This Creamy Provolone Cheesesteak Tortellini combines the iconic flavors of a Philly cheesesteak with the comforting creaminess of cheesy tortellini. Tender steak pieces, sautéed peppers and onions, and cheese-filled tortellini come together in a rich provolone cream sauce that’s pure indulgence in every bite.
It’s an irresistible fusion of pasta and sandwich — hearty, cheesy, and incredibly satisfying. The creamy sauce perfectly complements the savory beef and sweet peppers, creating a dish that’s both nostalgic and restaurant-worthy. Whether it’s a cozy weeknight dinner or an impressive meal for guests, this recipe always delivers.
Why You’ll Love This Creamy Provolone Cheesesteak Tortellini
You’ll love this recipe because it turns a classic American favorite into a comforting pasta dish. The combination of melty provolone, tender beef, and sautéed veggies creates a flavor explosion that’s rich but balanced. It’s easy to make, full of texture, and ready in under an hour.
This dish also reheats beautifully, making it a great choice for meal prep or leftovers that taste even better the next day. It’s comfort food with a gourmet twist that everyone will crave.
Why You Should Try This Recipe
If you’re a fan of Philly cheesesteaks or creamy pasta dishes, this recipe is a must-try. It merges the best of both worlds — juicy beef, onions, and peppers wrapped in a luscious, cheesy sauce. The tortellini adds an extra layer of indulgence, making each bite creamy, cheesy, and satisfying.
It’s simple enough for a casual dinner yet impressive enough to serve when entertaining. Plus, it’s a one-pan wonder that minimizes cleanup without sacrificing flavor.
Ingredients You’ll Need
Main Ingredients
- 12 oz cheese tortellini (fresh or refrigerated)
- 1 lb (450 g) thinly sliced sirloin or ribeye steak
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- 1 ½ cups shredded provolone cheese (or provolone-mozzarella blend)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper (optional)
- Salt and black pepper to taste
Optional Garnishes
- Fresh parsley
- Extra shredded provolone
- Red pepper flakes
How to Make Creamy Provolone Cheesesteak Tortellini (Step-by-Step)
1. Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
2. Cook the Steak
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and season with salt and pepper. Sear for 2–3 minutes per side until browned and cooked through. Remove the steak from the skillet and set aside.
3. Sauté the Vegetables
In the same skillet, add butter along with the sliced onions and peppers. Cook for 4–5 minutes, stirring often, until they soften and start to caramelize. Add minced garlic and cook for another 30 seconds until fragrant.
4. Deglaze and Build the Sauce
Pour in the beef broth and scrape up any browned bits from the bottom of the pan for flavor. Stir in the heavy cream, garlic powder, onion powder, and crushed red pepper. Bring to a gentle simmer.
5. Add the Cheese
Reduce the heat to low and stir in the shredded provolone cheese a handful at a time, stirring until smooth and melted. The sauce should be creamy and slightly thickened.
6. Combine the Ingredients
Return the cooked steak to the skillet and stir to coat it in the sauce. Add the cooked tortellini and toss everything together gently. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
7. Taste and Adjust
Taste the sauce and adjust seasoning with additional salt or pepper as needed. Allow it to simmer for another 2–3 minutes so the flavors meld together.
8. Serve and Garnish
Transfer the creamy cheesesteak tortellini to bowls. Garnish with chopped parsley and a sprinkle of extra provolone. Serve immediately while hot and bubbly.
10 Tips for the Best Creamy Provolone Cheesesteak Tortellini
- Use thinly sliced steak for tenderness and quick cooking.
- Don’t overcook the tortellini — it continues cooking in the sauce.
- Use fresh provolone for smoother melting.
- Deglaze the pan with broth to capture all the flavor from the steak.
- Add a splash of pasta water to achieve the perfect sauce consistency.
- Cook veggies just until tender for the best texture and sweetness.
- Use heavy cream for a rich, velvety finish.
- For spice lovers, add jalapeños or red pepper flakes.
- Let the sauce rest for a few minutes before serving — it thickens naturally.
- Serve immediately for the creamiest texture and best presentation.
10 Variations & Substitutions
- Chicken Cheesesteak Tortellini: Substitute steak with sliced chicken breast.
- Mushroom Version: Add sautéed mushrooms for extra umami.
- Spicy Philly Style: Use pepper jack cheese and crushed red pepper.
- Four-Cheese Blend: Mix provolone with mozzarella, cheddar, and parmesan.
- Low-Carb Version: Replace tortellini with zucchini noodles.
- BBQ Twist: Add a few tablespoons of BBQ sauce to the cream mixture.
- Bacon Lover’s Style: Add crispy bacon bits for smoky flavor.
- Lighter Version: Use half-and-half instead of heavy cream.
- Vegetarian Option: Skip the steak and add extra peppers and onions.
- Garlic Herb Upgrade: Add fresh thyme or basil for aromatic depth.
What to Serve With Creamy Provolone Cheesesteak Tortellini (Step-by-Step)
- Start with a light Caesar or arugula salad for contrast.
- Serve with garlic bread or toasted baguette slices for dipping.
- Add roasted vegetables like asparagus, broccoli, or zucchini.
- Offer a glass of red wine such as Cabernet Sauvignon or Merlot.
- Garnish each serving with a sprinkle of parmesan and parsley.
- For extra texture, top with crispy onions or breadcrumbs before serving.
- Finish the meal with a light dessert — tiramisu or chocolate mousse pairs beautifully.
Storage & Reheating Tips (Step-by-Step)
To Store
Let the pasta cool completely. Store in airtight containers and refrigerate for up to four days.
To Freeze
Place cooled pasta in freezer-safe containers. Label and freeze for up to two months.
To Reheat (From Refrigerator)
Warm gently in a skillet over low heat. Add a splash of milk or cream to restore creaminess.
To Reheat (From Frozen)
Thaw overnight in the refrigerator. Reheat slowly on the stove, stirring until hot and smooth.
Recipe FAQs
- Can I use ground beef instead of steak? Yes, it works great for a budget-friendly option.
- Can I use different cheese? Mozzarella, Swiss, or fontina melt beautifully too.
- Can I make it ahead? Yes, assemble and refrigerate before reheating gently.
- Can I skip the peppers? You can, but they add authentic cheesesteak flavor.
- Can I use jarred Alfredo sauce? Yes, but homemade tastes richer.
- Is it spicy? Only if you add red pepper flakes.
- Can I make it gluten-free? Use gluten-free tortellini.
- Can I add mushrooms? Absolutely — they pair perfectly with steak.
- Can I bake it? Yes, transfer to a baking dish, top with cheese, and bake at 375°F for 15 minutes.
- Can I double the recipe? Yes, use a large skillet or Dutch oven.
- What’s the best steak cut to use? Ribeye or sirloin are ideal for tenderness.
- Can I add onions only? Yes, for a milder version.
- How long does it last? Up to four days in the refrigerator.
- Can I make it dairy-free? Use coconut cream and vegan provolone.
- Can I serve it without pasta? Serve over mashed potatoes or rice instead.
- Can I use frozen tortellini? Yes, just adjust the cooking time.
- How can I make it creamier? Stir in extra cheese or a little cream cheese.
- What’s the best garnish? Chopped parsley or basil for color and freshness.
- Can I serve it cold? It’s best served hot and creamy.
- Does it reheat well? Yes, just add a splash of cream to revive the sauce.