Cheesesteak Tortellini with Provolone Sauce | Easy Dinner Recipe

Cheesesteak Tortellini Provolone Sauce is exactly what it sounds like—a savory, creamy, soul-hugging pasta mashup that brings together the heartiness of a Philly cheesesteak with the comfort of cheesy tortellini. And yes, it tastes as good as it sounds. Whether you’re juggling a busy workweek, wrangling picky kids, or simply wondering how to use up that steak in your freezer, this recipe might just be your new go-to.

Cheesesteak Tortellini Provolone Sauce isn’t just in the title—it’s at the center of everything you’ll love about this dish. From that seared steak to melty provolone stirred into a velvety sauce, it’s indulgent without being fussy. And the best part? You can get it done in just about 35 minutes. That’s less time than it takes to decide on takeout, and way more satisfying. Keep reading and I’ll walk you through every cheesy, saucy, steak-kissed step.

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What is Cheesesteak Tortellini Provolone Sauce?

Cheesesteak Tortellini Provolone Sauce is what happens when pasta night crashes a Philly cheesesteak party—and honestly, they hit it off. It starts with tender cheese tortellini (fresh or frozen—no judgment here), gets cozy with sizzling slices of steak, then mingles with sweet caramelized onions and peppers. And just when you think it can’t get better, it all dives into a rich provolone cheese sauce that clings to every bite like a warm hug.

This dish channels the essence of a classic Philly cheesesteak—minus the hoagie roll—and marries it with the dreamy indulgence of creamy pasta. It’s perfect for when you’re craving something comforting but not overly complicated. Whether you’re making a weeknight dinner for the family or having friends over for a casual bite, Cheesesteak Tortellini Provolone Sauce shows up with flavor and flair, no fancy techniques required.

Reasons to Try Cheesesteak Tortellini Provolone Sauce

There are a hundred reasons to love Cheesesteak Tortellini Provolone Sauce, but let’s hit the big ones. First: flavor. You’re getting that seared steak taste, sweet caramelized veg, and a creamy, cheesy sauce that pulls it all together in the most delicious way. Second: it’s quick. We’re talking under 40 minutes from fridge to fork. For moms juggling dinner and homework patrol, or anyone staring into the fridge wondering what to do with that lonely steak—this is a lifesaver.

Third: it’s one of those rare recipes that both kids and grown-ups will happily devour. No side-eyes. No “ew, what’s that green stuff?” Just empty plates. Plus, it’s endlessly flexible. You can swap the steak for chicken, tweak the cheese, or even toss in mushrooms if your crew is into that. And if you’re looking for more easy and filling dinner ideas like this one, check out our Best Creamy Smothered Chicken and Rice or this satisfying Cheddar Bay Ground Beef Cobbler—they’re both hearty hits.

Ingredients Needed to Make Cheesesteak Tortellini Provolone Sauce

• 12 oz cheese tortellini (fresh or frozen)
• 1 lb ribeye or sirloin steak, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 1 bell pepper (any color), thinly sliced
• 3 garlic cloves, minced
• 1 cup beef broth
• 1 cup heavy cream
• 8 oz provolone cheese, shredded
• ½ teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley, chopped (optional, for garnish)

Instructions to Make Cheesesteak Tortellini Provolone Sauce

Step 1: Cook the Tortellini

Let’s kick things off by bringing a large pot of salted water to a boil. Once it’s rolling, drop in your cheese tortellini and cook according to the package—usually about 3–5 minutes for fresh, a little longer for frozen. When they’re just tender (aka al dente), drain them well and set them aside. Resist the urge to overcook them—you want them to stand up to that luscious sauce later.

Step 2: Sear the Steak

Now grab your skillet (a large one), heat the olive oil over medium-high, and toss in your thinly sliced steak. Season with salt and pepper and let it sear for about 3–4 minutes. Don’t stir too much—you want those crispy browned edges that add flavor. When it’s just cooked through and golden in spots, transfer the steak to a plate and cover loosely to keep it warm.

Step 3: Sauté the Vegetables

In the same skillet (don’t clean it—those steak bits are pure gold), toss in your sliced onions and bell peppers. Cook over medium heat for 4–5 minutes, stirring occasionally, until they’re softened and the onions start to look translucent. Add your garlic and give it another 1–2 minutes until fragrant. This is where your kitchen will start smelling like an Italian steakhouse—and no one’s mad about that.

