If you love the bold, savory flavors of a classic Philly cheesesteak and crave the comfort of creamy, cheesy pasta, this Cheesesteak Tortellini with Creamy Provolone Sauce is about to become your new favorite dinner. Juicy strips of seared steak, sautéed onions and bell peppers, and tender cheese-stuffed tortellini are all tossed in a rich, velvety provolone sauce that’s bursting with flavor.
This Philly-inspired pasta dish is not only easy to make in under 30 minutes, but it also delivers restaurant-quality taste right from your own kitchen. Whether you’re feeding a hungry family or hosting a casual dinner with friends, this hearty, comforting recipe hits the spot every time. Ready to dig into this irresistible fusion of steakhouse and pasta night? Let’s get started!
Why You’ll Love This Cheesesteak Tortellini Recipe
Creamy, cheesy, and packed with flavor, this Cheesesteak Tortellini with Creamy Provolone Sauce i is a dinner dream come true. It combines the rich, savory goodness of a classic Philly cheesesteak with the comforting satisfaction of cheesy tortellini pasta. Whether you’re a fan of quick weeknight meals or crave something indulgent without the fuss, this recipe checks every box. From its bold beef and bell pepper combo to the velvety provolone sauce, every bite feels like a cozy hug in a bowl.
Ingredients for Cheesesteak Tortellini in Provolone Sauce
Key Ingredients You’ll Need
- Cheese Tortellini — Fresh or refrigerated cheese tortellini brings rich, cheesy goodness and a tender bite.
- Steak — Thinly sliced ribeye or sirloin works best for juicy, flavorful bites that cook quickly.
- Provolone Cheese — The star of the creamy sauce, provolone melts beautifully for that signature cheesesteak flavor.
- Heavy Cream — Adds richness and creates the silky, luscious texture of the sauce.
- Onion — A sweet, caramelized base that enhances the savory steak flavor.
- Bell Peppers — Classic cheesesteak veggies; use green, red, or a mix for color and sweetness.
- Garlic — Adds a depth of flavor that complements both the steak and the sauce.
- Butter & Olive Oil — For sautéing the steak and vegetables to golden perfection.
- Salt & Black Pepper — Simple seasonings to bring all the flavors together.
Optional Add-Ins and Substitutions
- Mushrooms — Sautéed mushrooms add an extra layer of umami richness.
- Mozzarella or Fontina Cheese — For an extra cheesy, melty sauce, mix in a bit of mozzarella or fontina.
- Chicken or Ground Beef — Swap out the steak for sliced chicken breast or ground beef for an easy variation.
- Spinach — Stir in fresh spinach at the end for a pop of color and nutrients.
- Provolone Substitute — Can’t find provolone? Use white American cheese, gouda, or Swiss for a creamy, mild alternative.
- Gluten-Free Tortellini — Available in many grocery stores if you need a gluten-free option.
How to Make Cheesesteak Tortellini with Creamy Provolone Sauce — Step-by-Step
Step 1 — Cook the Cheese Tortellini
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until tender and al dente. Drain the tortellini, toss with a drizzle of olive oil to prevent sticking, and set aside.
Step 2 — Sauté the Steak, Onions, and Peppers
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the thinly sliced steak and season with salt and pepper. Cook for 2–3 minutes until browned and just cooked through. Remove the steak from the pan and set aside.
In the same skillet, add the sliced onions and bell peppers. Sauté for 4–5 minutes until softened and slightly caramelized. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 3 — Prepare the Creamy Provolone Sauce
Reduce the heat to medium-low. Pour the heavy cream into the skillet with the sautéed vegetables and stir gently. Gradually add the shredded provolone cheese, stirring constantly until the cheese melts and the sauce is smooth and creamy. Season the sauce with additional salt and black pepper to taste.
Step 4 — Combine and Serve
Add the cooked tortellini and seared steak back into the skillet. Toss everything together gently until the pasta is fully coated and the steak is evenly distributed. Serve hot, garnished with extra provolone or fresh parsley if desired.
Expert Tips for the Best Cheesesteak Pasta
Choosing the Best Steak Cuts
For the most tender and flavorful pasta, go for thinly sliced ribeye, sirloin, or flank steak. Ribeye gives you rich, juicy marbling (perfect for that authentic cheesesteak vibe), while sirloin and flank are leaner but still flavorful when sliced thin against the grain. If you’re short on time, ask your butcher to thin-slice the steak for you — it cooks faster and blends beautifully with the pasta.
How to Make Your Sauce Extra Creamy
To get that ultra-silky, velvety sauce, grate your provolone cheese fresh instead of using pre-shredded (which often contains anti-caking agents that can make sauces grainy). Slowly melt the cheese over low heat and stir continuously to avoid clumps. For an even richer texture, stir in 2 tablespoons of cream cheese or a splash of pasta cooking water to emulsify the sauce and make it extra luscious.
Variations — Chicken or Vegetarian Options
- Chicken Cheesesteak Tortellini: Swap steak for thinly sliced chicken breast or rotisserie chicken for a lighter twist that still packs plenty of flavor.
- Vegetarian Option: Skip the meat and bulk up the dish with sautéed mushrooms, spinach, or roasted bell peppers. You can even add plant-based steak strips for a vegetarian-friendly alternative that mimics the original texture.
- Spicy Kick: Stir in a pinch of red pepper flakes or sliced jalapeños for a cheesesteak pasta with a spicy edge.
Serving Suggestions
Best Side Dishes to Pair With Cheesesteak Tortellini
Since this dish is rich and creamy, pairing it with lighter, fresh sides helps balance the meal beautifully. Here are some perfect options:
- Garlic Bread or Crusty Baguette — Ideal for soaking up that luscious provolone sauce.
- Simple Green Salad — A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette cuts through the richness.
- Steamed Broccoli or Roasted Veggies — Adds color, nutrients, and a mild flavor contrast to the creamy pasta.
- Caprese Salad — Fresh mozzarella, tomatoes, and basil offer a bright, refreshing side.
- Pickles or Giardiniera — For a zesty, tangy bite that complements the savory steak and cheese.
Wine and Beverage Pairings
The bold, savory flavors of cheesesteak tortellini pair well with both red and white wines, as well as some non-alcoholic options:
- Red Wine — A medium-bodied Cabernet Sauvignon, Zinfandel, or Merlot pairs wonderfully with the steak and cheese.
- White Wine — A crisp Chardonnay or Sauvignon Blanc complements the creamy sauce without overpowering it.
- Beer — A cold amber ale or lager mirrors the casual, comforting feel of a cheesesteak.
- Non-Alcoholic — Sparkling water with lemon, iced tea, or a light lemonade offers a refreshing balance to the richness of the dish.
Conclusion
This Cheesesteak Tortellini with Creamy Provolone Sauce is the ultimate comfort food mash-up — blending the iconic flavors of a Philly cheesesteak with the indulgence of cheesy, creamy pasta. With tender steak, sautéed vegetables, and a rich provolone sauce wrapped around pillowy tortellini, every bite is satisfying and full of bold, savory goodness.
Whether you’re cooking for a quick weeknight dinner or looking to impress guests with a crowd-pleasing dish, this recipe is sure to become a favorite in your rotation. Don’t forget to pair it with your favorite sides and beverages to complete the meal — and be ready for requests for seconds!