Cheesesteak Tortellini in Creamy Provolone Sauce: A Comfort Food Mashup You’ll Obsess Over

This Cheesesteak Tortellini in Rich Provolone Sauce is the ultimate comfort food mashup—tender steak, caramelized onions, bell peppers, and cheese-stuffed tortellini smothered in a velvety Provolone sauce. It’s a one-pan wonder that’s ready in under 30 minutes, making it perfect for busy weeknights or when you need a meal that feels like a hug.

Why You’ll Fall in Love with This Recipe

Philly Meets Pasta

All the iconic flavors of a cheesesteak—savory steak, peppers, onions—wrapped up in a creamy, cheesy pasta dish.

Quick & Easy

Ready in 30 minutes or less. Yes, really.

Crowd-Pleasing Comfort

Kids, adults, picky eaters—this dish wins over everyone.

Customizable

Swap in chicken, add mushrooms, or go veggie—it’s your kitchen, your rules.

Leftovers for Days

Tastes even better the next day (if there’s any left).

Ingredients

Serves 4–6

1 lb ribeye steak or sirloin, thinly sliced (or use pre-sliced steak for speed!)

1 tbsp olive oil

1 onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

3 garlic cloves, minced

1 tsp Italian seasoning

Salt and pepper, to taste

1 (20 oz) package cheese tortellini (fresh or frozen)

1 cup beef broth

1 cup heavy cream

2 cups shredded Provolone cheese

½ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Sear the Steak

Heat olive oil in a large skillet over medium-high heat. Season steak with salt, pepper, and Italian seasoning. Sear for 2–3 minutes per side until browned. Remove and set aside.

2. Sauté the Veggies

In the same skillet, add onions and bell peppers. Cook for 5–6 minutes until softened and slightly caramelized. Stir in garlic and cook for 1 more minute.

3. Cook the Tortellini

Add beef broth to the skillet and bring to a simmer. Stir in tortellini, cover, and cook for 5–7 minutes (or according to package instructions) until tender.

4. Create the Creamy Sauce

Reduce heat to low. Stir in heavy cream, Provolone, and Parmesan. Cook until the cheese melts and the sauce thickens, about 3–4 minutes.

5. Add the Steak Back In

Return the steak to the skillet and toss everything together. Taste and adjust seasoning if needed.

6. Garnish & Serve

Sprinkle with fresh parsley and serve hot. Bonus points for garlic bread on the side!

Tips for Success

Steak Hack: Freeze the steak for 20 minutes before slicing—it makes cutting thin strips a breeze.

Veggie Boost: Add mushrooms or spinach for extra flavor and nutrition.

Make It Lighter: Swap heavy cream for half-and-half or whole milk.

Gluten-Free Option: Use gluten-free tortellini and double-check broth labels.

FAQs

Q: Can I use chicken instead of steak?

A: Absolutely! Swap in thinly sliced chicken breast or thighs for a lighter twist.

Q: Can I make this ahead of time?

A: Yes! Prepare the dish, but hold off on adding the cream and cheese. Reheat gently and stir in the dairy just before serving.

Q: What if I can’t find Provolone?

A: Mozzarella or Fontina cheese works as a great substitute.

Q: Can I freeze this dish?

A: While you can freeze it, the cream sauce may separate slightly upon reheating. For best results, freeze the cooked steak and veggies separately, then make the sauce fresh.

Final Thoughts

This Cheesesteak Tortellini in Rich Provolone Sauce is the kind of meal that makes you forget about takeout. It’s hearty, indulgent, and packed with flavor—yet simple enough to whip up on even the busiest nights. Whether you’re feeding a crowd or just treating yourself, this dish is guaranteed to impress.