If you’re craving a meal that’s indulgent, hearty, and bursting with rich, cheesy goodness, Cheesesteak Tortellini in Rich Provolone Sauce will be your new favorite. This dish combines the beloved flavors of a Philly cheesesteak — tender beef, sautéed peppers and onions, and melted cheese — with the comforting, pillowy texture of cheese-stuffed tortellini. The result is a fusion of classic American and Italian comfort that feels both luxurious and homey. I tried this recipe using a mix of provolone and mozzarella for extra creaminess, and it was absolutely divine. Whether you’re making a cozy dinner for two or feeding the whole family, this one-pan meal delivers steakhouse decadence with weeknight simplicity.
Why You’ll Love This Recipe
This recipe brings together two ultimate comfort foods — cheesesteak and creamy pasta — in one irresistible dish. The rich provolone sauce clings to every piece of tortellini, while the tender beef and caramelized vegetables add incredible depth and texture. It’s quick enough for a weeknight meal yet impressive enough for guests, offering the perfect balance of savory, creamy, and satisfying.
Print
Cheesesteak Tortellini in Rich Provolone Sauce: A Decadent Fusion of Comfort and Flavor
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
A decadent fusion of Philly cheesesteak and Italian comfort food — tender cheese tortellini tossed with juicy beef, sautéed peppers, onions, and mushrooms in a creamy provolone cheese sauce.
Ingredients
- 1 lb cheese tortellini (fresh or refrigerated)
- 1 tablespoon olive oil
- 1 lb thinly sliced beef sirloin or shaved steak
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (to taste)
- 1 teaspoon Worcestershire sauce
- Fresh parsley for garnish (optional)
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sliced beef and cook until browned, about 3–4 minutes. Remove and set aside.
- In the same skillet, add onions, peppers, and mushrooms. Sauté for 5–6 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Push vegetables to the side of the skillet. Add butter and let it melt, then whisk in flour to form a roux.
- Gradually whisk in milk and heavy cream. Bring to a gentle simmer and cook until thickened, about 3 minutes.
- Stir in Worcestershire sauce, salt, and black pepper.
- Add provolone cheese and stir until smooth and melted.
- Return cooked beef and tortellini to the skillet, tossing everything together until coated in the rich sauce.
- Simmer for 1–2 minutes to heat through, then serve immediately garnished with fresh parsley.
Notes
- Use thinly sliced ribeye for an authentic cheesesteak flavor.
- For extra cheesiness, mix in a handful of mozzarella or Parmesan.
- Try substituting tortellini with penne or fettuccine if desired.
- Leftovers reheat well with a splash of milk to loosen the sauce.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cheese tortellini – The base of the dish, these pasta pockets add a creamy, cheesy bite that pairs perfectly with the sauce.
Beef sirloin or ribeye – Thinly sliced beef adds authentic cheesesteak flavor and tender texture.
Olive oil – Used to sear the beef and sauté the vegetables, adding richness and flavor.
Onion – Sliced thin for sweetness and that classic cheesesteak touch.
Green bell pepper – Adds color, crunch, and a mild bitterness that balances the creamy sauce.
Garlic – Infuses the sauce with warmth and depth.
Butter – Creates the foundation for the rich provolone sauce.
All-purpose flour – Thickens the sauce to a smooth, velvety consistency.
Beef broth – Adds depth and enhances the savory steak flavor in the sauce.
Milk or heavy cream – Gives the sauce its creamy, luscious base.
Provolone cheese – The star of the dish! Melts into a silky sauce with a mild, slightly smoky flavor.
Salt and black pepper – To balance and enhance all the flavors.
Red pepper flakes (optional) – For a hint of heat that complements the richness.
Fresh parsley – Optional garnish for freshness and a touch of color.
Directions
- Cook the tortellini according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced beef and season with salt and pepper. Sear until browned, about 3–4 minutes. Remove from the skillet and set aside.
- In the same skillet, add the onions and bell peppers. Sauté for 4–5 minutes until softened and lightly caramelized. Add garlic and cook for another 30 seconds until fragrant.
- Add butter to the skillet and melt it. Sprinkle in flour and whisk for 1–2 minutes to create a roux.
- Gradually whisk in beef broth and milk (or cream), stirring constantly until the sauce begins to thicken.
- Reduce heat to low and stir in the provolone cheese until melted and smooth. Season with salt, pepper, and red pepper flakes if using.
- Add the cooked beef and tortellini to the skillet. Gently toss to coat everything evenly in the sauce.
- Simmer for 2–3 minutes until everything is heated through and the flavors meld beautifully.
- Garnish with fresh parsley and extra provolone shavings before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth to loosen the sauce. Avoid microwaving for too long, as it may cause the sauce to separate.
Variations and Customizations
Spicy Cheesesteak Twist: Add sliced jalapeños or a pinch of cayenne pepper for a fiery kick.
Three-Cheese Upgrade: Mix provolone with mozzarella and parmesan for an ultra-creamy, complex flavor.
Mushroom Lovers’ Version: Add sautéed mushrooms for extra heartiness and earthy depth.
Philly Classic Style: Use white American cheese along with provolone for a traditional cheesesteak touch.
Garlic Herb Cream Sauce: Add fresh basil, thyme, or parsley to the sauce for a fragrant herbal twist.
Steakhouse Deluxe: Top with crispy fried onions or bacon bits for added crunch and flavor.
Vegetarian Option: Substitute the beef with sautéed portobello mushrooms or meatless beef strips.
Pasta Swap: Try ravioli, penne, or gnocchi if you don’t have tortellini on hand.
Lighter Version: Use half-and-half instead of cream and lean beef cuts for a lighter yet still indulgent dish.
Baked Casserole: Transfer to an oven-safe dish, top with extra cheese, and bake at 375°F (190°C) for 10 minutes until bubbly and golden.
FAQs
1. Can I use frozen tortellini?
Yes, just cook according to package directions before adding to the sauce.
2. What’s the best cheese for the sauce besides provolone?
Mozzarella or Monterey Jack are excellent alternatives for smooth melting and mild flavor.
3. Can I make the sauce thicker?
Yes, simmer it a few extra minutes or add a teaspoon more flour when making the roux.
4. What cut of beef works best?
Ribeye or sirloin are ideal for tenderness and flavor.
5. Can I use leftover steak?
Absolutely! Slice it thin and add it in during the final steps to warm through.
6. Is this dish spicy?
Not by default, but you can add chili flakes or hot sauce to give it a kick.
7. Can I make this ahead of time?
Yes, prepare it up to one day ahead and reheat gently before serving.
8. How do I prevent the sauce from curdling?
Keep the heat low when adding cheese and milk, and stir continuously.
9. What side dishes go best with this?
Garlic bread, a crisp green salad, or roasted vegetables pair beautifully.
10. Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze it before adding the cheese sauce, then reheat and add sauce later for best texture.
Conclusion
Cheesesteak Tortellini in Rich Provolone Sauce is a delicious fusion of two comforting classics — hearty cheesesteak and creamy pasta. The silky provolone sauce wraps around tender beef, sautéed peppers, and cheesy tortellini for a meal that’s both indulgent and satisfying. Perfect for weeknights or special occasions, this dish delivers restaurant-level flavor with the simplicity of home cooking. Once you try it, you’ll keep coming back to this rich, cheesy comfort dish again and again.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!