Six months ago, I was scrolling through recipe videos late at night (bad habit, I know), and I came across cheesesteak tortellini provolone sauce that made me stop mid-scroll. Someone had combined two of my favorite things - Philly cheesesteak and cheese tortellini - into one creamy, indulgent dish. The video showed tender pieces of steak and sautéed peppers tossed with pillowy Cheesesteak Tortellini Provolone Sauce, all swimming in this rich, silky provolone cream sauce that clung to everything.
Why You'll Love This Cheesesteak Tortellini Provolone Sauce
It looks fancy but doesn't require much effort. That rich provolone cream sauce and tender steak make it feel like restaurant food, but it comes together in one skillet in about 30 minutes. No tricky steps, no weird ingredients - just straightforward cooking that delivers great results. I can make this after work on a Friday when I'm exhausted but still want something that feels special. The Cheesesteak Tortellini Provolone Sauce are already filled, so you're skipping the whole pasta-making ordeal. The steak cooks fast when sliced thin. The sauce is just cream, cheese, and seasonings. Yet somehow it all comes together into something that feels like a treat.
The flavor combination just works - everything you love about a Philly cheesesteak but in pasta form, which somehow makes it even better. That provolone sauce coats every piece of tortellini and every strip of steak in this creamy, savory richness. The peppers and onions bring sweetness and crunch, the steak adds hearty protein, and those cheese-filled tortellini are like bonus pockets of creaminess throughout. When I served this to friends for dinner, they literally asked if I'd ordered it from somewhere because it looked too good to be homemade.
Jump to:
- Why You'll Love This Cheesesteak Tortellini Provolone Sauce
- Ingredients for Cheesesteak Tortellini Provolone Sauce
- How To Make Cheesesteak Tortellini Provolone Sauce Step By Step
- Smart Substitutions That Work
- Cheesesteak Tortellini Provolone Sauce Variations
- Equipment For Cheesesteak Tortellini Provolone Sauce
- Storing Your Cheesesteak Tortellini Provolone Sauce
- Top Tip
- FAQ
- Time to Make Your New Favorite Pasta!
- Related
- Pairing
- Cheesesteak Tortellini Provolone Sauce
Ingredients for Cheesesteak Tortellini Provolone Sauce
For the Pasta & Protein:
- Cheese tortellini
- Ribeye or sirloin steak
- Olive oil
- Salt and black pepper
The Vegetables:
- Bell peppers
- Yellow onion
- Garlic cloves
The Provolone Sauce:
- Heavy cream
- Provolone cheese
- Butter
- Beef broth
- Worcestershire sauce
- Garlic powder
- Italian seasoning
Optional Add-Ins:
- Mushrooms
- Parmesan cheese for topping
- Red pepper flakes for heat
- Fresh parsley for garnish
See recipe card for quantities.
How To Make Cheesesteak Tortellini Provolone Sauce Step By Step
Cook the Tortellini:
- Boil large pot of salted water
- Add tortellini and cook per package directions
- Usually 3-4 minutes for fresh, 7-8 for frozen
- Drain and set aside
- Save 1 cup pasta water
Sear the Steak:
- Heat olive oil in large skillet over high heat
- Season steak strips with salt and pepper
- Sear in single layer 1-2 minutes per side
- Don't overcook - medium rare is good
- Remove to plate and set aside
Sauté the Vegetables:
- Same skillet, medium heat
- Add butter if pan is dry
- Toss in sliced peppers and onions
- Cook 5-6 minutes until soft
- Add minced garlic, cook 1 minute
Build the Provolone Sauce:
- Pour in beef broth and Worcestershire
- Add heavy cream
- Bring to gentle simmer
- Stir in shredded provolone gradually
- Whisk until melted and smooth
- Season with garlic powder and Italian seasoning
Bring It All Together:
- Adjust salt and pepper
- Add cooked tortellini to sauce
- Toss to coat everything
- Add steak back in
- Stir gently to combine
- Add pasta water if too thick
Smart Substitutions That Work
Protein Options:
- Ribeye steak → Sirloin or flank steak (cheaper)
- Steak strips → Ground beef (totally different but good)
- Beef → Chicken breast strips (lighter version)
- Meat → Skip it for vegetarian
Pasta Choices:
- Cheese tortellini → Spinach or meat tortellini
- Fresh tortellini → Frozen works fine
- Tortellini → Regular penne or rigatoni (not the same but okay)
- Store-bought → Homemade if you're feeling it
Cheese Swaps:
- Provolone → Mozzarella or white American
- Shredded provolone → Sliced (doesn't melt as smooth)
- Regular provolone → Mix with some parmesan
