If you love the bold flavors of a classic cheesesteak but crave something a little more comforting and indulgent, this Cheesesteak Tortellini in Creamy Provolone Sauce Recipe is about to become your new favorite. Imagine tender cheese tortellini wrapped in a luscious, velvety provolone sauce, paired with savory strips of beef, caramelized onions, and sweet bell peppers. This dish combines all the best parts of a Philly cheesesteak with a cozy pasta twist that’s perfect for a hearty weeknight dinner or impressing friends at your next gathering.

Cheesesteak Tortellini in Creamy Provolone Sauce Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role, balancing flavors and textures so effortlessly that the whole dish comes together in pure harmony. From the tender tortellini acting as the perfect pasta base to the smoky, melty provolone sauce, these essentials are simple but powerful.

1 lb cheese tortellini: Fresh or frozen works wonderfully to provide soft, cheesy pockets that soak up the sauce beautifully.

1 tbsp olive oil: Used to keep the tortellini from sticking and adds a subtle fruity flavor.
1 lb thinly sliced beef steak: Ribeye or sirloin are perfect for tender, juicy meat that cooks quickly.

1 large onion, thinly sliced: Adds a sweet, aromatic depth once caramelized with the peppers.
1 green bell pepper, thinly sliced: Provides a fresh crunch and colorful contrast.

1 tsp Italian seasoning: A blend of herbs that brings warmth and complexity to both the filling and sauce.
Salt and pepper to taste: Essential for seasoning and enhancing the natural flavors.
2 tbsp butter: The base for the sauce’s roux, giving it richness and a silky texture.

2 tbsp all-purpose flour: Thickens the sauce to the perfect creamy consistency.
2 cups milk: The liquid that blends everything into a smooth, comforting sauce.
1 cup shredded provolone cheese: Melted into the sauce for that signature mild, smoky cheesesteak flavor.

How to Make Cheesesteak Tortellini in Creamy Provolone Sauce Recipe

Step 1: Cook the Tortellini

Start by bringing a large pot of salted water to a boil; this is crucial to season the pasta from within. Add the cheese tortellini and cook until just al dente, usually a couple of minutes for fresh or slightly longer for frozen. Once cooked, drain well and toss them lightly with a tablespoon of olive oil to keep them from sticking together while you prepare the rest of the dish.

Step 2: Prepare the Cheesesteak Filling

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef steak and season with salt, pepper, and Italian seasoning. Cook until the beef is browned but still juicy. Then add the thinly sliced onions and green bell peppers. Continue to sauté until the vegetables are tender and slightly caramelized, bringing out their natural sweetness that balances the savory beef perfectly. Set this flavorful mixture aside.

Step 3: Make the Provolone Sauce

In the same pan or a clean saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about a minute to remove the raw flour taste. Gradually whisk in the milk, ensuring the mixture stays smooth and lump-free. Allow the sauce to thicken slightly, then reduce the heat and stir in the shredded provolone cheese until melted and silky. Season with another teaspoon of Italian seasoning, salt, and pepper to taste, making sure the sauce carries that distinctive Philly cheesesteak flair.

Step 4: Combine and Serve

Gently fold the cooked tortellini and the cheesesteak filling into the creamy provolone sauce. Toss everything together until each tortellini is generously coated and all the flavors meld into one delicious bite. Warm the mixture through for a couple of minutes before serving, ensuring it’s perfectly hot and comforting.

How to Serve Cheesesteak Tortellini in Creamy Provolone Sauce Recipe

Garnishes

For that extra pop of freshness and presentation, sprinkle chopped fresh parsley or basil over the dish. A light drizzle of olive oil or a sprinkle of crushed red pepper flakes can also add vibrant color and a touch of heat, enhancing the overall flavor experience.

Side Dishes

Serve with a crisp green salad tossed in a tangy vinaigrette to cut through the richness of the sauce. Garlic bread or a warm crusty baguette makes a wonderful accompaniment, perfect for mopping up every last drop of that creamy provolone sauce.

Creative Ways to Present

Try serving the Cheesesteak Tortellini in Creamy Provolone Sauce Recipe in individual ramekins for a rustic, cozy feel. You can also sprinkle some extra shredded provolone or parmesan cheese on top and broil briefly to create a bubbly, golden crust that adds texture and a gourmet touch.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesesteak Tortellini in Creamy Provolone Sauce Recipe should be stored in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, allowing you to enjoy this comforting dish again without any loss in flavor or texture.

Freezing

If you want to make this dish ahead for busy nights, you can freeze it. Make sure to cool it completely, then transfer to a freezer-safe container. It’s best consumed within 2 months. When ready to eat, thaw overnight in the fridge for the best results.

Reheating

For reheating, gently warm the leftovers on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. A splash of milk can help restore the creamy texture. You can also microwave it in short bursts, stirring in between, to retain that luscious cheesesteak flavor and creamy consistency.

FAQs

Can I use different pasta instead of tortellini?

Absolutely! While cheese tortellini is ideal to soak up the sauce and mirror the cheese in the steak, other filled pastas or even penne or rigatoni will work well if that’s what you have on hand.

What cut of beef is best for the cheesesteak filling?

Ribeye is traditionally favored for its marbling and tenderness, but sirloin is a great substitute that’s both flavorful and leaner. Just make sure to slice the beef thinly for quick cooking and a melt-in-your-mouth texture.

Can I make this dish vegetarian?

Yes! Substitute the beef with sautéed mushrooms or a plant-based beef alternative. The creamy provolone sauce will still give you that rich and indulgent taste you’re craving.

Is this recipe very spicy?

No, this Cheesesteak Tortellini in Creamy Provolone Sauce Recipe is mild and creamy by nature. You can add crushed red pepper flakes or hot sauce to taste if you want to introduce some heat.

How can I make the sauce thicker or thinner?

If your sauce is too thick, stir in a little extra milk until you reach your desired consistency. If it’s too thin, continue cooking over low heat and allow it to reduce, or add a tiny bit more flour mixed with butter to thicken.

Final Thoughts

There’s something truly special about the combination of cheesy tortellini and the rich, savory soul of a cheesesteak, all wrapped in a creamy provolone sauce. This Cheesesteak Tortellini in Creamy Provolone Sauce Recipe is a comforting, crowd-pleasing dinner that you’ll find yourself making again and again. Give it a try tonight—you might just discover your new favorite way to enjoy all the cheesy goodness of a Philly classic with a delicious twist.