Creamy Cheesesteak Tortellini in Provolone Sauce is a fun twist on classic cheesesteak flavors, wrapped up in tender cheese-filled pasta. Imagine juicy strips of steak, sautéed onions, and bell peppers all mingling with pillowy tortellini, all swimming in a smooth and cheesy provolone sauce. It’s like a cozy comfort meal with a little bit of a fancy touch.
I love making this dish on evenings when I want something filling but also a bit special without too much fuss. The creamy provolone sauce is my favorite part—it’s rich and flavorful, but not too heavy, and it ties everything together so well. If you want, you can toss in some mushrooms or add a pinch of red pepper flakes for a little extra kick.
My favorite way to serve this is with a simple side salad or some garlic bread to soak up the sauce. It’s one of those dishes that almost everyone enjoys, whether you’re a fan of cheesesteaks or you just love hearty pasta dinners. Plus, it reheats well, so leftovers are just as good the next day!
Key Ingredients & Substitutions
Cheese Tortellini: Fresh cheese tortellini works best for a tender bite, but frozen is fine too. If you can’t find tortellini, cheese-filled ravioli or even gnocchi can be good substitutes.
Steak: Thinly sliced ribeye or sirloin gives great flavor and tenderness. If you want a leaner option, flank or skirt steak works well. You can also use cooked roast beef or deli steak slices for convenience.
Provolone Cheese: This cheese melts beautifully and gives a mild, creamy flavor. If you don’t have provolone, mozzarella or fontina can be used instead. Parmesan adds a sharp note, so don’t skip it if you can help it.
Heavy Cream & Milk: The cream makes the sauce rich and smooth. For a lighter version, you can use half-and-half or a mix of milk with a little cream. Non-dairy milk like oat or cashew can work, but the sauce won’t be as thick.
How Do You Make a Smooth, Creamy Provolone Sauce Without Lumps?
Getting the sauce creamy and lump-free is key for this dish. Here’s how I keep it smooth:
- After sautéing the veggies, sprinkle the flour and stir it well so each piece gets coated. This helps the flour cook evenly and prevents clumps.
- Slowly add the cream and milk while stirring constantly. Pouring slowly lets the flour mix evenly into the liquid.
- Keep stirring and bring the sauce to a gentle simmer. This helps it thicken gradually without burning or clumping.
- Lower the heat before adding cheese. Adding it over too-high heat can cause the cheese to seize up or separate.
- Use shredded cheese instead of slices for faster melting and a smoother sauce.
These tips make your sauce velvety and rich, perfectly coating the tortellini and steak.
Equipment You’ll Need
- Large pot – for boiling the tortellini; make sure it’s big enough to prevent sticking.
- Large skillet or sauté pan – you’ll cook the steak and veggies here, and finish the sauce.
- Wooden spoon or silicone spatula – perfect for stirring the sauce without scratching your pan.
- Whisk – helps thicken the sauce smoothly after adding flour and cream.
- Chef’s knife – for slicing steak, onions, and peppers precisely and safely.
- Cutting board – to chop veggies and prepare steak cleanly.
Flavor Variations & Add-Ins
- Swap steak for sliced cooked chicken or turkey for a lighter meal that still tastes great with the cheese sauce.
- Add sautéed mushrooms for an earthy flavor and more texture—my favorite for extra depth.
- Use smoked provolone or add a pinch of smoked paprika to add a subtle smoky note.
- Stir in fresh baby spinach or kale at the end to boost color and nutrition without overpowering the flavors.
How to Make Creamy Cheesesteak Tortellini in Provolone Sauce
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) cheese tortellini (fresh or frozen)
- 1/2 lb (225g) ribeye or sirloin steak, thinly sliced
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
For The Sauce:
- 1 cup provolone cheese, shredded
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tbsp all-purpose flour
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 25 minutes total, with 10 minutes to prep ingredients and 15 minutes to cook everything. It’s a quick, satisfying meal perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente (usually about 3-5 minutes for fresh, a little longer for frozen). Drain and set aside.
2. Cook the Steak:
While the tortellini cooks, heat 1 tablespoon olive oil or butter in a large skillet over medium-high heat. Add the thinly sliced steak, sprinkle with salt and pepper, and cook until browned but still tender—about 2 to 3 minutes. Remove the steak from the skillet and set aside.
3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil or butter. Toss in the sliced onions and green bell peppers. Sauté them until they’re softened and lightly caramelized, about 5 to 6 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Make the Provolone Sauce:
Sprinkle the flour over the sautéed vegetables and stir well, coating them evenly. Slowly pour in the heavy cream and milk while stirring continuously to keep the sauce smooth without lumps. Bring the sauce to a gentle simmer and let it thicken for about 3 to 4 minutes.
5. Add Cheese and Season:
Turn the heat down to low. Stir in the shredded provolone cheese and Parmesan until completely melted and the sauce is smooth. Taste, then season with salt and fresh black pepper as needed.
6. Combine Everything:
Return the cooked steak and drained tortellini back into the skillet. Gently toss everything together so the tortellini and steak are nicely coated with the creamy provolone sauce.
7. Serve and Garnish:
Sprinkle fresh chopped parsley and a bit of black pepper over the top before serving. It’s lovely paired with crusty bread or a fresh green salad for a full meal.
Can I Use Frozen Tortellini for This Recipe?
Absolutely! Just be sure to thaw frozen tortellini slightly or add a couple of extra minutes to the cooking time. Drain well before mixing into the sauce to avoid excess water.
What Can I Substitute for Provolone Cheese?
Mozzarella or fontina are great alternatives that melt nicely and offer a mild flavor. You can also add a bit more Parmesan for sharpness if you like.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring often, or microwave in short bursts to keep the sauce creamy.
Can I Make This Recipe Ahead of Time?
Yes! Prepare the sauce and cook the steak and veggies in advance. Cook the tortellini just before serving and combine everything to keep the pasta fresh and tender.
