If you have a soft spot for rich, comforting meals that bring together bold flavors and creamy textures, then let me introduce you to the unforgettable Cheesesteak Tortellini in Creamy Provolone Sauce. This dish beautifully marries the beloved cheesesteak sandwich flavors with pillowy cheese tortellini, all enveloped in a luscious provolone cheese sauce. Every bite offers a perfect harmony of tender steak, sweet bell peppers, and onions, all swimming in a smooth, cheesy blanket that’s pure indulgence. It’s an easy-to-make recipe that feels fancy enough for guests but cozy enough for a weeknight dinner. Trust me, once you try this, it’ll quickly become a new favorite in your recipe rotation.

Cheesesteak Tortellini in Creamy Provolone Sauce Recipe - Recipe Image

Ingredients You’ll Need

When you look at the ingredients for this dish, you’ll see it’s a wonderful blend of simple pantry staples and fresh components. Each ingredient has its own crucial role in building the bold, creamy flavors and the satisfying textures that make Cheesesteak Tortellini in Creamy Provolone Sauce so special.

Cheese tortellini: Whether fresh or frozen, these little pasta pockets bring a cheesy filler that pairs perfectly with the sauce and filling.
Olive oil: Adds a subtle fruitiness and helps prevent the pasta from sticking together.
Thinly sliced beef steak (ribeye or sirloin): The star protein that makes this tortellini dish feel hearty and satisfying.
Onion: Thinly sliced to add sweetness and depth as it caramelizes with the steak.
Green bell pepper: Provides a fresh crunch and a pop of color to brighten up the dish.
Italian seasoning: A mix of herbs that adds aromatic complexity and ties the flavors together.
Salt and pepper: Essential for seasoning and balancing the taste throughout.
Butter: To create a rich, velvety roux that forms the base of the creamy sauce.
All-purpose flour: Helps thicken the sauce to the perfect consistency.
Milk: The creamy liquid that blends everything smoothly.
Shredded provolone cheese: The secret to the sauce’s irresistible cheesy flavor and melt-in-your-mouth texture.

How to Make Cheesesteak Tortellini in Creamy Provolone Sauce

Step 1: Cook the Tortellini

Start by bringing a large pot of salted water to a boil. Add your cheese tortellini and cook according to the package directions, usually just until al dente. This ensures your tortellini will have just the right bounce and bite to hold up to the rich sauce later. Drain well, then toss with a tablespoon of olive oil. This keeps the pasta from sticking and adds a subtle flavor hint that complements the beef and veggies later.

Step 2: Prepare the Cheesesteak Filling

Heat a tablespoon of olive oil in a large skillet over medium-high heat, then add the thinly sliced beef steak along with the onions and green bell peppers. Sprinkle the mixture evenly with Italian seasoning, salt, and pepper. Stir frequently as the beef browns beautifully and the onions and peppers soften and sweeten. This step is where all those iconic cheesesteak flavors really develop, making your kitchen smell irresistible. Once cooked through, set this savory filling aside for the next step.

Step 3: Make the Provolone Sauce

In a medium saucepan, melt the butter over medium heat until foaming, then whisk in the all-purpose flour. This is your roux, the magic base that will give the sauce creamy thickness. Gradually whisk in the milk, making sure to keep the mixture smooth and lump-free. Stir continuously until the sauce thickens up perfectly. Lower the heat and fold in the shredded provolone cheese along with a pinch more Italian seasoning, salt, and pepper. Stir until the cheese melts completely into a glossy, luscious sauce.

Step 4: Combine and Warm Through

Return the cheesesteak filling to the skillet, add in the cooked tortellini, then pour over the creamy provolone sauce. Gently toss everything together so that every bite of tortellini is laden with that cheesy, meaty goodness. Keep the heat low and warm through just until everything is heated evenly. Now you’re ready to serve a soul-satisfying dish that combines all your favorite comforts in one bowl.

How to Serve Cheesesteak Tortellini in Creamy Provolone Sauce

Garnishes

To elevate your presentation and add even more flavor, sprinkle a little extra shredded provolone or Parmesan cheese on top. A light dusting of Italian seasoning or freshly chopped parsley brings a fresh, herbal brightness that complements the rich sauce wonderfully. For an extra pop, a drizzle of hot sauce or some crushed red pepper flakes can add a pleasant kick that balances the creaminess.

Side Dishes

This dish is rich and filling, so pairing it with light, fresh sides works beautifully. A crisp green salad with a tangy vinaigrette cuts through the creamy sauce and offers a refreshing contrast. Steamed or roasted vegetables like asparagus, broccoli, or green beans also provide nice textural variety and a boost of color to the plate.

Creative Ways to Present

Serve this Cheesesteak Tortellini in Creamy Provolone Sauce in shallow bowls to showcase the generous sauce coating every tortellini. For a special dinner, plate individual portions with a garnish of microgreens or basil leaves for elegance. You could even serve it family-style in a large skillet right on the table, inviting everyone to dig into the silky, cheesy deliciousness together.

Make Ahead and Storage

Storing Leftovers

Leftovers of this dish keep well in the refrigerator for up to 3 days. Transfer the Cheesesteak Tortellini in Creamy Provolone Sauce into an airtight container to maintain freshness and prevent any odors from mingling with other foods.

Freezing

If you want to freeze the dish, it’s best to do so without the sauce initially, as creamy sauces can sometimes separate on thawing. Freeze the cooked tortellini and cheesesteak filling in a sealed container separately. When ready to enjoy, gently reheat the filling and pasta, then freshly make the provolone sauce before combining.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring often to prevent the sauce from breaking. If the sauce thickens too much, add a splash of milk to bring back that creamy consistency. Microwave reheating works too, but do it in short bursts with stirring in between.

FAQs

Can I use a different type of cheese for the sauce?

Absolutely! While provolone cheese is key to the authentic flavor of this dish, you can experiment with mozzarella for extra stretch or a sharper cheese like fontina for a different twist. Just make sure your cheese melts smoothly.

Is it okay to use frozen tortellini?

Yes, frozen tortellini works wonderfully for this recipe. Just follow the package instructions for cooking time and be sure to drain and toss immediately with olive oil to keep it from sticking.

Can I make this dish vegetarian?

You can! Substitute the beef with sautéed mushrooms, extra bell peppers, or even seitan for a vegetarian-friendly version. The creamy provolone sauce still adds plenty of flavor.

What’s the best cut of beef to use?

Thinly sliced ribeye or sirloin works best as they’re tender and flavorful. Aim for cuts that cook quickly and stay juicy, which is essential for that cheesesteak vibe.

Can I prepare this dish ahead of time for a party?

You can prepare the components ahead, but it’s best to combine and warm everything just before serving to keep the sauce creamy and the tortellini perfectly tender.

Final Thoughts

This Cheesesteak Tortellini in Creamy Provolone Sauce is truly a crowd-pleaser that delivers comfort and richness with every spoonful. It’s perfect for when you want to impress without spending hours in the kitchen. Whether for a cozy weeknight meal or a special occasion, don’t hesitate to give this recipe a try. Your taste buds are in for a wonderful treat!