Cheesesteak Tortellini in Rich Provolone Sauce is an indulgent, crowd-pleasing fusion dish that combines the hearty flavors of a Philly cheesesteak with the creamy comfort of cheesy pasta. Tender steak, sautéed peppers and onions, and cheese-filled tortellini are all enveloped in a smooth, savory provolone sauce—making this a truly unforgettable meal.

Why You’ll Love This Recipe

This dish is a game changer for anyone who loves bold flavors and rich, satisfying meals. It brings together two comfort food favorites—cheesesteaks and pasta—into one decadent, easy-to-make dinner. Perfect for entertaining guests or treating yourself to a restaurant-quality dish at home, this recipe is as impressive in taste as it is in presentation. Plus, it’s ready in under an hour and requires only one pan for the sauce.

ingredients

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

12 oz cheese tortellini
1 lb thinly sliced steak (ribeye or flank steak)
1 green bell pepper, sliced
1 onion, thinly sliced
2 tbsp olive oil
2 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1 1/2 cups shredded provolone cheese
1/2 tsp Worcestershire sauce
Salt and pepper, to taste
Fresh parsley for garnish (optional)

directions

Cook the cheese tortellini according to package instructions. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steak and season with salt and pepper. Sear for 2–3 minutes until just cooked through. Remove from the pan and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the sliced bell pepper and onion, and sauté until softened, about 5–6 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to deglaze. Let it simmer for 2–3 minutes.
Reduce the heat to low, stir in the heavy cream, and bring the mixture to a gentle simmer.
Gradually add the shredded provolone cheese, stirring continuously until the cheese melts and the sauce becomes smooth and creamy.
Return the steak and tortellini to the skillet and toss gently to combine, allowing everything to heat through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh parsley if desired, and serve hot.

Servings and timing

This recipe serves approximately 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Spicy Kick: Add red pepper flakes or sliced hot peppers for a spicier version.
Cheese Swap: Substitute mozzarella or fontina for a milder flavor if provolone is too strong.
Vegetarian Option: Use mushrooms or sautéed zucchini in place of steak for a meatless version.
Pasta Change: Swap out tortellini for penne or rigatoni if preferred, though the cheese filling adds a special touch.
White Wine Upgrade: Deglaze the pan with a splash of white wine instead of Worcestershire sauce for a deeper flavor profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over medium heat, adding a splash of cream or broth to loosen the sauce if needed. Avoid microwaving on high, as it may cause the cheese sauce to separate—use medium power and stir often if microwaving.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare it in advance. Store the components separately for best texture and combine when reheating.

What’s the best cut of steak to use?

Ribeye is ideal for flavor and tenderness, but flank steak or sirloin work well too.

Can I use frozen tortellini?

Absolutely—just cook according to package directions before adding to the sauce.

Is it possible to make this dish lighter?

You can use half-and-half instead of heavy cream and reduce the cheese slightly for a lighter version.

How can I thicken the sauce if it’s too runny?

Let it simmer a bit longer uncovered, or add a small amount of cornstarch slurry to thicken.

Does this freeze well?

Due to the cream and cheese, the sauce may separate when frozen. It’s best enjoyed fresh or refrigerated.

Can I use a different type of cheese?

Yes, try sharp white cheddar, gouda, or Swiss for different flavor profiles.

What can I serve with this dish?

A side salad or roasted vegetables make excellent, lighter pairings for this rich meal.

How do I avoid overcooking the steak?

Sear the steak just until browned, then remove it promptly to prevent it from becoming tough.

Is this suitable for kids?

Yes, the creamy sauce and cheese tortellini make it very kid-friendly. Adjust spice levels as needed.

Conclusion

Cheesesteak Tortellini in Rich Provolone Sauce is a sensational fusion dish that’s both comforting and indulgent. With tender steak, flavorful vegetables, and a creamy, cheesy sauce, it’s a hearty meal that’s sure to impress. Whether you’re cooking for guests or enjoying a cozy night in, this recipe delivers on taste, texture, and satisfaction every time.