- Dairy cheese → Haven't tried dairy-free yet
Pepper Variations:
- Green peppers → Red, yellow, or orange
- Bell peppers → Poblano peppers (more flavor)
- Fresh peppers → Frozen pepper strips (drain well)
- Peppers → Skip if Emma is being difficult
Cream Alternatives:
- Heavy cream → Half-and-half (thinner sauce)
- Regular cream → Evaporated milk (emergency substitute)
- Dairy cream → Coconut cream (different flavor)
- Full cream → Mix cream with milk (lighter)
Broth Changes:
- Regular broth → Low-sodium (adjust salt)
- Beef broth → Chicken broth or vegetable broth
- Store-bought → Homemade if you have it
Cheesesteak Tortellini Provolone Sauce Variations
Mushroom Lover's:
- Add sliced baby bellas with the peppers
- Extra garlic
- Fresh thyme sprigs
- Lina won't eat this but I love it
Spicy Kick:
- Add diced jalapeños with vegetables
- Red pepper flakes in the sauce
- Drizzle with hot sauce
- For when we want heat
Crockpot Version:
- Brown steak and veggies first
- Add to slow cooker with sauce ingredients
- Cook on low 3-4 hours
- Add cooked tortellini last 15 minutes
Chicken Philly:
- Use chicken breast instead of steak
- Same peppers and onions
- Provolone sauce stays the same
- Lighter but still good
Extra Cheesy:
- Add cream cheese to sauce
- Top with extra provolone
- Sprinkle parmesan before serving
- Over the top rich
Casserole Style:
- Mix everything together
- Pour into baking dish
- Top with breadcrumbs and cheese
- Bake at 375°F for 20 minutes
Equipment For Cheesesteak Tortellini Provolone Sauce
- Large skillet (12-inch)
- Large pot for boiling pasta
- Sharp knife
- Cutting board
- Whisk or wooden spoon
- Measuring cups
Storing Your Cheesesteak Tortellini Provolone Sauce
Fridge Storage (3-4 days):
- Let cool completely first
- Store in airtight container
- Keep it all together (pasta, sauce, meat)
- Reheats well
Freezer Storage (Not Recommended):
- Cream sauces get weird when frozen
- Tortellini texture changes
- Better to make fresh
- If you must freeze, expect changes
Reheating Tips:
- Stovetop: add splash of cream or milk, heat gently
- Microwave: cover, stir halfway through, medium power
- Don't overheat or sauce separates
- Add a little liquid if it looks dry
Make-Ahead Strategy:
- Cook steak and veggies ahead
- Make sauce ahead
- Store separately
- Cook tortellini fresh and combine when ready
Meal Prep Version:
- Reheats better than expected
- Make full recipe
- Portion into containers
- Grab for lunch all week
Top Tip
- Slice your steak as thin as possible and against the grain. This isn't just for looks - thin slices cook in seconds and stay tender, while thick pieces get tough and chewy. I put my steak in the freezer for 15-20 minutes before slicing. When it's slightly frozen, it's way easier to cut paper-thin. And always slice against the grain - look at the direction the muscle fibers run and cut perpendicular to them. Slicing with the grain gives you tough, stringy meat that's hard to chew. I made this mistake once and the steak was like beef jerky. Not fun.
- Add the provolone cheese slowly while whisking constantly, and keep the heat at medium. This is where most people mess up the sauce. If you dump all the cheese in at once, it clumps into a blob instead of melting smoothly. If your heat is too high, the cheese gets stringy and separates from the cream. I add it a handful at a time, whisking after each addition until it's completely melted before adding more. Takes an extra two minutes but the difference is huge - smooth, velvety sauce versus lumpy, separated mess.
- Don't overcook the steak in the pan, and save some pasta water. The steak only needs 1-2 minutes per side because it's sliced so thin, and it'll continue cooking when you add it back to the hot sauce. I overcooked it the first time I made this and ended up with tough, dry beef. Now I pull it when it's still slightly pink in the middle. Also, always save a cup of that starchy pasta water before draining.
FAQ
What sauce goes with a Cheesesteak Tortellini Provolone Sauce?
Traditional Cheesesteak Tortellini Provolone Sauce don't usually have sauce - just meat, cheese, and maybe onions. But when people add sauce, it's typically cheese sauce (like Cheez Whiz), garlic aioli, or sometimes a light mayo-based sauce. For this tortellini version, the provolone cream sauce brings all those classic flavors together while coating the pasta. It's rich, cheesy, and has that Philly feel.
