Cheesesteak Tortellini Creamy Provolone

Cheesesteak tortellini in creamy provolone sauce brings together the best of two comforting worlds for a cozy and satisfying dinner. Plump cheese tortellini are blanketed in a silky, cheesy sauce and mingled with tender steak, sweet peppers, and onions. This rich and filling dish makes even weeknight meals feel a little special.

I made this the first time for a game night and we all hovered over the skillet until every bite was gone. Even my picky eater son has declared it his new favorite pasta dish.

Ingredients

• Cheese tortellini: Delivers creamy flavor and holds up well in a cheese sauce Look for refrigerated or fresh tortellini for the best texture
• Thinly sliced steak like ribeye or sirloin: Adds richness and heartiness Go for well-marbled steak from the butcher counter so it remains tender
• Olive oil: Helps brown the steak and flavors the vegetables Use regular pure olive oil for high heat cooking
• Medium onion: Brings natural sweetness Slice it thin for quick sautéing and soft texture
• Green bell pepper: Lends freshness and a classic cheesesteak flavor Select firm bright green peppers for a crisp bite
• Garlic cloves: Infuses the dish with aromatic depth Go for plump fresh cloves whenever possible
• Beef broth: Builds up the sauce with savory notes Choose low sodium broth to better control salt
• Heavy cream: Produces a silky smooth cheesy sauce A rich cream with at least 36 percent butterfat keeps the sauce thick
• Provolone cheese: Gives a stretchy gooey cheese pull and mild tang Go for hand shredded blocks of provolone for extra meltability
• Salt and pepper: Brightens and balances the flavors Always taste and adjust after adding the steak and cheese
• Fresh parsley: Brings a burst of color and freshness Add just before serving to retain vibrancy

Instructions

Cook the Tortellini:

Bring a large pot of salted water to a rolling boil Drop in the cheese tortellini and cook according to the package directions until al dente Drain well and set aside so they do not overcook

Brown the Steak:

Heat olive oil in a large skillet over medium heat Add the bite sized steak pieces in a single layer Allow them to sizzle without moving until one side is browned about three to four minutes Flip to finish browning then use tongs to move the steak to a plate Keep any juices in the pan for the next step

Sauté Aromatics:

In the same skillet add the sliced onion bell pepper and minced garlic Stir everything together and cook for five to six minutes until the vegetables soften and onions turn translucent Scrape the bottom to prevent sticking

Deglaze with Broth:

Pour beef broth into the hot pan Use a wooden spoon to scrape up any flavorful browned bits from the bottom Let everything simmer for two to three minutes to concentrate the flavors

Make the Cheese Sauce:

Reduce the heat to low and gradually pour in the heavy cream Let the mixture gently bubble for four to five minutes stirring often until the sauce thickens slightly Sprinkle in the provolone cheese a handful at a time Stir constantly until every bit has melted and the sauce is glossy and smooth

Combine the Steak and Pasta:

Add the browned steak and any juices back into the skillet Turn the steak so it gets coated in the melty cheese sauce Taste for seasoning and adjust salt and pepper as desired

Finish the Dish:

Gently fold the cooked and drained tortellini into the skillet Make sure the pasta gets covered evenly in the cheese sauce Use a large spoon to turn and mix taking care not to break the pasta

Garnish and Serve:

Turn off the heat Sprinkle over lots of fresh chopped parsley Serve straight from the skillet while the cheese is still gooey and the steak is juicy

Watching the provolone melt into the sauce always gets the family gathered around the stove. My favorite element has to be the way the onions and peppers perfume the kitchen it takes me back to Sunday steak sandwiches as a kid.

Storage Tips

Leftovers keep well for two days in the fridge. Store in an airtight container and reheat gently on the stove with a splash of milk to loosen the sauce. Avoid microwaving if you can since that can make the cheese seize up.

Ingredient Substitutions

Swap provolone with mozzarella for a milder creamy pull. If you want extra richness stir in a little grated parmesan. Substitute red or yellow bell pepper for green if it is what you have on hand. Even ground beef or shredded rotisserie chicken will work in a pinch for the steak.

Serving Suggestions

Pair generous bowls with warm crusty bread for sopping up every last drop of sauce. This cheesy pasta shines next to a crisp green salad with a sharp vinaigrette. For weeknight gatherings serve family style from the skillet for a fun interactive meal.

Cultural and Historical Context

Inspired by the iconic Philly cheesesteak this recipe brings those classic flavors to a comforting pasta bake. Melty provolone paired with peppers and onions has long been a sandwich favorite but in this dish the cheesy sauce brings a new level of richness.

Seasonal Adaptations

Swap in roasted red peppers or caramelized mushrooms for extra depth in cooler months Add fresh basil or chopped tomatoes in summer for brightness Use turkey or chicken sausage for a lighter twist

Success Stories

A friend made this dish for her busy week and messaged me that her teenagers asked for seconds and thirds. It has become a birthday dinner request in our house for anyone who loves steak and cheese. Last Christmas we even doubled the recipe for a crowd and there was not a bite left.

Freezer Meal Conversion

To freeze assemble the sauce and steak ahead but leave out the cooked tortellini. Cool the sauce fully before sealing in a freezer bag or airtight container. After thawing heat the sauce while you cook the pasta then toss together and serve with parsley for a just made taste.

This dish brings weeknight comfort and is always a crowd pleaser. Melted provolone and tender steak take cheesy pasta to new heights.

Recipe FAQs

→ Can I use a different cheese instead of provolone?

Yes, mozzarella or Swiss are good alternatives. Just ensure the cheese melts smoothly into the sauce.

→ What type of steak works best?

Ribeye or sirloin are ideal since they remain tender and flavorful after a quick sear.

→ How do I avoid a grainy sauce?

Use freshly grated cheese and add it gradually to the warm cream, stirring until fully melted and smooth.

→ Is this dish suitable for meal prep?

It can be made ahead and reheated, but for a cheesier texture, it’s best enjoyed fresh from the skillet.

→ Can I add extra vegetables?

Absolutely! Mushrooms or red bell peppers make great additions to the classic combination.

→ What pairs well as a side?

Crusty bread is perfect for soaking up extra sauce, or try a simple green salad for freshness.