🥘Easy Made Cheesesteak Tortellini in Creamy Provolone Sauce

Take everything you love about a Philly cheesesteak — tender beef, peppers, onions, and gooey provolone — then wrap it up with pillowy tortellini in a silky, cheesy sauce. That’s what you get with this Cheesesteak Tortellini in Rich Provolone Sauce: a hearty, indulgent meal that feels like pure comfort food in a bowl.

It’s weeknight-friendly but tastes like something you’d order at a cozy Italian bistro.

💖 Why You’ll Love This Recipe

• Combines two favorites: cheesesteak + cheesy pasta
• Rich, creamy provolone sauce coats every bite
• Hearty enough for dinner, indulgent enough for special occasions
• Quick to make with store-bought tortellini

🥄 Ingredients

For the Pasta:

• 1 (20 oz) package cheese tortellini (fresh or refrigerated)

For the Cheesesteak Filling:

• 1 lb thinly sliced beef (ribeye, sirloin, or shaved steak)
• 2 tbsp olive oil or butter
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• Salt and black pepper, to taste

the Provolone Sauce:

• 2 tbsp butter
• 1 cup shredded provolone cheese (plus extra for topping)
• 2 cups whole milk (warm)
• 1 cup shredded provolone cheese (plus extra for topping)
• ½ cup shredded mozzarella cheese
• ½ tsp garlic powder
• Pinch of red pepper flakes (optional)
• Salt and black pepper, to taste

🧑‍🍳 Instructions

1. Cook Tortellini – Cook tortellini according to package directions. Drain and set aside.
2. Prepare Cheesesteak Filling – In a large skillet, heat olive oil. Add sliced beef and cook until browned. Remove and set aside. In the same skillet, sauté onions and peppers until soft and caramelized. Season with salt and pepper. Return beef to the skillet and stir to combine.
3. Make Provolone Sauce – In a saucepan, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in warm milk until smooth and thickened. Add provolone, mozzarella, garlic powder, and red pepper flakes. Stir until melted and creamy. Season with salt and pepper.
4. Combine Everything – Add cooked tortellini and cheesesteak mixture to the skillet. Pour the provolone sauce over and stir gently to coat.
5. Serve – Sprinkle extra provolone on top if desired. Serve hot, creamy, and indulgent.

💡 Tips for the Best Cheesesteak Tortellini

• Use shaved steak or thinly sliced ribeye for authentic cheesesteak flavor.
• Don’t overcook tortellini — they should be tender but not mushy.
• Warm your milk before adding it to the roux for a smooth, lump-free sauce.
• Add mushrooms or banana peppers for extra flavor.

🧀 Cheesesteak Tortellini in Rich Provolone Sauce Recipe Card

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 6 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

• 1 ½ lbs beef sirloin or ribeye thinly sliced (like cheesesteak meat)
• 2 9 oz packages refrigerated cheese tortellini
• 2 tbsp olive oil
• 1 large onion thinly sliced
• 1 green bell pepper thinly sliced
• 1 red bell pepper thinly sliced
• 2 cloves garlic minced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk warm
• 1 cup beef broth
• 2 cups shredded provolone cheese
• ½ cup shredded mozzarella cheese optional for extra stretch
• ½ tsp salt adjust to taste
• ½ tsp black pepper
• ¼ tsp crushed red pepper flakes optional
• Fresh parsley chopped (for garnish)

Method

 

1. Cook Tortellini: Cook tortellini according to package instructions. Drain and set aside.

Cook Steak & Veggies:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add sliced beef and sear until browned but still tender. Remove and set aside.
3. In the same skillet, add onions and peppers. Cook until softened, then add garlic. Sauté 1 minute.

Make Provolone Sauce:

1. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute to form a roux.
2. Slowly whisk in warm milk and beef broth until smooth and thickened.
3. Reduce heat, stir in provolone (and mozzarella, if using) until melted and creamy. Season with salt, black pepper, and red pepper flakes if desired.
4. Combine: Add tortellini, steak, onions, and peppers into the cheese sauce. Toss gently until everything is coated.
5. Serve: Garnish with fresh parsley and serve hot.

Notes

Thinly slice the beef against the grain for tenderness.

If you want extra richness, stir a splash of heavy cream into the sauce before adding cheese.

Substitute mushrooms for peppers if you want a steak-and-mushroom variation.

This dish reheats best on the stove with a splash of milk added to loosen the sauce.

❓ FAQ

🥘 The Ultimate Comfort Bowl

Cheesesteak Tortellini in Rich Provolone Sauce is creamy, cheesy, and loaded with hearty flavors. It’s the kind of dish that warms you up, fills you up, and makes you go back for seconds.