If you’ve ever debated between a gooey cheesesteak sandwich or a creamy pasta dish, this Cheesesteak Tortellini in Rich Provolone Sauce solves the dilemma deliciously. It’s a dreamy mashup of tender cheese-stuffed tortellini, thinly sliced beef, sautéed peppers and onions, all bathed in a silky provolone cheese sauce.

This dish is pure comfort food magic—and it comes together in about 30 minutes, making it weeknight-friendly and guest-worthy.

Why I Love This Recipe

It’s indulgent without being complicated. The cheese tortellini are little flavor bombs, and the provolone sauce wraps every bite in creamy goodness. Plus, the sautéed steak and veggies add that nostalgic cheesesteak vibe with just the right amount of edge.

Whether you’re craving something hearty, feeding a hungry crew, or just want to shake up your pasta game, this one delivers.

Ingredients

For the Tortellini:

• 1 lb cheese tortellini (fresh or frozen)
• 1 tablespoon olive oil

For the Cheesesteak Filling:

• 1 lb thinly sliced beef steak (like ribeye or sirloin)
• 1 tablespoon olive oil
• 1 large onion, sliced
• 1 green bell pepper, sliced
• Salt and pepper to taste

For the Provolone Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup shredded provolone cheese
• Salt and pepper to taste

Ingredient Swaps and Customizations

• Meatless? Sub mushrooms or seitan strips for the beef to make it vegetarian.
• More veggies? Add sliced mushrooms, red peppers, or even a handful of baby spinach.
• Different cheese? Mozzarella, Swiss, or a mild cheddar can stand in for provolone if needed.

Instructions

1. Cook the Tortellini

Bring a pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Drain, toss with 1 tablespoon of olive oil, and set aside.

2. Make the Cheesesteak Filling

Heat olive oil in a large skillet over medium-high heat. Add the beef, onions, and peppers. Sauté until the beef is cooked through and the vegetables are tender and slightly caramelized, about 6–8 minutes. Season with salt and pepper to taste. Remove from heat.

3. Make the Provolone Sauce

In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to make a roux. Gradually add milk, whisking constantly to avoid lumps. Simmer until thickened, about 5–7 minutes. Lower heat and stir in shredded provolone until melted and smooth. Season with salt and pepper.

4. Combine Everything

Add the cooked tortellini and cheesesteak filling into the cheese sauce. Gently toss to coat everything evenly. Heat through and serve warm.

Tips for Success

• Thinly slice your steak for the most authentic cheesesteak texture.
• Whisk constantly when making the sauce to avoid lumps.
• Use freshly shredded cheese if possible for the smoothest melt.

Serving Suggestions

This dish is rich and flavorful, so keep sides simple:

• A fresh green salad with vinaigrette
• Roasted broccoli or asparagus
• Crusty bread to mop up any extra sauce

Storage and Leftovers

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm on the stove over low heat with a splash of milk to loosen the sauce.
• Freeze: Not recommended due to the cheese sauce, but it can be done in a pinch—just expect a texture shift.

Final Thoughts

Cheesesteak Tortellini in Rich Provolone Sauce is one of those recipes that feels like a big hug in a bowl. It’s decadent, fun, and completely satisfying. Perfect for cold nights, dinner guests, or whenever you want to spoil yourself with something cozy and crave-worthy.

Tried it? Let me know how it turned out! I’d love to hear your favorite twists or additions. Hungry for more cozy comfort food? Stick around—I’ve got plenty more coming your way.

---