Name: Cheesesteak Tortellini in Rich Provolone Sauce
Prep time: 10 min
Cook time: PT-488192H32M18S
Total time: PT-488192H32M18S
Cuisine: Fusion
Ingredients: 12 oz cheese tortellini (fresh or refrigerated); 1 lb thinly sliced beef (ribeye or sirloin); 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 yellow onion, sliced; 2 cloves garlic, minced; 1 1/2 cups provolone cheese, shredded or sliced; 1 cup heavy cream; 2 tbsp butter; 2 tbsp olive oil; Salt and black pepper to taste; 1 tbsp Worcestershire sauce or 1/4 cup beef broth (optional)

This Cheesesteak Tortellini in Rich Provolone Sauce is the ultimate comfort food mashup—tender cheese-filled tortellini tossed with savory seasoned beef, caramelized onions and peppers, all smothered in a velvety provolone cheese sauce. It’s a fusion of Philly cheesesteak flavor and Italian pasta goodness that I can’t get enough of. Cheesesteak Tortellini in Rich Provolone Sauce

Why You’ll Love This Recipe

I love how this dish brings the bold, meaty flavor of a cheesesteak into a creamy, cheesy pasta form. It’s hearty and satisfying, perfect for a cozy dinner or when I’m craving something rich and indulgent. The combination of textures—from the soft tortellini to the gooey cheese sauce and juicy steak—makes every bite amazing. Plus, it comes together in under 30 minutes, which is perfect for busy weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cheese tortellini (fresh or refrigerated)
Thinly sliced beef (like ribeye or sirloin)
Bell peppers (green and red), sliced
Yellow onion, sliced
Garlic, minced
Provolone cheese, shredded or sliced
Heavy cream
Butter
Olive oil
Salt and black pepper
Optional: Worcestershire sauce or beef broth for extra depth

Directions

I start by cooking the tortellini according to the package instructions, then drain and set it aside.
In a large skillet, I heat olive oil over medium-high heat and cook the sliced beef until browned. I season it with salt, pepper, and a splash of Worcestershire sauce for added flavor, then remove it from the pan and set it aside.
In the same pan, I add a little more oil and sauté the onions and bell peppers until they’re soft and caramelized.
I lower the heat and stir in the butter and minced garlic, cooking for about 1 minute until fragrant.
Then I pour in the heavy cream and bring it to a simmer, letting it thicken slightly before adding in the provolone cheese. I stir until the cheese is fully melted and the sauce is smooth.
I return the beef to the pan and toss in the cooked tortellini, mixing everything together until it’s well coated with the creamy provolone sauce.
I serve it hot, sometimes with a sprinkle of chopped parsley or extra cheese on top.

Servings and timing

This recipe makes about 4 servings and takes roughly 25–30 minutes from start to finish. It’s quick enough for a weeknight dinner but impressive enough to serve to guests.

Variations

I sometimes swap out the beef for thinly sliced chicken or mushrooms for a different twist.
For a spicier kick, I add a dash of crushed red pepper flakes or use hot cherry peppers instead of bell peppers.
If I want it extra cheesy, I’ll mix in some mozzarella or a bit of sharp cheddar along with the provolone.
To lighten it up, I’ve made it with half-and-half instead of heavy cream—it still turns out creamy but a bit less rich.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I usually warm it gently in a skillet over low heat with a splash of cream or milk to loosen the sauce. The microwave works too—just cover it and heat in 30-second bursts, stirring in between.

FAQs

How do I keep the cheese sauce from clumping?

I make sure to lower the heat before adding the cheese and stir continuously until it melts smoothly. Using freshly shredded cheese instead of pre-packaged helps prevent clumping too.

Can I use frozen tortellini?

Yes, I’ve used frozen tortellini before. I just make sure to cook it according to the package directions before tossing it into the sauce.

What kind of beef works best for this recipe?

I usually go for thinly sliced ribeye or sirloin. If I’m in a pinch, shaved steak or even ground beef works, though it changes the texture a bit.

Can I make this dish ahead of time?

It’s best fresh, but I’ve made it a few hours ahead and kept it warm in the oven or reheated gently. The sauce can thicken over time, so I stir in a little extra cream when reheating.

Is there a dairy-free version?

I haven’t tried a full dairy-free version, but you could experiment with plant-based cream and cheese alternatives. Just keep in mind the flavor and texture may change.

Conclusion

Cheesesteak Tortellini in Rich Provolone Sauce is one of those crave-worthy recipes I keep coming back to. It’s easy, comforting, and packed with flavor, bringing together two of my favorite comfort foods in one delicious skillet. Whether I’m making it for guests or just indulging on a weeknight, it always hits the spot.