Cheesesteak Tortellini in Creamy Provolone Pepper Sauce is a bold and comforting fusion dish that brings together the flavors of a classic Philly cheesesteak with the rich, creamy indulgence of cheesy tortellini. Tender beef, sweet peppers, and onions are folded into a luscious provolone sauce, making this an unforgettable one-pan meal.

Why You’ll Love This Recipe

This dish offers a creative spin on two beloved comfort foods—cheesesteak and pasta. It’s packed with rich, savory flavor, comes together quickly, and feels indulgent without being overly complicated. It’s perfect for a cozy weeknight dinner but impressive enough for guests. Plus, it’s easily customizable with your favorite veggies or cheese blend.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

cheese tortellini (fresh or refrigerated)
olive oil
small onion, thinly sliced
green bell pepper, thinly sliced
red bell pepper, thinly sliced
garlic, minced
thinly sliced beef (shaved ribeye or steakums)
Worcestershire sauce
heavy cream
shredded provolone cheese (or provolone/mozzarella blend)
salt and black pepper
fresh parsley (optional)

directions

Step 1: Cook the Tortellini
Bring a pot of salted water to a boil. Cook tortellini according to package directions. Drain and set aside, reserving a splash of pasta water.

Step 2: Sauté the Vegetables
In a large skillet over medium heat, heat the olive oil.
Add sliced onions and bell peppers. Cook for about 5–6 minutes until softened.
Add minced garlic and sauté for 1 more minute until fragrant.

Step 3: Cook the Beef
Push the vegetables to the side of the skillet.
Add the thinly sliced beef and cook until browned, about 3–4 minutes.
Season with salt, black pepper, and Worcestershire sauce.
Stir to combine the beef with the vegetables.

Step 4: Make the Creamy Sauce
Lower the heat. Stir in the heavy cream and bring to a gentle simmer.
Gradually add shredded provolone cheese, stirring constantly until the sauce is smooth and melted.
Add a splash of reserved pasta water if the sauce is too thick.

Step 5: Combine and Serve
Fold in the cooked tortellini until well coated in the sauce.
Heat through for another 1–2 minutes.
Garnish with chopped parsley or additional cheese if desired. Serve hot.

Servings and timing

This recipe serves 4–5 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add Mushrooms: Sauté with onions and peppers for extra umami.
Include Greens: Stir in sautéed spinach or kale for added nutrition.
Cheese Swap: Use a blend of provolone and white cheddar or gouda.
Spicy Kick: Add crushed red pepper flakes or sliced banana peppers.
Low-Carb Version: Serve the beef and pepper mixture over steamed vegetables or zucchini noodles instead of tortellini.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat, adding a splash of milk or cream to loosen the sauce.
Microwaving is also fine; reheat in 30-second intervals, stirring between, until warm.
Freezing is not recommended as the sauce may separate and tortellini may become mushy upon thawing.

FAQs

What kind of beef should I use?

Thinly sliced ribeye is ideal, but steakums or shaved beef also work well.

Can I use frozen tortellini?

Yes, just follow the cooking instructions on the package before adding to the dish.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prep the meat and vegetables ahead to save time.

How can I thicken the sauce?

If the sauce is too thin, add a little more shredded cheese or let it simmer longer to reduce.

What if I don’t have provolone?

Mozzarella, Monterey Jack, or white cheddar can be used as alternatives.

Is this dish spicy?

No, it’s not spicy by default. Add crushed red pepper or hot sauce for heat.

Can I make it vegetarian?

Yes, skip the beef and use mushrooms or plant-based meat substitutes instead.

How do I avoid overcooking the beef?

Use high heat for a quick sear, and cook just until browned to keep it tender.

Will this dish work without heavy cream?

Yes, you can use half-and-half or whole milk, but the sauce will be thinner.

Can I add extra vegetables?

Absolutely. Zucchini, mushrooms, or broccoli florets are excellent additions.

Conclusion

Cheesesteak Tortellini in Creamy Provolone Pepper Sauce is a mouthwatering fusion that’s rich, cheesy, and deeply satisfying. With its hearty mix of beef, pasta, and creamy cheese sauce, it’s a comfort food classic with a modern twist. Quick to make and easy to adapt, it’s a weeknight winner that delivers restaurant-quality flavor with minimal effort.