I’m so excited to share this Cheesesteak Tortellini in Creamy Provolone Sauce Recipe with you! It’s one of those cozy, indulgent dishes that feels fancy enough to impress but comes together quickly for a satisfying weeknight dinner. The combination of tender steak, cheesy tortellini, and a velvety provolone sauce just hits all the comfort food notes without being too heavy.

Whenever I make this, it ends up being a total crowd-pleaser—perfect for when friends drop by unexpectedly or when you want to treat yourself after a long day. Plus, it’s flexible enough to customize, and the creamy provolone sauce is so luxurious that every bite feels like a little celebration. I think you’ll find this Cheesesteak Tortellini in Creamy Provolone Sauce Recipe is a fun twist on classic cheesesteak flavors that’s totally worth trying in your kitchen.

Ingredients You’ll Need

All the ingredients come together to create this amazing balance of flavors and textures—the savory steak, tender tortellini, and smooth cheese sauce are a dream team. When you shop, look for good-quality provolone and fresh herbs to really elevate the dish.

Cheese tortellini: Fresh or frozen works great; just cook according to package directions.
Thinly sliced steak: Ribeye or sirloin is perfect for tenderness and flavor—cut into bite-sized pieces for quick cooking.
Olive oil: For a nice sear on the steak without overpowering flavors.
Onion: Adds sweetness and depth—slice thin so it softens quickly.
Green bell pepper: Gives a subtle crunch and bright color.
Garlic: Fresh minced garlic brings that signature warmth and aroma.
Beef broth: Adds umami and tenderness while deglazing the pan.
Heavy cream: The base for that rich, creamy sauce you’ll want to savor.
Provolone cheese: Shredded, it melts beautifully into a smooth sauce full of character.
Salt and pepper: Essential for seasoning everything just right.
Fresh parsley: A simple garnish to brighten the dish and add a fresh bite.

Variations

This recipe is super adaptable—feel free to tweak the veggies or the type of cheese based on what you love or what’s in your fridge. I like to play around with the spice level or add mushrooms sometimes to mix it up.

Add spicy elements: A dash of crushed red pepper flakes or a pinch of cayenne adds a nice kick—I tried this variation when I wanted a little heat and loved it!
Mushrooms: Sautéed mushrooms bring an earthiness that complements the steak perfectly.
Substitute cheeses: Swap provolone for mozzarella or fontina for a milder or creamier sauce.
Vegetarian version: Replace steak with sautéed mushrooms, spinach, and bell peppers—still rich and flavorful.

How to Make Cheesesteak Tortellini in Creamy Provolone Sauce Recipe

Step 1: Cook the Tortellini

Start by cooking your cheese tortellini according to the package instructions—usually boiling for a few minutes until they float to the top means they’re done. Drain them well but keep them slightly al dente since they’ll finish cooking in the sauce. I like to toss them with a bit of olive oil to prevent sticking while you work on the rest of the dish.

Step 2: Brown the Steak

Heat olive oil in a large skillet over medium heat and add your bite-sized steak pieces. Cook them until nicely browned on the outside but still tender inside—about 3 to 4 minutes should do it. Avoid overcrowding the pan or stirring too much so you get a beautiful sear. Once done, remove the steak and set it aside; don’t worry, we’re bringing it back later!

Step 3: Sauté the Veggies

In the same skillet, toss in your sliced onion, green bell pepper, and minced garlic. The leftover steak drippings pack a lot of flavor, so this step is crucial for building that rich base. Cook until the veggies soften and the onion turns translucent—around 5 to 6 minutes. Stir occasionally, and keep an eye so the garlic doesn’t burn.

Step 4: Build the Creamy Sauce

Pour in the beef broth and scrape the skillet bottom to lift all those tasty browned bits. Let it simmer gently for a couple of minutes to deepen the flavor. Then add your heavy cream and bring everything to a gentle simmer. Stir frequently as the sauce thickens slightly—it usually takes 4 to 5 minutes. Patience here really pays off for that perfect creamy texture!

