If you’ve ever found yourself torn between the rich, melty goodness of a classic Philly cheesesteak and the comforting embrace of a plate of pasta, you’re about to discover your new favorite mashup. This Cheesesteak Tortellini in Creamy Provolone Sauce takes tender cheese-filled tortellini and bathes it in a velvety provolone cream that’s studded with juicy strips of ribeye, sweet caramelized onions, and crisp green peppers. It’s a dish that strikes the perfect balance between hearty, indulgent comfort food and an elevated, restaurant-worthy experience you can serve straight from your own kitchen. Every twirl of tortellini captures savory steak juices, while the provolone sauce offers that signature mild tang and melt-in-your-mouth texture we all crave. It’s a symphony of flavors and textures—cheesy, beefy, and luxurious without being pretentious.
I still remember the first time I whipped up this recipe for a casual Friday dinner party. My friends came in expecting their usual pizza delivery, but instead were treated to steaming bowls of golden pasta tossed in a sauce so creamy it practically begged for a sprinkling of fresh parsley. There was laughter, there were happy sighs, and—by the end—empty plates that sent me back to the kitchen for seconds. It felt like hosting a mini celebration around my stove, where the kitchen island became the gathering spot and the sizzling steak in the pan was the soundtrack. Whether you’re looking to impress date night company or simply want to pamper yourself after a long day, this dish never disappoints. It has fast become my go-to “fancy but not fussy” meal, blending Italian flair with that unmistakable steakhouse vibe—no takeout box required.
KEY INGREDIENTS IN CHEESESTEAK TORTELLINI IN CREAMY PROVOLONE SAUCE
Every great dish begins with quality ingredients—ingredients that play together to create those unforgettable flavor moments. Here’s a rundown of what you’ll need, and why each piece matters in this recipe.
- Cheese tortellini
Delicate pockets of pasta filled with creamy cheese. They soak up the provolone sauce beautifully, ensuring every bite bursts with cheesy goodness.
- Ribeye steak or sirloin
Thinly sliced for quick cooking and maximum tenderness. The marbling in ribeye adds savory richness, while sirloin provides a lean yet flavorful alternative.
- Onion
When thinly sliced and sautéed until golden, onions bring a natural sweetness that balances the dish’s savory elements.
- Green bell pepper
Adds a crunchy, slightly vegetal contrast. Its bright color also makes the final presentation pop.
- Olive oil
Your go-to cooking fat for sautéing veggies and searing steak. It imparts a subtle fruitiness without overpowering the other flavors.
- Garlic
Minced and added at just the right moment for that aromatic kick. It deepens the savory profile of the meat and sauce.
- Heavy cream
The foundation of your luscious sauce. It gives body and silkiness, transforming simple broth and roux into a decadent coating.
- Provolone cheese
Shredded and melted into the sauce, provolone lends its signature mild tang and smooth melt, tying all components together.
- Beef broth
Introduced to build depth in the sauce. It carries forward those steak pan drippings for an extra layer of meaty flavor.
- Butter
Combines with flour to form a roux, which thickens the sauce and adds a hint of richness.
- Flour
Works hand-in-hand with butter to create that essential roux base, ensuring a creamy texture without clumping.
- Salt and pepper
Simple seasonings that allow each ingredient’s natural flavors to shine, while bringing the whole dish into perfect balance.
- Italian seasoning
A blend of herbs like oregano and basil that lifts the sauce with a gentle Mediterranean whisper.
- Fresh parsley
Sprinkled on top at serving time for a bright, herby finish and a pop of color.
HOW TO MAKE CHEESESTEAK TORTELLINI IN CREAMY PROVOLONE SAUCE
Let’s walk through this recipe step by step so you can create a dish that feels both gourmet and homey. Each phase builds flavor, from cooking the pasta al dente to layering in steak juices and melting cheese into a silky sauce.
1. Bring a large pot of generously salted water to a rapid boil. Gently add the cheese tortellini and cook according to the package instructions until the pasta is al dente—tender but still with a slight bite. Drain thoroughly and set aside so the tortellini stays firm when you fold it into the sauce.
2. In a spacious skillet, heat the olive oil over medium heat. Add the sliced onions and green bell pepper, stirring occasionally until they become soft and caramelized, about five minutes. You want those edges just browning for maximum sweetness. Remove the veggies to a plate and reserve.
3. Increase the heat to medium-high and return the skillet to the stove. Add the thin strips of ribeye or sirloin, seasoning with salt and pepper. Cook undisturbed for a couple of minutes on each side until the meat is golden brown and cooked through, roughly five to seven minutes. Transfer to the plate with the veggies.
4. Reduce heat to medium, then stir in the minced garlic. Sauté for about a minute until the fragrant aroma fills the kitchen—be careful not to let it burn.
5. Add the butter to the pan and let it melt completely. Sprinkle in the flour and whisk continuously for one to two minutes to form a roux, cooking out any raw flour taste and thickening power.
6. Slowly pour in the beef broth while whisking vigorously to prevent any lumps from forming. Keep stirring until you notice the sauce beginning to thicken.
7. Stir in the heavy cream and maintain medium heat. Let the mixture bubble gently until it transforms into a silky, smooth sauce that coats the back of your spoon.
8. Lower the heat, then fold in the shredded provolone cheese along with the Italian seasoning. Stir until the cheese is fully melted and the sauce is luxuriously creamy.
