If you’re craving something ultra-cozy and just a little bit over-the-top, this Cheesesteak Tortellini in Rich Provolone Sauce will make you feel like you’re eating in your dream Philly bistro, with a dish that’s cheesy, creamy, savory, and packed with hearty flavors. The velvety provolone sauce hugs every bite of tender steak and pillowy tortellini, while caramelized onions and peppers add just the right hit of sweetness and crunch. This is comfort food the elevated way, totally effortless yet packed with wow-factor, and absolutely worth every gooey forkful.

Cheesesteak Tortellini in Rich Provolone Sauce Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Cheesesteak Tortellini in Rich Provolone Sauce is refreshingly simple, with each item playing a crucial role in building big, bold flavor and that signature Philly cheesesteak experience. Here’s what you’ll need to make this mouthwatering dish sing:

Fresh Cheese Tortellini: These tender pasta pillows add substance and soak up every bit of the sauce.
Thinly Sliced Steak: Classic ribeye is ideal, but sirloin or flank steak work beautifully for bite-sized, juicy morsels.
Bell Peppers: Choose a mix of red, green, or yellow for color and a gentle natural sweetness that pops against the savory sauce.
Onion: Sautéed until golden and sweet, onions bring the authentic cheesesteak flavor to the table.
Garlic: Just a clove or two, for aromatic depth without overpowering the other ingredients.
Provolone Cheese: The creamy, slightly smoky star of the sauce—buy it in slices or cubes to melt beautifully.
Heavy Cream: For luxurious, lush texture that makes the sauce feel restaurant-worthy.
Butter: For sautéing and ramping up the flavor and silkiness in the sauce.
Olive Oil: Helps achieve that perfect golden sear on your steak and veggies.
Salt & Black Pepper: Essentials, to balance and boost every element.

How to Make Cheesesteak Tortellini in Rich Provolone Sauce

Step 1: Sauté the Steak

Start by heating a good splash of olive oil in a large skillet over medium-high heat. Once shimmering, lay in the thinly sliced steak in a single layer—don’t crowd the pan so you get those gorgeous, flavorful browned edges. Season right away with salt and black pepper, and cook just until the steak is just losing its pink (it’ll finish in the sauce). Remove it to a plate to keep it juicy and tender.

Step 2: Cook the Onions, Peppers, and Garlic

Add a bit of butter to the hot skillet, then toss in the sliced onions and bell peppers. Sauté for about 5-6 minutes, stirring occasionally, until the veggies are golden and tender but still vibrant. Add the garlic for the last minute of cooking so it doesn’t burn. This is what makes the dish smell (and taste) just like your favorite cheesesteak shop!

Step 3: Make the Rich Provolone Sauce

Pour the heavy cream into the skillet and bring it to a gentle simmer, scraping up any golden bits from the bottom for extra flavor. Slowly add in the provolone, stirring until it’s gloriously melted and the sauce is smooth and thick. Lower the heat so it doesn’t bubble too hard; this helps your sauce stay glossy and dreamy.

Step 4: Add the Tortellini

While the sauce simmers, cook the cheese tortellini according to its package instructions—usually just a few minutes in boiling salted water. Drain well, reserving a splash of pasta water in case the sauce needs thinning later. Fold the tortellini right into that luscious provolone sauce in the skillet, letting each bite soak up the goodness.

Step 5: Bring It All Together

Gently return the steak and all its juices to the skillet with the veggies and tortellini. Toss to coat everything in the sauce, then do a final taste for salt and pepper. If the sauce seems a bit thick, add a little reserved pasta water until it’s perfectly creamy and coats every morsel.

How to Serve Cheesesteak Tortellini in Rich Provolone Sauce

Garnishes

A sprinkle of freshly chopped parsley or chives brings a burst of color and a hit of herbaceous freshness, while extra provolone shavings (or even a little grated parmesan) give a final flourish of melty, gooey cheese on top. For a true cheesesteak throwback, toss on some thinly sliced hot cherry peppers or a crack of black pepper before serving.

Side Dishes

This decadent dish begs for something crisp and simple on the side! Think a classic Caesar or arugula salad, some garlicky roasted green beans, or a basket of crusty bread rolls to mop up all that extra provolone sauce. The balance of rich and fresh keeps your meal feeling lively, not heavy.

Creative Ways to Present

For a wow-worthy dinner party, serve Cheesesteak Tortellini in Rich Provolone Sauce in individual cast iron skillets or shallow pasta bowls. You can also pile it into a large platter family-style and garnish it right at the table. For a weeknight twist, spoon leftovers into a hoagie roll and broil until bubbly for a mashup Philly-meets-Italian sub!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Cheesesteak Tortellini in Rich Provolone Sauce (lucky you!), scoop leftovers into an airtight container as soon as possible. It will keep for up to 3 days in the fridge, and the flavors only get cozier as they meld together overnight.

Freezing

This dish actually freezes surprisingly well. Portion cooled servings into freezer-safe bags or containers, pressing out most of the air. The sauce may separate a touch when reheated, but a gentle stir and a splash of cream or milk will bring it back to creamy perfection. Freeze for up to one month for best results.

Reheating

For best texture, reheat Cheesesteak Tortellini in Rich Provolone Sauce gently on the stove over low heat, stirring often and adding a splash of milk or cream as needed to loosen the sauce. Microwave reheating works too—cover loosely and heat in short bursts, stirring in between for even warmth and to keep things silky, not dry.

FAQs

Can I use a different type of cheese in the sauce?

Absolutely! While provolone gives it that signature Philly flavor, Swiss, mozzarella, or even a blend of Italian cheeses would work well in Cheesesteak Tortellini in Rich Provolone Sauce. Just make sure the cheese melts smoothly for the best sauce texture.

Is it necessary to use fresh tortellini, or can I use frozen?

Both work perfectly! Fresh cheese tortellini tends to cook faster and holds a bit more bite, but frozen is wonderfully convenient and delicious—just adjust the boiling time as needed until the pasta is tender.

What cut of steak is best for this recipe?

Ribeye is the classic choice for cheesesteak flavor and juiciness, but thinly sliced sirloin or flank steak work beautifully too. The key is slicing it very thin (even ask your butcher), so it cooks quickly and stays tender in the sauce.

Can this dish be made vegetarian?

Yes! Simply skip the steak and add sautéed mushrooms, zucchini, or even eggplant for that meaty bite and umami depth. The provolone sauce will still bring all the cozy, cheesy comfort even without the beef.

How do I prevent the cheese sauce from becoming grainy?

The secret is gentle, patient heating. Add your cheese gradually to the warm cream, whisking constantly and keeping the temperature low. Avoid letting the sauce boil, as high heat can cause the cheese to separate and turn grainy. Smooth, rich provolone sauce makes Cheesesteak Tortellini in Rich Provolone Sauce utterly irresistible.

Final Thoughts

If you’re ready to dive into cozy comfort with a twist, give Cheesesteak Tortellini in Rich Provolone Sauce a spot on your dinner rotation. It’s a perfect treat for cheese lovers and pasta enthusiasts alike, and I promise every gooey, savory bite will have you coming back for more. You deserve a dinner this delicious—go ahead and treat yourself tonight!

Cheesesteak Tortellini in Rich Provolone Sauce Recipe