Step 4: Prepare the Sauce

Time to get saucy. Deglaze the pan with beef broth—pour it in and scrape up those browned bits on the bottom with a wooden spoon. Bring it to a gentle simmer for about 2–3 minutes. Now reduce the heat to low and stir in your heavy cream. Let it bubble gently for another 2–3 minutes, until slightly thickened but still pourable. You want it silky, not gloopy.

Step 5: Incorporate the Cheese

Slowly stir in the shredded provolone. Do it in batches, letting each addition melt before adding more. Keep stirring until the sauce is creamy and smooth—no lumps, no graininess, just cheesy perfection. Provolone melts like a dream, but if you’re curious about other melty cheeses, check out this guide to melty cheeses from The Kitchn for more options.

Step 6: Combine Everything

Slide the seared steak back into the skillet, coating it well in that dreamy provolone sauce. Then gently fold in the tortellini. Don’t just dump it in and stir wildly—treat it like that one expensive dress shirt you actually take to the dry cleaner. Gently mix until every piece is bathed in sauce.

Step 7: Serve

Spoon the finished dish onto plates or into a big family-style serving bowl. Sprinkle with fresh parsley if you’re feeling fancy, and serve it hot while that cheese is still singing. And if you’re in the mood for a quick side, try these Easy Breakfast Potatoes—they’re not just for breakfast and make a perfect crispy contrast to this creamy dish.

What to Serve with Cheesesteak Tortellini Provolone Sauce

Because Cheesesteak Tortellini Provolone Sauce is a flavor bomb all on its own, you don’t need a ton of extras. But a side or two never hurt anyone, right? A crisp green salad with a zesty vinaigrette is perfect to balance the richness. Roasted veggies—like broccoli, carrots, or Brussels sprouts—also pair nicely. Want something starchy to mop up that leftover sauce? Crusty garlic bread is never the wrong answer. If you’re hosting guests and want to go full spread, consider ending the meal with something sweet like this Berry Chantilly Cake or an easy Coconut and Pistachio Pudding Cake. You’ll have a table full of happy campers.

Key Tips for Making Cheesesteak Tortellini Provolone Sauce

Thin steak slices cook fast, so don’t walk away from the pan or you’ll go from tender to chewy real quick. If your provolone cheese isn’t melting smoothly, try grating it fresh rather than using pre-shredded—those anti-caking agents can mess with your sauce. Don’t rush the onion and pepper sauté—they need that extra minute or two to truly caramelize and bring sweetness. If you’re making this for kids, you can tone down the garlic a bit and sneak in extra veggies (shhh, we won’t tell). And if you’re looking for another twist on tortellini, this Garlic Butter Beef and Spinach Tortellini is a cozy cousin to this recipe and equally satisfying.

Storage and Reheating Tips Cheesesteak Tortellini Provolone Sauce

Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to 3 days. When reheating, use the stovetop for best texture—add a splash of cream or milk to bring the sauce back to life. Microwave works in a pinch, just stir halfway through to avoid hot spots. This dish doesn’t freeze super well—the sauce can separate—but if you must, freeze in individual portions and reheat gently. And if you’re packing it for lunch the next day, consider tossing in a handful of fresh spinach before reheating for an easy veggie boost.

FAQs

Can I use chicken instead of steak? Absolutely. Thinly sliced chicken breast works great—just reduce the cooking time slightly.
Can I make this vegetarian? You can! Swap the steak for mushrooms or plant-based meat and use vegetable broth.
Can I use a different cheese? Yep. Mozzarella, fontina, or a blend of Italian cheeses all work well, though provolone brings that classic cheesesteak vibe.
What kind of tortellini should I buy? Cheese tortellini is best, but feel free to play—spinach and ricotta, or even mushroom-filled pasta would still taste great.
Can I make this gluten-free? Yes! Just use gluten-free tortellini and double-check your broth and cheese labels for sneaky gluten.

Final Thoughts

Cheesesteak Tortellini Provolone Sauce is the kind of recipe that makes dinner feel like a treat without making you break a sweat. It’s rich, satisfying, and oh-so-easy to throw together—exactly what busy nights call for. And let’s be real: anything that combines pasta, cheese, and steak is bound to be a hit at the table. Whether you’re feeding your family, impressing a date, or just treating yourself (because you deserve it), this recipe delivers big comfort with minimal effort. If you loved this one, you’ll probably also love our Crock Pot French Onion Meatballs—they bring the same cozy energy. So go ahead, bookmark this one. It might just become a new weeknight favorite.

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