Name: Cheesesteak Tortellini with Provolone Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: Cheese tortellini; Thinly sliced steak (ribeye or sirloin preferred); 1–2 cups provolone cheese, shredded or chopped; 1 onion, thinly sliced; 1 bell pepper, thinly sliced; 2 cloves garlic, minced; ½ cup beef broth; 1–2 tablespoons olive oil; Salt, to taste; Black pepper, to taste

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This Cheesesteak Tortellini with Provolone Sauce is a fusion dish that brings together the hearty flavor of a Philly cheesesteak and the comfort of cheesy pasta. I combine tender steak, sautéed onions and peppers, and a rich provolone sauce with pillowy cheese tortellini for a dinner that’s fast, filling, and completely satisfying.

Why You’ll Love This Recipe

I love this recipe because it takes everything I enjoy about a cheesesteak sandwich—savory beef, melted cheese, and sautéed veggies—and turns it into a one-pan pasta meal. It’s creamy, cheesy, and packed with flavor. Plus, it comes together quickly, making it perfect for a weeknight dinner.

Ingredients

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

Cheese tortellini
Thinly sliced steak (such as ribeye or sirloin)
Provolone cheese, shredded or chopped
Onion, thinly sliced
Bell pepper, thinly sliced
Garlic, minced
Beef broth
Olive oil
Salt
Pepper

Directions

I cook the cheese tortellini according to the package instructions, then drain and set aside.
In a large skillet, I heat some olive oil over medium heat.
I sauté the sliced onions and bell peppers until soft and slightly caramelized.
I add the thinly sliced steak to the skillet and cook it until browned on all sides.
I stir in the minced garlic and let it cook for about a minute, just until fragrant.
I pour in the beef broth and bring the mixture to a gentle simmer.
I reduce the heat and add the provolone cheese, stirring until it melts into a creamy sauce.
I toss in the cooked tortellini and stir everything together until the pasta is well coated.
I season the dish with salt and pepper to taste, then serve it warm.

Servings and timing

This dish serves about 4 people. It takes around 30 minutes from start to finish, making it a great option for when I want something hearty without a lot of prep time.

Variations

Sometimes I swap the steak for cooked ground beef or leftover roast beef. I also like using mushrooms or spinach if I want to add more vegetables. For a spicier version, I add a pinch of crushed red pepper or a few dashes of hot sauce. If provolone isn’t available, I use mozzarella or white cheddar for a different twist on the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I use the stovetop over low heat or the microwave. If the sauce has thickened too much, I add a splash of beef broth or milk to loosen it back up.

FAQs

Can I use frozen tortellini for this recipe?

Yes, I often use frozen tortellini and cook it according to the package before adding it to the skillet.

What kind of steak works best?

I prefer thinly sliced ribeye or sirloin because they’re tender and flavorful, but any quick-cooking cut works well.

Can I make this dish ahead of time?

Yes, I prepare everything up to the point of adding the tortellini, then store the sauce and pasta separately. When ready to eat, I reheat and combine them.

Is there a way to make the sauce creamier?

If I want extra creaminess, I stir in a splash of heavy cream or a spoonful of cream cheese along with the provolone.

Can I make it without beef broth?

Yes, I’ve used chicken broth or even just water in a pinch. The flavor is slightly different but still delicious.

Conclusion

Cheesesteak Tortellini with Provolone Sauce is one of those comfort meals I keep coming back to. It’s rich, cheesy, and full of bold, savory flavors that remind me of a classic Philly cheesesteak—but with a pasta twist. Whether I’m feeding the family or just want something cozy for myself, this recipe always delivers.