Name: Cheesesteak Tortellini In Rich Provolone Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb cheese tortellini; 1 lb thinly sliced steak (ribeye or sirloin recommended); 1 tbsp olive oil; 1 small onion, thinly sliced; 1 small green bell pepper, thinly sliced; 1 small red bell pepper, thinly sliced; 2 cups shredded provolone cheese; 1 cup heavy cream; 1 tbsp butter; 2 cloves garlic, minced; Salt and pepper to taste

There's something truly irresistible about the combination of tender beef, cheesy tortellini, and a creamy provolone sauce. This Cheesesteak Tortellini recipe takes the classic flavors of a Philly cheesesteak and transforms them into a hearty, family-friendly pasta dish that’s perfect for busy weeknights.

I first created this recipe on a whim, inspired by leftover steak and a craving for something comforting yet quick. It’s become a staple in our home – a dish everyone loves and one that feels fancy without the extra effort. Let’s dive into the details!

Why You'll Love This Cheesesteak Tortellini

Get ready to meet your new favorite comfort food. This Cheesesteak Tortellini combines everything you love about the classic sandwich with the convenience of a one-pot pasta dinner.

First, it’s incredibly easy to make. From start to finish, you’ll have dinner on the table in under 30 minutes, making it perfect for those hectic evenings when time is tight.

Second, it’s packed with flavor. The combination of juicy steak, sautéed onions and peppers, and rich provolone sauce makes every bite feel indulgent and satisfying.

This dish is also budget-friendly. You can use affordable cuts of beef, like sirloin or even leftovers from a weekend cookout, and transform them into something truly special.

Finally, it’s endlessly versatile. Whether you prefer a spicier kick or want to swap in chicken for the beef, this recipe is easy to customize to suit your taste.

Ingredients Notes

The key to this dish’s magic lies in its simple yet flavorful ingredients. Each one works together to bring the essence of a cheesesteak into every bite.

The tortellini is the star of the show. Choose cheese-filled tortellini to add an extra layer of creaminess that pairs beautifully with the sauce.

For the steak, opt for thinly sliced sirloin or ribeye. If you’re in a pinch, shaved steak or leftover roast beef works just as well. Season it generously with salt, pepper, and a touch of garlic powder for that classic Philly cheesesteak flavor.

The onions and peppers bring a touch of sweetness and a pleasant crunch. Use green bell peppers for an authentic taste, but red, yellow, or orange peppers can add a pop of color and variety.

The provolone cheese is what makes the sauce truly shine. Opt for a sharp provolone if you like bold flavors, or go for a mild version for a creamier, subtler taste.

Finally, the beef broth and heavy cream form the base of the sauce. They create a rich, velvety consistency that ties everything together.

How To Make This Cheesesteak Tortellini

This dish comes together quickly, making it ideal for weeknight dinners or last-minute cravings.

Start by cooking the tortellini according to the package instructions. Drain and set aside, reserving about half a cup of the pasta water to thin the sauce later if needed.

While the tortellini cooks, heat a large skillet over medium-high heat. Add a drizzle of olive oil and sauté the thinly sliced steak until it’s browned and just cooked through. Remove the steak from the pan and set it aside.

In the same skillet, add a bit more oil if needed and toss in the sliced onions and peppers. Cook until they’re soft and slightly caramelized, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.

Deglaze the pan with beef broth, scraping up any browned bits for extra flavor. Reduce the heat to low and stir in the heavy cream and shredded provolone cheese. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.

Return the cooked steak to the skillet along with the drained tortellini. Toss everything together until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Serve immediately, garnished with fresh parsley or a sprinkle of parmesan cheese for an extra touch of indulgence.

Storage Options

If you have leftovers (which isn’t likely!), this dish stores beautifully.

To refrigerate, transfer the tortellini to an airtight container and store for up to 3 days. The sauce will thicken as it cools, so add a splash of milk or broth when reheating to bring it back to its creamy consistency.

For freezing, let the dish cool completely before placing it in a freezer-safe container. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave.

Variations and Substitutions

This recipe is a playground for creativity.

Swap the steak for chicken or even ground beef for a different protein option.
Add some heat by stirring in red pepper flakes or diced jalapeños.
For a veggie-forward version, load up on sautéed mushrooms, spinach, or zucchini.
Experiment with cheeses! While provolone is classic, mozzarella or gouda can offer a fun twist.
Make it lighter by using half-and-half instead of heavy cream and turkey or chicken sausage instead of beef.

This Cheesesteak Tortellini recipe is a crowd-pleaser that’s destined to become a regular in your dinner rotation. Try it once, and you’ll see why it’s a favorite in our household!