Why You’ll Love This Recipe
This dish delivers big flavor in every bite. It combines the savory depth of cheesesteak with the cheesy goodness of pasta—all in one skillet. It’s quick to prepare, customizable, and rich without being overly heavy. Whether you’re feeding a crowd or cooking for two, it’s a comforting, restaurant-worthy meal made at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Refrigerated or frozen cheese tortellini
- Thinly sliced steak (ribeye or sirloin)
- Provolone cheese (shredded or sliced)
- Onion (thinly sliced)
- Bell peppers (green or red, thinly sliced)
- Garlic (minced)
- Butter
- Flour
- Milk or half-and-half
- Olive oil
- Salt and pepper
- Crushed red pepper flakes (optional, for heat)
Directions
- Cook tortellini according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sliced steak and cook until browned. Remove and set aside.
- In the same skillet, sauté onions and bell peppers until soft and caramelized, about 6–8 minutes. Add garlic and cook for 1 more minute.
- Remove veggies and melt butter in the skillet. Whisk in flour to form a roux and cook for 1–2 minutes.
- Slowly whisk in milk or half-and-half and cook until thickened, about 4–5 minutes.
- Stir in shredded provolone cheese and mix until smooth. Season with salt, pepper, and red pepper flakes if using.
- Return steak, peppers, and onions to the skillet. Add cooked tortellini and stir until everything is well coated in the sauce.
- Serve hot, garnished with extra provolone or parsley if desired.
Servings and timing
This recipe makes 4 servings.
Prep time is 10 minutes, and cook time is 20 minutes, for a total of 30 minutes.
Variations
- Use ground beef: A budget-friendly and quicker alternative to steak.
- Swap pasta: Penne, rotini, or ravioli can be used in place of tortellini.
- Add mushrooms: Sautéed mushrooms enhance the umami flavor.
- Use a cheese blend: Mix provolone with mozzarella or parmesan for more depth.
- Make it spicy: Add jalapeños or hot sauce for heat.
Storage/Reheating
Allow the dish to cool before storing.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended due to the cream sauce.
- Reheating: Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce.
FAQs
Can I make this with frozen tortellini?
Yes, just cook according to the package instructions before adding to the sauce.
What’s the best steak for this recipe?
Ribeye or sirloin are ideal for tenderness and flavor, but any thin-sliced beef will work.
Can I use provolone slices?
Yes, just chop or tear them before melting into the sauce.
How do I prevent the cheese sauce from clumping?
Use low heat when melting the cheese and stir constantly until smooth.
Is this dish kid-friendly?
Absolutely. The creamy sauce and pasta are usually a hit with kids.
Can I prep it ahead of time?
You can prep the components ahead, but combine and reheat just before serving for best texture.
What sides go well with this dish?
A green salad, garlic bread, or roasted vegetables pair nicely.
Can I make it vegetarian?
Yes, omit the steak and add mushrooms or a meat substitute.
Can I use different cheese?
Yes, try mozzarella, cheddar, or gouda if you prefer, though provolone gives the authentic cheesesteak flavor.
How do I thin the sauce if it gets too thick?
Stir in a splash of warm milk or broth to loosen it back up.
Conclusion
Cheesesteak Tortellini in Rich Provolone Sauce is the kind of meal that feels indulgent yet easy to prepare. It’s a creative take on two comfort food classics, delivering rich, cheesy, and savory goodness in every bite. Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner routine, this flavorful fusion dish is sure to impress.
PrintCheesesteak Tortellini in Rich Provolone Sauce
Cheesesteak Tortellini in Rich Provolone Sauce is a comforting fusion dish that combines tender steak, cheesy tortellini, and caramelized peppers and onions in a creamy provolone sauce. It’s hearty, flavorful, and comes together in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish, Pasta
- Method: Stovetop
- Cuisine: American Fusion
- Diet: Halal
Ingredients
- 12 oz refrigerated or frozen cheese tortellini
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 cup provolone cheese, shredded (or slices, chopped)
- 1 onion, thinly sliced
- 1–2 bell peppers (green or red), thinly sliced
- 3 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk or half-and-half
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, for garnish (optional)
Instructions
Cook tortellini according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sliced steak and cook until browned. Remove and set aside.
- In the same skillet, sauté onions and bell peppers until caramelized, about 6–8 minutes. Add garlic and cook for 1 more minute. Remove veggies from skillet.
- Melt butter in the skillet, whisk in flour to form a roux, and cook 1–2 minutes.
- Slowly whisk in milk or half-and-half. Cook until thickened, 4–5 minutes.
- Stir in provolone cheese until melted and smooth. Season with salt, pepper, and crushed red pepper flakes if using.
- Return steak, onions, and peppers to the skillet. Add tortellini and toss until coated in sauce.
- Serve hot, garnished with extra provolone or parsley.
Notes
- Use ground beef instead of steak for a budget-friendly option.
- Swap tortellini with penne, rotini, or ravioli.
- Add sautéed mushrooms for extra umami.
- Mix provolone with mozzarella or parmesan for a richer flavor blend.
- If sauce thickens too much, stir in a splash of milk or broth before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 7g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