Step 5: Melt in the Provolone

Gradually add shredded provolone to the sauce, stirring continuously so it melts smoothly without clumping. This step transforms the sauce into a luscious, velvety blanket for the steak and tortellini. If your sauce looks too thick, a splash more broth or cream helps loosen it up.

Step 6: Combine Steak and Pasta

Return your cooked steak to the skillet and stir it well in the creamy provolone sauce. Season with salt and pepper to your liking—the sauce should be rich but balanced. Finally, add your cooked tortellini and gently toss everything together, making sure every tortellini is coated in that dreamy sauce.

How to Serve Cheesesteak Tortellini in Creamy Provolone Sauce Recipe

A close-up view of a pan filled with tortellini pasta, light yellow in color with a smooth texture, mixed with juicy pieces of brown cooked meat and bright green slices of bell pepper. A silver spoon is pouring creamy white sauce speckled with black pepper and red flakes over the pasta and meat, adding a thick and rich layer. Small green herbs are sprinkled throughout, adding a fresh touch. The background shows a warm kitchen setting with a white marbled texture surface under the pan. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish off this dish with a sprinkle of fresh chopped parsley—not just for color but because it adds a fresh, herbaceous note that brightens the richness. Sometimes I add a pinch of crushed red pepper flakes or a grind of black pepper right at the end for a little extra zip.

Side Dishes

This recipe is quite rich, so I love pairing it with a light side salad with a citrus vinaigrette or some steamed green beans. Garlic bread is another favorite for soaking up every last bit of that magical provolone sauce.

Creative Ways to Present

For special occasions, I’ve served this in small individual ramekins topped with a bit of extra melted cheese and broiled until bubbly—everyone feels like they’re getting their own gourmet dish. It’s also fun to garnish with thinly sliced roasted red peppers or crispy fried onions for texture contrast.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The creamy sauce thickens as it chills, so I usually add a splash of milk or broth when reheating to loosen it up. The flavors tend to develop even more overnight, which makes leftovers just as comforting.

Freezing

I’ve frozen this dish successfully, but I recommend freezing it without the pasta separately if possible, as tortellini can change texture after freezing. Freeze the creamy steak mixture in a sealed container for up to 2 months—just thaw overnight and reheat gently.

Reheating

Reheat leftovers on the stovetop over low heat, stirring often and adding a little broth or cream to refresh that silky sauce. If you’re in a hurry, the microwave works too—just cover loosely and stir every minute or so to avoid hot spots.

FAQs

Can I use other types of pasta for this Cheesesteak Tortellini in Creamy Provolone Sauce Recipe?

Absolutely! While cheese tortellini works great because of its cheesy pockets and shape, you can use other pasta like penne, rigatoni, or even fettuccine. Just make sure to adjust the cooking time accordingly and keep the pasta al dente since it will simmer a bit in the sauce.
What cut of steak is best for this dish?

Ribeye and sirloin are my go-to choices because they are tender and flavorful, but flank steak or even strip steak can work if sliced thinly against the grain. The key is to cut the steak into small, bite-sized pieces so it cooks quickly and stays juicy.
Can I make this recipe dairy-free or vegan?

To make a dairy-free or vegan version, you’ll need to swap out the cheese and cream for plant-based alternatives like coconut cream and vegan provolone or mozzarella-style shreds. Instead of steak, try marinated mushrooms or plant-based meat substitutes. Keep in mind the sauce texture might be a little different but still delicious!
How thick should I make the sauce?

The sauce should be thick enough to coat the steak and pasta nicely without being gluey. A gentle simmer after adding cream and cheese allows it to thicken naturally. If it gets too thick, thin it with a splash of broth or milk.

Final Thoughts

This Cheesesteak Tortellini in Creamy Provolone Sauce Recipe is hands down one of my favorite ways to bring a bit of indulgence to an ordinary night. The cozy, cheesy sauce paired with tender steak and pasta makes it feel like a treat that’s surprisingly easy to pull together. I hope you enjoy making it as much as I do—and don’t be afraid to make it your own with little tweaks. Trust me, your kitchen will thank you!