Cheesesteak Tortellini in Rich Provolone Sauce

Why I Love This Recipe

I love this recipe because it’s like two comfort food favorites combined into one dish. The steak and peppers bring that classic cheesesteak flavor, while the cheese tortellini and creamy provolone sauce add a rich, indulgent twist. It’s easy to make, perfect for a weeknight dinner, and always gets rave reviews at the table. Plus, it feels fancy without being complicated.

Ingredients

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

• cheese tortellini

• thinly sliced steak (ribeye or flank)

• green bell pepper, sliced

• onion, thinly sliced

• olive oil

• garlic, minced

• beef broth

• heavy cream

• shredded provolone cheese

• Worcestershire sauce

• salt and pepper, to taste

• fresh parsley (optional, for garnish)

Directions

1. I cook the tortellini according to the package instructions, then drain and set it aside.

2. While the tortellini cooks, I heat olive oil in a large skillet over medium heat. I add the sliced onion and bell pepper, cooking for about 5 minutes until soft.

3. I push the veggies to the side and add the thinly sliced steak to the skillet. I season with salt and pepper and cook for 3–5 minutes until browned. Then I stir in the minced garlic and cook for 1 more minute.

4. I pour in the beef broth and Worcestershire sauce, letting it simmer for 2–3 minutes.

5. I reduce the heat and stir in the heavy cream, letting it warm through without boiling.

6. Once the cream is hot, I gradually add the shredded provolone cheese, stirring until smooth and melty.

7. I toss the cooked tortellini into the skillet, stirring to coat it fully in the sauce.

8. I let it all heat together for a minute or two, then serve hot, garnished with chopped parsley if I have it on hand.

Servings and Timing

This recipe serves 4 people.

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• Spicy Twist: I add crushed red pepper flakes or use hot peppers in place of bell peppers.

• Cheese Options: If I’m out of provolone, I use mozzarella or even fontina for a similar melt.

• Veggie Add-Ins: Mushrooms go really well in this — I just sauté them with the onions and peppers.

• Meat-Free Version: I swap the steak for sautéed mushrooms or meatless crumbles for a vegetarian option.

• Lighter Sauce: I use half-and-half instead of heavy cream to lighten it up a bit.

Storage/Reheating

• Fridge: I store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: I reheat in a skillet over medium-low heat, adding a splash of broth or milk to loosen the sauce. The microwave works too, but I stir halfway through to keep it creamy.

FAQs

What cut of steak works best?

I prefer ribeye for its marbling and tenderness, but flank steak works well too if sliced thin across the grain.

Can I make the sauce ahead of time?

Yes! I’ve made the sauce earlier in the day and kept it in the fridge. I just reheat it gently and stir in the tortellini before serving.

What kind of tortellini should I use?

I like cheese tortellini for this dish, but spinach or mushroom-filled versions also pair nicely with the rich sauce and steak.

Can I freeze this dish?

I don’t recommend freezing it once the sauce is made — cream sauces tend to separate. But I’ve frozen the cooked steak and veggies ahead of time for faster prep.

How can I make it less rich?

I reduce the amount of cream slightly and use part broth or milk instead. I also use a lighter cheese or skip the extra cheese garnish.

Conclusion

Cheesesteak Tortellini in Rich Provolone Sauce is a crave-worthy mashup of bold steakhouse flavor and creamy pasta comfort. I love how it comes together quickly but still feels like a special meal. Whether I’m cooking for guests or just treating myself, this dish is always a hit — cheesy, hearty, and loaded with flavor in every bite.