Creamy Cheesesteak Tortellini in Provolone Sauce

This recipe is your new secret weapon for a fast and impressive weeknight dinner. It delivers all the savory satisfaction of a Philly cheesesteak without any of the fuss. Cheese-filled tortellini serves as the perfect base for tender beef strips, peppers, and onions. 

The simple, creamy provolone cheese sauce brings everything together in minutes. It’s a hearty, one-dish meal that guarantees clean plates and happy family members, making it a reliable go-to for any busy evening.

Why You’ll Love This Recipe

This creamy cheesesteak tortellini recipe highlights comfort food with a flavorful twist.

Cheesesteak-inspired: All the flavors of the iconic sandwich in pasta form.

Creamy sauce: Silky provolone melts into a luscious coating.

Quick prep: Ready in under 40 minutes.

Hearty and filling: Beef, peppers, onions, and pasta make a full meal.

Simple ingredients: Easy to find at any grocery store.

Customizable: Adjust the veggies, spice level, or cheese blend to suit your taste.

For that extra special touch, I use a mix of provolone and mozzarella for the perfect melt. A dash of Worcestershire really brings out the beef flavor. A little fresh parsley adds brightness, and red pepper flakes offer a gentle warmth.

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Ingredients

For the Pasta:

• 20 oz cheese tortellini (fresh or refrigerated)
  
• 1 tbsp olive oil
  

For the Cheesesteak Mix:

• 1 lb beef sirloin or ribeye, thinly sliced
  
• 1 tbsp olive oil
  
• 1 large onion, thinly sliced
  
• 1 green bell pepper, thinly sliced
  
• 1 red bell pepper, thinly sliced
  
• 2 cloves garlic, minced
  
• 1 tsp salt
  
• ½ tsp black pepper
  

For the Provolone Sauce:

• 2 tbsp butter
  
• 2 tbsp all-purpose flour
  
• 2 cups whole milk
  
• 1 cup shredded provolone cheese
  
• ½ cup shredded mozzarella
  
• ½ tsp Worcestershire sauce
  
• ¼ tsp red pepper flakes (optional)
  

Optional Garnishes:

• Fresh parsley, chopped
  
• Extra provolone or mozzarella
  

Step-by-Step Instructions

1. Cook the Tortellini

Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Drain, toss with 1 tbsp olive oil, and set aside.

2. Sear the Beef

Heat a skillet over medium-high heat with 1 tbsp olive oil. Add sliced beef and season with salt and pepper. Cook for 2 to 3 minutes until browned. Transfer the beef to a plate.

3. Sauté the Vegetables

In the same skillet, add onions and bell peppers. Cook until softened and slightly caramelized, about 6 to 8 minutes. Stir in garlic and cook for 1 minute more.

4. Make the Provolone Sauce

In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1 minute. Slowly pour in milk, whisking constantly until smooth and thickened, about 5 minutes. Stir in provolone, mozzarella, Worcestershire sauce, and red pepper flakes until creamy.

5. Combine Everything

Add cooked tortellini, beef, and vegetables into the skillet. Pour over the provolone sauce and toss gently until everything is coated.

6. Serve and Enjoy

Top with fresh parsley and extra cheese if desired. Serve warm.

Tips & Variations

• Healthier Option: Use whole wheat tortellini and lean beef strips.
  
• Veggie Boost: Add mushrooms or spinach for extra flavor.
  
• Cheese Swap: Try white American or fontina instead of provolone.
  
• Extra Creamy: Stir in a splash of heavy cream for a richer sauce.
  

Serving Suggestions

Serve this creamy tortellini with a side of garlic bread or a crisp green salad for balance. It also pairs well with roasted vegetables or a glass of red wine. Leftovers reheat beautifully, making it perfect for meal prep.

Final Thoughts

Creamy cheesesteak tortellini is the kind of dish that blends comfort with creativity. The tender beef, flavorful veggies, and cheesy sauce coat each pasta bite perfectly. It’s hearty enough for family dinners yet impressive enough to serve guests. With this recipe, you get all the classic cheesesteak flavors in a creamy pasta twist that never disappoints.