Hey everyone, Jason Griffith here! What happens when you take the iconic savory flavors of a Philly cheesesteak and marry them with tender, cheesy tortellini in a rich, creamy sauce? You get my incredible Cheesesteak Tortellini in Rich Provolone Sauce! This dish is a glorious fusion of comfort foods, delivering layers of savory meat, sweet peppers, and gooey cheese all wrapped around perfect pasta. It’s truly a comforting masterpiece that’s sure to become a new family favorite.

Why I Love This Recipe

What’s not to love about a meal that combines so many amazing flavors into one irresistible bowl? I’m absolutely obsessed with Cheesesteak Tortellini because it takes the best elements of a classic cheesesteak—the thinly sliced steak, caramelized onions, and melty provolone—and transforms them into a hearty, satisfying pasta dish. The tortellini adds an extra layer of cheesy goodness and texture, making every bite incredibly satisfying. It’s fantastic for a cozy weeknight dinner, impressive enough for guests, and surprisingly easy to prepare. Plus, it’s a great way to satisfy those comfort food cravings with a unique and exciting twist!

The Fusion of Philly & Italian Comfort

This Cheesesteak Tortellini is a prime example of culinary fusion, brilliantly blending two beloved comfort food traditions: the iconic American Philly Cheesesteak and classic Italian pasta dishes. The Philly Cheesesteak, with its roots in early 20th-century Philadelphia, is famous for its thinly sliced beefsteak and melted cheese (often provolone or Cheez Whiz) served on a long roll. Italian pasta, particularly filled varieties like tortellini, has been a staple of comfort across the globe for centuries.

This recipe creatively combines the savory, thinly sliced beef and caramelized onions and peppers from a cheesesteak with tender tortellini. The “rich Provolone sauce” then acts as the perfect bridge, providing that signature cheesy, slightly tangy backbone characteristic of a cheesesteak, but in a creamy pasta format. It’s a testament to how familiar flavors can be reimagined and fused to create a new, deeply satisfying, and wonderfully comforting dish that feels both traditional and excitingly new.

Ingredients

Here’s what you’ll need to create this incredibly rich and satisfying Cheesesteak Tortellini:

• 1 tablespoon olive oil
• 1 lb shaved beef steak (like steak-ums, or thinly sliced sirloin/ribeye)
• 1 medium yellow onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon salt (plus more for pasta water)
• 1/4 teaspoon black pepper
• 1 (9-ounce) package refrigerated cheese tortellini
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup beef broth (low sodium recommended)
• 6 ounces Provolone cheese, thinly sliced or shredded (about 1 1/2 cups)
• 1/4 cup grated Parmesan cheese, plus more for serving
• Optional: Pinch of red pepper flakes
• 2 tablespoons fresh parsley, chopped, for garnish

Swaps and Notes

• Shaved Beef: Look for pre-shaved beefsteak at your grocery store. If unavailable, thinly slice sirloin or ribeye steak against the grain and chop it roughly. Ground beef can be a substitute, but the texture will be different.
• Tortellini: Refrigerated cheese tortellini cooks quickly and adds delicious pockets of cheese. Fresh pasta works wonderfully here. You can use other pasta shapes like penne or cavatappi, but the “tortellini” element contributes significantly to the dish’s comfort factor.
• Provolone Cheese: This is crucial for that authentic cheesesteak flavor. Use good quality, mild provolone. Shredding it yourself from a block will give the best melting results.
• Milk: Whole milk or 2% milk will provide the best richness for the sauce.
• Beef Broth: Low-sodium beef broth allows you to control the saltiness of the sauce.
• Veggies: Onion and green bell pepper are classic cheesesteak components. You can omit the bell pepper if preferred, or add other thinly sliced veggies like mushrooms.
• Red Pepper Flakes: Add a touch for a subtle warmth and a nod to classic Italian flavors.

Steps for the Recipe

Let’s get this comforting fusion dish cooking!

