If you love the bold, savory flavors of a classic Philly cheesesteak and the creamy comfort of pasta, this dish brings the best of both worlds together. Creamy Cheesesteak Tortellini Skillet with Melty Provolone features tender beef, sautéed peppers and onions, pillowy cheese tortellini, and a rich, creamy sauce finished with gooey provolone. It’s hearty, indulgent, and made entirely in one skillet—perfect for busy nights when you want something deeply satisfying without the hassle.
This recipe is comfort food with attitude: familiar, filling, and completely crave-worthy.
Why Creamy Cheesesteak Tortellini Skillet Is So Popular
Classic Cheesesteak Flavor, Reinvented
All the iconic elements of a cheesesteak—beef, onions, peppers, and provolone—are transformed into a creamy, pasta-based dinner that feels fresh and exciting.
Perfect for Real Life
- One-skillet meal
- Ready in about 30 minutes
- Family-friendly and filling
- Minimal cleanup
Ingredients You’ll Need
Creamy Cheesesteak Tortellini Ingredients Table
| Ingredient | Quantity | Purpose |
|---|---|---|
| Beef sirloin or shaved steak | 1 lb | Main protein |
| Olive oil | 1 tbsp | Sautéing |
| Onion (sliced) | 1 large | Sweet, savory base |
| Green bell pepper (sliced) | 1 large | Classic cheesesteak flavor |
| Garlic (minced) | 3 cloves | Aromatic depth |
| Italian seasoning | 1 tsp | Balance |
| Beef broth | 1½ cups | Sauce base |
| Refrigerated cheese tortellini | 18–20 oz | Hearty pasta |
| Heavy cream | 1 cup | Creamy texture |
| Provolone cheese (sliced or shredded) | 1½ cups | Melty topping |
| Salt & black pepper | To taste | Seasoning |
| Red pepper flakes (optional) | To taste | Gentle heat |
| Fresh parsley (optional) | For garnish | Fresh finish |
How to Make Creamy Cheesesteak Tortellini Skillet
1. 1. Cook the Steak
Heat olive oil in a large, heavy skillet over medium-high heat until hot and shimmering. Add the beef in a single layer, making sure not to overcrowd the pan. Let it cook undisturbed for about 1–2 minutes to develop a good sear, then quickly stir and cook for another 1 minute until just browned.
Remove the steak from the skillet and set it aside on a plate. This prevents overcooking and keeps the beef tender and juicy.
👉 Pro Tip: Thinly sliced or shaved steak cooks fast—don’t walk away from the pan.
2. Sauté the Vegetables
In the same skillet, add the sliced onions and bell peppers. Cook over medium heat for 5–7 minutes, stirring occasionally, until softened and lightly caramelized. This step builds the classic cheesesteak flavor.
Add the minced garlic and Italian seasoning and cook for about 30 seconds, just until fragrant.
👉 Flavor Tip: Let the onions brown slightly for deeper, sweeter flavor.
3. Build the Sauce
Pour the beef broth into the skillet, scraping up any browned bits from the bottom of the pan—this adds rich, savory depth to the sauce. Bring the liquid to a gentle simmer.
Add the tortellini directly to the skillet and stir so they’re evenly submerged. Cook according to package instructions, usually 4–6 minutes, stirring occasionally so they don’t stick.
👉 Why this works: Cooking tortellini in the sauce allows them to absorb flavor and naturally thicken the dish.
4. Make It Creamy
Lower the heat to medium-low and slowly stir in the heavy cream. Let the sauce simmer gently for 2–3 minutes, just until it thickens slightly and coats the tortellini.
Avoid boiling at this stage—gentle heat keeps the sauce smooth and creamy.
👉 Texture Tip: If the sauce thickens too much, add a splash of broth to loosen it.
5. Add Steak and Provolone
Return the cooked steak to the skillet and stir gently to combine. Lay slices or shredded provolone evenly over the top. Cover the skillet and cook for 2–3 minutes, until the cheese is fully melted and irresistibly gooey.
Remove from heat once the cheese melts to keep the steak tender.
👉 Final Touch: Sprinkle with fresh parsley or a pinch of black pepper before serving.
Tips for the Best Results
Pro Tips
- Use thinly sliced beef for tenderness
- Don’t overcook the steak—add it back at the end
- Keep heat low after adding cream
- Use provolone for authentic cheesesteak flavor
Common Mistakes to Avoid
- Boiling the cream sauce
- Overcrowding the pan
- Using thick cuts of steak
Variations & Substitutions
Easy Customizations
- Add mushrooms for extra depth
- Use chicken instead of beef
- Swap provolone for mozzarella or white American
- Add spinach at the end for freshness
Lighter Options
- Use half-and-half instead of cream
- Reduce cheese slightly
- Serve with a side salad
What to Serve With This Dish
- Garlic bread or rolls
- Simple green salad
- Roasted vegetables
- Steamed broccoli
Storage & Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently over low heat, adding a splash of broth or cream to loosen the sauce.
Frequently Asked Questions
Can Creamy Cheesesteak Tortellini Skillet be made ahead of time?
Yes, though it’s best enjoyed fresh. Reheat gently to preserve the creamy texture.
What cut of beef works best?
Shaved steak or sirloin is ideal for tenderness and quick cooking.
Can I make this dish spicy?
Absolutely—add red pepper flakes or sliced jalapeños.
Is this dish kid-friendly?
Yes. Simply skip the red pepper flakes for a mild version.
Conclusion
If you’re craving a hearty, indulgent dinner that’s packed with flavor and easy to make, Creamy Cheesesteak Tortellini Skillet with Melty Provolone is a must-try. It brings together the soul of a classic cheesesteak and the comfort of creamy pasta in one irresistible skillet—perfect for busy nights and serious comfort food cravings.