Cheesesteak Tortellini in Creamy Provolone Sauce Recipe

If you’ve ever dreamed of a mashup between your favorite Philly cheesesteak and a comforting bowl of cheesy pasta, you’re about to fall head-over-heels for Cheesesteak Tortellini in Creamy Provolone Sauce. This irresistible dish brings together pillowy cheese tortellini, tender beef, sweet peppers and onions, all swirled together in a silky provolone cheese sauce. Every bite is packed with bold flavors and cozy texture—perfect for weeknight dinners or impressing friends on a Saturday night. Once you’ve tasted this Cheesesteak Tortellini in Creamy Provolone Sauce, you’ll wonder how you ever lived without it!

Ingredients You’ll Need

This recipe keeps things simple, spotlighting a handful of incredible ingredients that work together in perfect harmony. Each one brings something unique, whether it’s the hearty bite of steak, the creamy richness of provolone, or the pop of colorful veggies.

• Cheese tortellini: These bite-sized pasta pillows are the base of the dish, bringing chewy, cheesy goodness to every mouthful.
• Olive oil: Used in both the tortellini and the cheesesteak filling for flavor and to prevent sticking.
• Thinly sliced beef steak (ribeye or sirloin): The star protein, providing rich, savory flavor and that signature cheesesteak experience.
• Onion: Sautéed until sweet and tender, onions add both aroma and that classic cheesesteak taste.
• Green bell pepper: Delivers color, crunch, and just the right touch of sweetness to balance the savory beef.
• Italian seasoning: A blend of herbs that elevates every component with a whisper of earthy flavor.
• Salt and pepper: Essential for bringing out the natural flavors of all your ingredients.
• Butter: The foundation for an ultra-creamy cheese sauce.
• All-purpose flour: Helps thicken your provolone sauce, giving it the perfect consistency.
• Milk: Makes the cheese sauce smooth and luscious.
• Shredded provolone cheese: The true hero, melting into dreamy, stretchy ribbons for the sauce.

How to Make Cheesesteak Tortellini in Creamy Provolone Sauce

Step 1: Cook the Tortellini

Start by bringing a large pot of salted water to a boil—this gives your tortellini the best possible flavor and texture. Cook your tortellini until just al dente according to the package directions. Don’t overdo it! You want them to hold their shape when they’re tossed with the saucy filling later. Drain and toss them with a splash of olive oil so they don’t stick together while you move on.

Step 2: Prepare the Cheesesteak Filling

Heat olive oil in a large skillet over medium-high heat and toss in the thinly sliced beef. As the steak starts to brown, stir in the onions and green bell peppers, then sprinkle in the Italian seasoning. You’re looking for deeply caramelized edges on the veggies and beef that’s just-cooked and juicy. A pinch of salt and pepper at the end is all you need to draw out their flavors. Set this hearty filling aside when everything’s tender and golden.

Step 3: Make the Provolone Sauce

Melt butter in a medium saucepan, then whisk in the flour to form a smooth, golden roux—it only takes a minute or so, but this step is key for a lump-free sauce. Gradually whisk in the milk, letting it thicken and become luxuriously creamy before stirring in your shredded provolone cheese and Italian seasoning. Keep stirring until the cheese is fully melted, transforming the sauce into a silky, aromatic blanket. Taste it, and adjust the salt and pepper to your liking.

Step 4: Combine and Serve

Bring everything together by returning the cheesesteak filling to the skillet, then gently add the cooked tortellini and pour the provolone sauce over everything. Use a gentle hand to toss and coat each tortellini with the cheesy sauce and savory filling. Warm it all through over low heat until bubbly and steamy—then get ready to serve up the ultimate comfort food: Cheesesteak Tortellini in Creamy Provolone Sauce!

How to Serve Cheesesteak Tortellini in Creamy Provolone Sauce

Garnishes

A little extra flourish never hurts! Sprinkle a handful of freshly shredded provolone or parmesan on top, then add a touch of Italian seasoning or chopped parsley for color and a fresh, herby kick. Cracked black pepper or thinly sliced green onions take this bowl of Cheesesteak Tortellini in Creamy Provolone Sauce from delicious to downright dazzling.

Side Dishes

This dish is rich and satisfying all on its own, but pairing it with a crisp green salad or a platter of roasted vegetables lightens up the experience. Warm, crusty bread or soft garlic knots are perfect for scooping up every last drop of that creamy provolone sauce. For a classic Philly homage, serve with kettle chips on the side for crunch!

Creative Ways to Present

Channel your inner dinner-party star by ladling Cheesesteak Tortellini in Creamy Provolone Sauce into mini cast iron skillets or ramekins for individual servings. Or, turn them into decadent pasta bowls topped with a swirl of melted cheese. If you’re feeding a crowd, assemble everything in a casserole dish, cover with provolone, and broil for a golden-brown finish everyone will love.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature, then transfer to an airtight container. Stash it in the fridge for up to three days. The flavors actually get even better as they mingle, making tomorrow’s lunch a real treat!

Freezing

If you’d like to freeze Cheesesteak Tortellini in Creamy Provolone Sauce, assemble the dish but hold off on garnishing. Let it cool completely, then portion into freezer-safe containers. Freeze for up to two months—just be sure to thaw overnight in the fridge before reheating to keep everything creamy and delicious.

Reheating

To reheat, place individual portions in a microwave-safe bowl and cover loosely. Microwave until hot, stirring halfway through. Alternatively, gently warm on the stovetop over low heat with a splash of milk to help revive the sauce’s creamy texture. Add a sprinkle of fresh cheese if you’re feeling extra!

FAQs

Can I use frozen tortellini for this recipe?

Absolutely! Frozen cheese tortellini works beautifully in Cheesesteak Tortellini in Creamy Provolone Sauce. Just be sure to cook it according to the package instructions, and remember to drain well before tossing with the filling and sauce.

What cut of steak is best for the filling?

Ribeye is a classic for cheesesteak thanks to its marbling and tenderness, but sirloin or even flank steak work well. Slice it extra thin for that melt-in-your-mouth bite in every forkful.

Can I swap out the provolone cheese?

Certainly—you can try mozzarella for a stretchier melt, white American cheese for extra creaminess, or even a sharp cheddar for a different flavor twist. But for the truest Cheesesteak Tortellini in Creamy Provolone Sauce, provolone is truly unbeatable.

Is it possible to make this recipe vegetarian?

Yes! Swap the steak for sautéed mushrooms, thinly sliced portobellos, or your favorite plant-based beef alternative. The veggies and cheesy sauce will still deliver all the comforting flavors you crave.

How do I keep the sauce from getting lumpy?

Whisk constantly while adding the milk to the roux, and use gentle, steady heat. Don’t rush it! If you run into lumps, simply pour the sauce through a fine mesh strainer or give it a quick blitz with an immersion blender to smooth things out.

Final Thoughts

There’s a special kind of magic in pulling together a bowl of Cheesesteak Tortellini in Creamy Provolone Sauce—the kind that has everyone at your table swooning with delight. Whether you’re looking for a dreamy weeknight dinner or a show-stopping dish for guests, give this recipe a try and watch it become a beloved favorite in your home!

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