1. Cook Tortellini: Bring a large pot of generously salted water to a rolling boil. Add the tortellini and cook according to package directions until al dente. Drain well, reserving about 1/2 cup of the starchy pasta cooking water.
2. Cook Cheesesteak Filling: While the tortellini cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the thinly sliced onion and green bell pepper (if using). Sauté for 5-7 minutes until softened and lightly caramelized. Add the minced garlic and cook for 1 minute until fragrant.
3. Add Beef & Season: Add the shaved beef to the skillet. Cook, breaking it up with a spoon or spatula, until browned and cooked through (about 3-5 minutes). Season with salt and black pepper.
4. Deglaze: Pour in the beef broth, scraping up any browned bits from the bottom of the pan – these bits are packed with flavor! Let it simmer for 2-3 minutes until most of the broth has evaporated, leaving a flavorful, slightly saucy meat and veggie mixture. Remove the meat mixture from the skillet and set aside.
5. Make Provolone Sauce: In the same skillet, melt the unsalted butter over medium heat. Sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. Gradually whisk in the milk until smooth. Bring the sauce to a gentle simmer, whisking constantly, and cook for 3-5 minutes until thickened.
6. Add Cheese to Sauce: Reduce heat to low. Stir in the sliced or shredded Provolone cheese and 1/4 cup grated Parmesan cheese until completely melted and smooth. Stir in optional red pepper flakes. If the sauce is too thick, add a tablespoon or two of the reserved pasta cooking water.
7. Combine & Serve: Add the cooked and drained tortellini and the cooked cheesesteak meat and vegetable mixture back into the skillet with the Provolone sauce. Toss gently to combine, ensuring everything is thoroughly coated. Taste and adjust seasoning if needed.
8. Garnish & Enjoy: Serve hot in bowls, garnished with fresh chopped parsley and extra grated Parmesan cheese.

Tips for Success

• Thinly Sliced Beef: This is crucial for the cheesesteak texture. Shaved steak works perfectly.
• Don’t Overcook Tortellini: Cook just until al dente, as it will absorb more sauce and continue to soften slightly.
• Whisk Roux Well: Ensure the flour is fully incorporated into the butter before adding milk to avoid lumps in your sauce.
• Gentle Simmer for Sauce: Once milk is added, maintain a gentle simmer; avoid a rapid boil which can cause dairy to curdle.
• Freshly Shredded Provolone: Shredding cheese from a block melts smoother and tastes better than pre-shredded.
• Serve Immediately: This dish is best enjoyed hot and fresh, when the sauce is at its creamiest.

Serving Suggestions and Pairings

Cheesesteak Tortellini in Rich Provolone Sauce is a complete meal, but it pairs wonderfully with:

• Garlic Bread or Crusty Rolls: Essential for soaking up every last bit of that rich, creamy sauce. You might even serve with some Easy Cheesy Chicken Sliders with Marinara Garlic Butter for extra cheesy bread fun.
• Simple Side Salad: A light, crisp green salad with a simple vinaigrette dressing provides a refreshing contrast to the richness.
• Roasted Asparagus or Broccoli: A quick, green vegetable side.
• Beverage Pairings: A medium-bodied red wine (like a Sangiovese or Merlot) or a crisp lager would complement the savory flavors. For non-alcoholic options, iced tea or sparkling water with lemon.

Storage and Leftover Tips

Cheesesteak Tortellini is best enjoyed fresh, as the pasta will continue to absorb sauce upon cooling.

• Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. The sauce will thicken considerably.
• Reheat: To reheat, gently warm portions in a skillet over low heat, adding a splash of milk or beef broth to help loosen the sauce and bring it back to a creamy consistency. Stir frequently. You can also microwave individual portions, stirring halfway through.
• Freezing: Freezing is generally not recommended for this particular pasta dish, as the cream-based sauce and pasta texture can change significantly upon thawing.

More Recipes You Will Love

If you enjoyed this hearty and flavorful pasta dish, you might also like these other comforting and crowd-pleasing meals:

• For another comforting pasta dish, check out my Classic Spaghetti Recipe with Homemade Sauce.
• If you love easy, cheesy meals that feed a crowd, my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit is a fantastic choice.
• For a faster way to make cheesy lasagna without the layering, my This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast is excellent.
• And for a super easy way to feed a crowd fast, check out These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast.

---

Final Thoughts

Cheesesteak Tortellini in Rich Provolone Sauce is a testament to how creative culinary fusion can result in a truly incredible comfort food experience. It’s rich, cheesy, savory, and wonderfully satisfying – a dish that brings smiles and full bellies to any table.

I hope you give this amazing fusion recipe a try and enjoy every comforting spoonful! Let me know in the comments below if this becomes a new favorite in your household, or what other classic dishes you love to combine. I always love hearing from you! Happy cooking!