9. Add the drained tortellini back into the skillet and gently toss to coat each piece in that luscious sauce. Return the caramelized onions and peppers to the pan, folding them in so every bite has a bit of veggie sweetness.
10. Taste your creation and adjust with additional salt and pepper as desired. Serve piping hot, garnished with a scattering of fresh parsley for a bright, herbaceous note.
SERVING SUGGESTIONS FOR CHEESESTEAK TORTELLINI IN CREAMY PROVOLONE SAUCE
When you’re ready to present this dish, think about complementary textures and flavors that will elevate every forkful. Here are a few ideas to turn an already spectacular meal into an unforgettable dining experience:
- Garlic bread on the side
Toast slices of crusty Italian bread with garlic butter until golden. The crisp exterior and soft, buttery center are perfect for sopping up any extra creamy provolone sauce.
- Arugula salad
Whisk together olive oil, lemon juice, and a pinch of salt, then toss with fresh arugula leaves. The peppery greens and tangy dressing cut through the richness, creating a refreshing counterpoint.
- Red wine pairing
Reach for a medium-bodied red like a Chianti or Merlot. The subtle tannins complement the savory steak and meld beautifully with the cheese sauce’s velvety texture.
- Steamed vegetables
Offer a side of lightly steamed broccoli or asparagus seasoned with lemon zest. The bright, crisp veggies add color and nutrition without competing with the main event.
HOW TO STORE CHEESESTEAK TORTELLINI IN CREAMY PROVOLONE SAUCE
Leftovers of this creamy, beefy pasta can be just as enticing as the first serving—if stored properly. Follow these tips to maintain the texture and flavor so you can enjoy a second helping without compromise:
- Refrigeration
Transfer cooled leftovers into an airtight container. Store in the fridge for up to two days. When reheating, add a splash of milk or cream to loosen the sauce.
- Freezing
Portion the cooled dish into freezer-safe containers, leaving a little headspace for expansion. Freeze for up to one month. Thaw overnight in the refrigerator before reheating gently on the stove.
- Reheating
Warm the pasta over low heat in a skillet or saucepan, stirring occasionally. Add small amounts of beef broth or cream to restore the sauce’s original consistency and creaminess.
- Separate storage
If you anticipate freezing, consider storing tortilla and sauce in separate containers. This method preserves sauce texture and prevents the pasta from becoming overly soft during thawing and reheating.
CONCLUSION
In this recipe, we’ve taken two beloved comfort-food classics—creamy cheese tortellini and juicy Philly-style steak—and seamlessly blended them into one showstopping dish. From that first step of boiling the tortellini to whisking together a rich provolone cream sauce, each stage builds on the last, layering savory steak flavor, sweet caramelized onions, and vibrant peppers. The result is a cozy yet elegant pasta dinner that feels perfect for everything from a family weeknight meal to a small gathering of friends. By following these instructions, you’re set to wow anyone who sits down at your table, turning your kitchen into a mini steakhouse italified with melty cheese and pasta that has everyone asking for seconds.
Feel free to print out this article and tuck it into your recipe binder or bookmark it in your digital collection for easy reference. Whether you’ve got leftover sauce waiting in the fridge or you’re planning ahead for a special dinner, these detailed steps and tips have you covered. Look below for a handy FAQ section if you have any last-minute questions, and don’t hesitate to leave a comment if you try the recipe yourself. I love hearing about your cooking adventures, any tweaks you make, or troubleshooting requests if something doesn’t turn out as expected. Happy cooking, and here’s to many more creamy, steak-filled pasta nights!
Cheesesteak Tortellini in Creamy Provolone Sauce
Description
Experience melt-in-your-mouth provolone cream enveloping tender cheese tortellini, sliced ribeye, and sweet peppers. Each bite balances savory steak, silky sauce, and a hint of garlic for a comforting, restaurant-worthy twist.
Ingredients
Instructions
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Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions. Once cooked, drain and set aside.
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In a large skillet or pan, heat the olive oil over medium heat. Add the sliced onions and bell pepper. Cook for about 5 minutes until the vegetables are soft and caramelized. Remove them from the pan and set them aside.
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In the same skillet, add the thinly sliced ribeye steak or sirloin. Season with salt and pepper and cook over medium-high heat until the meat is browned and cooked through, about 5-7 minutes.
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Add the minced garlic to the pan with the steak and cook for another minute until fragrant.
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Stir in the butter and let it melt. Then, add the flour and cook for about 1-2 minutes, stirring constantly to form a roux.
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Gradually add the beef broth while stirring, ensuring there are no lumps. Continue stirring until the sauce starts to thicken.
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Pour in the heavy cream, and continue to cook over medium heat until the sauce becomes creamy and smooth.
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Stir in the provolone cheese and Italian seasoning. Continue to cook until the cheese has melted and the sauce is smooth and creamy.
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Add the cooked tortellini to the pan, tossing to coat in the sauce. Return the caramelized onions and peppers to the skillet and stir them in.
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Taste the dish and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.
Note
- For a richer flavor, you can add a splash of white wine to the sauce before adding the beef broth.
- If you prefer a spicier dish, you can add a pinch of red pepper flakes to the sauce.
- You can substitute the provolone cheese with mozzarella or cheddar for a different cheese flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk or cream if needed to thin the sauce.
- If you're looking for a lighter version, you can substitute the heavy cream with half-and-half or a lower-fat milk.
