Cheesesteak Tortellini in Creamy Provolone Sauce – Comfort Food with a Philly Twist

Why You’ll Love This Recipe

This recipe takes everything you love about a cheesesteak — juicy beef, melted cheese, and savory onions — and transforms it into a creamy pasta masterpiece. The provolone sauce is silky and flavorful, the tortellini adds an extra cheesy bite, and the entire dish comes together in one pan for easy cleanup. It’s perfect for weeknight dinners, cozy weekends, or when you just need a big bowl of comfort food that feels a little gourmet.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cheese tortellini are the foundation of the dish — soft, pillowy pasta stuffed with cheese for the ultimate comfort bite.

Beef sirloin or ribeye brings that authentic cheesesteak flavor. Slice it thinly against the grain for tender bites.

Olive oil helps sear the beef and sauté the vegetables.

Butter adds richness and depth to the sauce.

Onion gives the dish its signature cheesesteak aroma and sweetness.

Bell peppers (green and red) add color, crunch, and a subtle sweetness that balances the savory flavors.

Garlic enhances the overall flavor with its aromatic kick.

All-purpose flour thickens the sauce and gives it a smooth, creamy consistency.

Beef broth provides a flavorful base for the sauce and complements the steak beautifully.

Heavy cream creates that velvety, indulgent texture.

Provolone cheese is the star of the sauce — mild, nutty, and perfectly melty.

Parmesan cheese adds extra richness and a hint of sharpness.

Salt and black pepper balance the flavors.

Fresh parsley (optional) adds color and a touch of freshness for serving.

Directions

Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and set aside.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the sliced beef and season with salt and pepper. Sear for 2–3 minutes until browned. Remove from the skillet and set aside.

In the same skillet, melt the butter. Add the onions and bell peppers and sauté for 4–5 minutes, until softened and lightly caramelized. Stir in the minced garlic and cook for another 30 seconds.

Sprinkle the flour over the vegetables and stir for 1 minute to form a roux. Slowly pour in the beef broth, whisking constantly to avoid lumps. Stir in the heavy cream and bring to a gentle simmer.

Reduce the heat to low and add the provolone and Parmesan cheese. Stir until melted and smooth. Return the cooked beef and tortellini to the skillet, tossing everything together to coat in the creamy sauce.

Season with additional salt and pepper to taste. Serve hot, garnished with chopped parsley and extra Parmesan if desired. I love to serve this with garlic bread or a simple green salad — it’s rich, comforting, and utterly satisfying.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce. Avoid high heat to prevent the cheese from separating.

Variations and Customizations

Mushroom Cheesesteak Version
Add sautéed mushrooms for an earthy twist that complements the beef and provolone perfectly.

Spicy Kick
Toss in a pinch of red pepper flakes or diced jalapeños for a little heat.

Chicken Cheesesteak Tortellini
Swap the beef for sliced chicken breast for a lighter variation.

Extra Cheesy Edition
Mix in shredded mozzarella or white cheddar for even more gooey goodness.

Garlic Butter Finish
Drizzle with a little garlic butter just before serving for extra richness.

Vegetarian Version
Skip the steak and use sautéed mushrooms, peppers, and onions with vegetable broth.

Italian Twist
Add sun-dried tomatoes and spinach for an Italian-inspired take.

Bacon Lover’s Upgrade
Top with crispy bacon crumbles for smoky, salty flavor.

Smoked Provolone
Use smoked provolone for a deeper, more complex sauce.

Gluten-Free Option
Use gluten-free tortellini and thicken the sauce with cornstarch instead of flour.

FAQs

1. What kind of beef works best?

Sirloin or ribeye are ideal — they’re tender, flavorful, and cook quickly.

2. Can I use frozen tortellini?

Yes! Just cook according to package directions before adding to the sauce.

3. Can I make this ahead of time?

You can prep the sauce and beef ahead, then toss with freshly cooked tortellini before serving.

4. What cheese substitutes work for provolone?

Mozzarella, Swiss, or fontina can be used in a pinch.

5. Can I make it without beef?

Absolutely — it’s still delicious with chicken or even as a vegetarian version.

6. How can I make the sauce thicker?

Let it simmer longer or add a little extra cheese for richness.

7. Can I freeze leftovers?

It’s best enjoyed fresh, but you can freeze it for up to a month. Reheat with extra cream.

8. What sides go best with this dish?

Garlic bread, roasted vegetables, or a crisp Caesar salad pair beautifully.

9. How do I keep the sauce from getting grainy?

Add the cheese over low heat and stir constantly until fully melted.

10. Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts smoother and gives a creamier sauce.

Conclusion

This Cheesesteak Tortellini in Creamy Provolone Sauce is pure comfort food bliss — rich, hearty, and full of bold flavor. The tender beef, melty cheese, and soft tortellini come together in a sauce so good you’ll want to lick the bowl. It’s the kind of meal that feels indulgent yet easy to make, perfect for cozy nights in or impressing guests with minimal effort. Once you try it, this dish will easily earn a spot in your dinner rotation — the ultimate cheesesteak-meets-pasta dream.

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