If you love the bold, savory flavors of a Philly cheesesteak but crave the creamy indulgence of Italian pasta, this Cheesesteak Tortellini in Rich Provolone Sauce is your dream dish. It’s a hearty, flavor-packed meal that combines tender beef, sautéed peppers and onions, and cheese-filled tortellini—all coated in a luscious, silky provolone sauce. I first made this on a chilly evening when I couldn’t decide between pasta or a cheesesteak, and it turned out to be an instant family favorite. The result is comfort food at its finest—rich, creamy, and deeply satisfying, with all the classic cheesesteak flavors in every bite.
Why You’ll Love This Recipe
This recipe is the ultimate weeknight indulgence—quick to make yet fancy enough for company. It’s creamy, cheesy, and full of flavor from perfectly cooked beef and vegetables. The provolone sauce ties everything together with its luxurious texture and sharp, tangy notes. It’s an easy one-pan meal that feels decadent without being difficult. Plus, it’s customizable—you can use your favorite tortellini, add mushrooms or extra cheese, or even spice it up with crushed red pepper.
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Cheesesteak Tortellini in Rich Provolone Sauce: A Comforting Fusion of Philly and Italian Flavors
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
A decadent fusion of classic Philly cheesesteak flavors and creamy pasta comfort — tender beef, sautéed peppers and onions, and cheese-filled tortellini tossed in a rich provolone cream sauce.
Ingredients
- 1 lb cheese tortellini (fresh or frozen)
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 tbsp olive oil
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1/2 cup sliced mushrooms (optional)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the tortellini according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and cook until browned. Remove and set aside.
- In the same skillet, add peppers, onions, and mushrooms. Sauté for 5–6 minutes until softened and slightly caramelized.
- Add butter and garlic to the skillet. Cook for 1 minute until fragrant, then stir in flour to form a roux.
- Gradually whisk in milk and heavy cream, stirring constantly until the sauce thickens, about 3–4 minutes.
- Reduce heat to low and add shredded provolone cheese. Stir until melted and smooth. Season with salt, black pepper, and red pepper flakes.
- Return the steak and tortellini to the skillet. Toss everything together until well coated in the sauce.
- Simmer for 2–3 minutes to let the flavors combine, then garnish with fresh parsley before serving.
Notes
- Use deli-sliced roast beef for a quick shortcut version.
- Substitute provolone with mozzarella or fontina if preferred.
- For extra richness, add a splash of Worcestershire sauce to the steak while cooking.
- This dish pairs perfectly with garlic bread or a crisp green salad.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cheese Tortellini – The base of the dish. Its tender pasta pockets filled with cheese make the perfect complement to the rich sauce.
Beef Sirloin or Ribeye Steak – Thinly sliced, it delivers that authentic cheesesteak flavor and hearty texture.
Olive Oil – Used to sear the beef and sauté the vegetables, adding a rich, smooth base.
Butter – Adds depth and silkiness to the provolone sauce.
Yellow Onion – Brings sweetness and balance to the savory beef.
Green Bell Pepper – Adds mild freshness and a classic cheesesteak flavor.
Mushrooms (optional) – Add earthy depth and enhance the hearty texture of the dish.
Garlic – Infuses the sauce with aromatic warmth and complements the cheese beautifully.
All-Purpose Flour – Helps thicken the creamy provolone sauce.
Milk and Heavy Cream – Combine for a perfectly smooth and rich sauce base.
Provolone Cheese – The star of the sauce. Melts into a creamy, tangy, slightly sharp coating that ties everything together.
Salt and Black Pepper – Essential for seasoning at every stage.
Parsley (optional) – For a fresh garnish that brightens the dish before serving.
Directions
- Cook the tortellini: Boil the cheese tortellini according to package directions until al dente. Drain and set aside.
- Sear the beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned. Remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add butter, sliced onion, and bell pepper. Cook for 5–6 minutes until softened and lightly caramelized. Add minced garlic and cook for another minute.
- Make the sauce: Sprinkle the flour over the vegetables and stir for 1 minute. Gradually whisk in the milk and heavy cream, stirring constantly until the sauce thickens.
- Add cheese: Reduce the heat to low and stir in shredded provolone cheese until melted and smooth. Season with salt and black pepper to taste.
- Combine everything: Add the cooked steak and tortellini back into the skillet, tossing gently to coat in the sauce. Let everything warm through for 2–3 minutes.
- Serve: Garnish with fresh parsley and extra provolone if desired. Serve hot and enjoy creamy, cheesy perfection.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4–6 people and takes about 35 minutes total—15 minutes for prep and 20 minutes to cook. It’s fast enough for a weeknight yet impressive enough for entertaining.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Avoid overheating to prevent the cheese from separating. This dish is best enjoyed fresh but reheats beautifully with care.
Variations and Customizations
Spicy Philly Style – Add crushed red pepper flakes or sliced jalapeños for heat.
Mushroom Lover’s Version – Include sautéed mushrooms for extra earthiness.
Cheesy Overload – Mix in mozzarella or fontina with provolone for an ultra-creamy sauce.
Garlic Herb Version – Add Italian seasoning and extra garlic for bolder flavor.
Chicken Tortellini Twist – Substitute chicken for steak for a lighter but equally delicious option.
Loaded Veggie Option – Toss in spinach, roasted red peppers, or zucchini for extra color and nutrients.
FAQs
Can I use frozen tortellini?
Yes, just boil according to package directions and drain well before adding to the sauce.
What cut of beef works best?
Ribeye, sirloin, or even flank steak sliced thinly all work beautifully.
Can I use provolone slices instead of shredded?
Yes, tear them into pieces so they melt evenly into the sauce.
Can I make it ahead of time?
You can prepare the sauce and steak ahead, then reheat and add fresh-cooked tortellini before serving.
What can I serve with this dish?
Garlic bread, Caesar salad, or roasted vegetables make perfect sides.
Can I use a different cheese?
Yes, mozzarella, fontina, or white cheddar work as substitutes if you prefer.
How do I keep the sauce smooth?
Stir continuously and avoid boiling once the cheese is added to prevent curdling.
Can I make this without cream?
You can use half-and-half or just milk for a lighter version, though the sauce will be thinner.
Is this dish spicy?
No, it’s mild and creamy by default, but you can add spice to taste.
Can I freeze leftovers?
It’s best enjoyed fresh; freezing may affect the sauce’s texture, but you can freeze the steak separately.
Conclusion
Cheesesteak Tortellini in Rich Provolone Sauce is where comfort meets sophistication—a creamy, cheesy, and utterly satisfying dish that’s easy to love. With its tender beef, sautéed vegetables, and luxurious sauce, it’s a one-pan meal that delivers big flavor with minimal fuss. Whether for a cozy night in or a special dinner, this fusion of Philly and Italian favorites will have everyone coming back for seconds.
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