can have a restaurant-quality meal on the table in under half an hour.

The provolone cheese sauce is out of this world. It’s rich, smooth, and packed with the deep, slightly sharp flavor that makes cheesesteaks so irresistible.

If you love cheesesteaks but don’t want to deal with the hassle of slicing rolls or assembling sandwiches, this pasta dish delivers all the same flavors in a one-pan, no-fuss meal.

Best of all, it’s a crowd-pleaser. Whether you’re feeding kids, picky eaters, or guests, this dish never fails to impress.

Ingredients Notes

The beauty of this Cheesesteak Tortellini is how a handful of simple ingredients come together to create something truly special. Let’s take a closer look at what makes this dish shine.

Cheese tortellini – The soft, cheese-filled pasta adds a creamy bite to this dish. Fresh or frozen tortellini works, but I recommend using refrigerated tortellini for the best texture and quickest cooking time.

Ribeye steak – For an authentic cheesesteak flavor, thinly sliced ribeye steak is the way to go. It’s tender, flavorful, and cooks quickly. If ribeye isn’t available, you can substitute sirloin or even shaved deli roast beef for a shortcut.

Provolone cheese – This is what gives the sauce its signature taste. Opt for sharp provolone if you love a strong, tangy cheese flavor, or go for mild provolone for a smoother, creamier sauce.

Heavy cream – This creates the luxurious, velvety base of the sauce. You can use half-and-half for a lighter version, but the sauce won’t be quite as thick and creamy.

Onions & bell peppers – A classic cheesesteak always includes sautéed onions, and we take it up a notch with bell peppers for extra sweetness and color.

Garlic & Worcestershire sauce – These two ingredients enhance the umami flavors, making the sauce even richer.

Special Equipment: A large skillet for cooking the steak and sauce, and a pot for boiling tortellini.

How to Make This Cheesesteak Tortellini

Making this indulgent Cheesesteak Tortellini is easier than you think. Let’s break it down step by step.

Start by boiling the tortellini in salted water according to the package instructions. Fresh tortellini takes just a few minutes to cook, so be sure to drain it as soon as it’s tender. Set it aside while you prepare the sauce.

Meanwhile, heat a large skillet over medium-high heat. Add a drizzle of oil and sear the sliced ribeye for about 2-3 minutes per side, until browned and cooked through. Remove the steak from the pan and set it aside.

In the same skillet, melt butter and sauté the onions and bell peppers until they’re soft and caramelized, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Pour in the heavy cream, followed by the Worcestershire sauce. Bring it to a gentle simmer and stir in the provolone cheese, letting it melt into a smooth, creamy sauce. If the sauce feels too thick, add a splash of milk or broth to loosen it up.

Return the cooked tortellini and steak to the skillet, tossing everything together until the pasta is fully coated in the sauce. Let it cook for another minute to allow the flavors to meld.

Serve hot, garnished with fresh parsley or a sprinkle of extra provolone for an extra cheesy touch.

Total cook time? Just 30 minutes—perfect for a quick yet indulgent dinner!

Storage Options

Got leftovers? This Cheesesteak Tortellini stores beautifully, so you can enjoy it the next day.

For refrigeration, place any leftovers in an airtight container and store for up to 3 days. The sauce may thicken as it sits, but a splash of milk when reheating will bring it back to life.

To reheat, warm the pasta in a skillet over low heat, stirring occasionally and adding a little extra cream or broth to maintain the silky texture. You can also microwave it in 30-second bursts, stirring in between.

I don’t recommend freezing this dish, as the cream-based sauce can separate when thawed. However, you can prepare the steak and onions ahead of time, freeze them, and simply add them to a fresh batch of sauce when ready to serve.

Variations and Substitutions

This Cheesesteak Tortellini is incredibly versatile. Here are a few ways to tweak the recipe to fit your tastes or dietary needs.

Protein Swap – If you don’t have ribeye, try ground beef for a budget-friendly option or chicken for a lighter twist.

Cheese Choices – Not a fan of provolone? Try a blend of mozzarella and Parmesan for a milder, gooier sauce, or cheddar for a sharper bite.

Low-Carb Option – Swap the tortellini for zucchini noodles or cauliflower gnocchi to reduce the carbs while keeping all the cheesy, steak-filled goodness.

Add Mushrooms – Sautéed mushrooms add an earthy richness that pairs beautifully with the steak and provolone sauce.

Spicy Kick – If you love heat, stir in red pepper flakes or drizzle some hot sauce over the finished dish.

No matter how you customize it, this Cheesesteak Tortellini is guaranteed to be a hit. So go ahead—get creative and make it your own!

This creamy, cheesy, and ultra-satisfying Cheesesteak Tortellini is the perfect way to enjoy all the flavors of a Philly cheesesteak in a pasta dish. Quick to make and packed with bold flavors, it’s sure to become a weeknight favorite in your home. Try it tonight—you won’t regret it!

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