Are you supposed to have sauce with tortellini?
It depends on the type. Cheese-filled tortellini work with lighter sauces like butter and sage, cream sauces, or simple tomato sauce. Meat-filled tortellini pair with heavier sauces. For this recipe, the rich provolone cream sauce goes with the Cheesesteak Tortellini Provolone Sauce without overpowering them. The sauce needs to be thick enough to coat both the pasta and the steak.
What exactly is Cheesesteak Tortellini Provolone Sauce?
It's a fusion dish that combines Philly cheesesteak flavors (steak, peppers, onions, provolone cheese) with Cheesesteak Tortellini Provolone Sauce. Instead of serving the steak and vegetables on a hoagie roll, everything is tossed with cooked tortellini in a creamy provolone sauce. It takes the familiar comfort of a cheesesteak and turns it into a hearty pasta dish.
How do you make a rich provolone sauce?
Start with heavy cream and bring it to a gentle simmer with beef broth and seasonings. Gradually add shredded provolone cheese while whisking constantly over medium heat. The trick is adding the cheese slowly and keeping the heat moderate - too hot and it gets grainy, too fast and it clumps. Whisk until smooth and creamy.
Time to Make Your New Favorite Pasta!
You've got everything you need for this cheesesteak tortellini provolone sauce - from slicing the steak paper-thin to building that smooth, rich provolone cream sauce. This Philly-inspired pasta proves that sometimes the best recipes come from combining two comfort foods into something even better. After making this multiple times, I can tell you it'll become one of those recipes you crave on Friday nights when you want something that feels special but doesn't require hours in the kitchen.
Want more comfort food mashups that deliver? Try our Easy Philly Cheesesteak Sloppy Joes Recipe for another Philly-inspired favorite that's ready in 20 minutes. Craving something globally inspired? Our The Best Brown Stew Chicken Recipe brings rich Caribbean flavors to your table. Or dive into our The Best Japanese Katsu Curry Recipe for crispy, curry-coated comfort that's worth every minute!
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Related
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Pairing
These are my favorite dishes to serve with Cheesesteak Tortellini Provolone Sauce
Cheesesteak Tortellini Provolone Sauce
Equipment
- 1 Large Skillet (12-inch) (For steak, veggies, and sauce)
- 1 Large pot (For boiling tortellini)
- 1 Sharp knife (For slicing steak thin)
- 1 Cutting board
- 1 Whisk or wooden spoon (To make the sauce)
- 1 Measuring cups & spoons
Ingredients
For the Pasta & Steak
- 1 lb Cheese tortellini - Fresh or frozen
- 1 lb Ribeye or sirloin steak - Sliced thin against the grain
- 1 tablespoon Olive oil - For searing
- ½ teaspoon Salt - To taste
- ½ teaspoon Black pepper - To taste
Vegetables
- 2 Bell peppers - Any color sliced
- 1 Yellow onion - Sliced
- 2 cloves Garlic - Minced
Provolone Sauce
- 1 cup Heavy cream - Or half-and-half for lighter version
- 1 cup Beef broth - Low sodium preferred
- 1 tablespoon Butter - Optional for sautéing
- 1 teaspoon Worcestershire sauce - Adds umami depth
- 1 ½ cups Provolone cheese - Shredded
- ½ teaspoon Garlic powder
- ½ teaspoon Italian seasoning
Optional Add-Ins
- 1 cup Mushrooms - Sliced
- ¼ teaspoon Red pepper flakes - For heat
- 2 tablespoon Parmesan cheese - For topping
- 1 tablespoon Fresh parsley - Chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package directions until tender. Drain and reserve 1 cup of pasta water.
- Heat olive oil in a large skillet over high heat. Season thinly sliced steak with salt and pepper, then sear for 1–2 minutes per side until browned but still tender. Remove and set aside.
- In the same skillet, add butter if needed. Sauté sliced peppers and onions for 5–6 minutes until softened, then add minced garlic and cook 1 more minute.
- Pour in beef broth and Worcestershire sauce, then add heavy cream. Bring to a gentle simmer and gradually whisk in shredded provolone until smooth and creamy. Stir in garlic powder and Italian seasoning.
- Add cooked tortellini and steak back to the skillet. Toss in the provolone sauce until coated, adding pasta water as needed. Garnish with parsley, parmesan, or red pepper flakes, and serve hot.
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