Cheesesteak Tortellini Creamy Provolone

Cheesesteak Tortellini in Creamy Provolone Sauce wraps up all the coziness of a classic cheesesteak and hearty pasta night into one pan. Tender tortellini and strips of ribeye get tossed in a rich velvety sauce bubbling with melted provolone and a tangle of sweet onions and peppers. On busy evenings or when my family craves something over the top this is the one dish that never lets me down.

My family asks for this whenever we want something both familiar and a bit extra. After a cold day it always hits the spot and the leftovers never last long in our fridge.

Ingredients

• Tortellini: Fresh cheese tortellini makes this extra decadent and saves time look for plump pasta with a firm texture
• Ribeye steak: Choose a well marbled piece for tenderness and deep beefy taste slice it as thin as you can
• Olive oil: Brings everything together and gives a golden sear to the steak use a robust extra virgin variety
• Onion: Adds sweetness and classic cheesesteak flavor yellow or sweet onions work best
• Bell pepper: Sliced peppers bring color and a subtle crunch go for brightly colored and glossy peppers
• Garlic: Just a bit wakes up the whole dish use firm cloves that feel heavy for their size
• Salt and black pepper: The basics that help every other flavor pop
• Beef broth: Adds savory depth choose a low sodium broth for better control
• Heavy cream: Delivers a silky sauce if you want less richness use half and half
• Provolone cheese: Melts smoothly and brings classic tang if possible grate your own for best melt
• Parmesan cheese: Adds umami and thickness pick a wedge to grate fresh for the most flavor
• Fresh parsley: Lightens up the final dish bright green bunches are best

Step-by-Step Instructions

Boil the Tortellini:

Bring a large pot of salted water to a rolling boil Then add the tortellini and cook according to the package instructions around three to five minutes Stir gently to avoid splitting the pasta The goal is pillowy al dente noodles

Drain the Tortellini:

Once cooked drain the tortellini well Return them to the pot with a bit of olive oil to prevent sticking

Sear the Steak:

Heat olive oil in a large skillet over medium high Add the sliced ribeye Spread the slices out so they have room to brown Sear for three to four minutes until deeply golden but still tender Transfer to a plate and keep warm

Sauté Onions and Peppers:

In the same skillet add sliced onions and peppers Sauté over medium heat for five to six minutes Stir occasionally until the vegetables are softened and touched with caramel color

Add Garlic and Season:

Scatter minced garlic into the vegetables and stir for a minute or two until it loses its raw edge Sprinkle in salt and black pepper to season the mix

Deglaze with Broth:

Pour in beef broth and use a wooden spoon to scrape all the browned bits off the bottom Bring to a simmer and let bubble for two to three minutes reducing slightly for richer taste

Make the Creamy Sauce:

Lower the heat and pour in heavy cream Stir constantly for two to three minutes as the sauce begins to thicken and turn glossy

Melt in the Cheeses:

Sprinkle shredded provolone evenly into the skillet and stir until melted and the sauce is smooth Repeat with grated parmesan stirring until fully blended

Combine Steak and Pasta:

Return the cooked steak to the skillet Toss to coat in the creamy cheese sauce Add the drained tortellini and fold gently ensuring every piece is well covered Let it all heat through for two to three minutes

Garnish and Serve:

Take the skillet off the heat Scatter with chopped parsley for a fresh finish Serve right away with a little extra parsley if you like

Bookmark

Parmesan is my favorite ingredient here because it gives the sauce this complex nutty warmth As a kid my mom would always finish pasta with a blizzard of fresh parmesan and this dish brings back every one of those cozy family moments around the dinner table

Storage tips

Leftovers keep well in an airtight container in the fridge for up to two days Make sure to cool completely before storing When reheating warm gently on the stovetop with a splash of extra cream or broth to revive the sauce Avoid microwaving for too long as that can make the steak tough

Ingredient substitutions

You can swap out the ribeye for thin sliced sirloin or even deli roast beef in a pinch Spinach or mushroom tortellini work well if you want a veggie twist For the cheese mozzarella can work instead of provolone just expect a milder flavor

Serving suggestions

This dish is plenty rich on its own but we love serving it with a crisp salad of romaine and cherry tomatoes A warm garlic bread is perfect for sopping up every drop of that luscious sauce For a lighter meal serve with steamed broccoli or roasted asparagus on the side

Bookmark

Cultural context

Inspired by Philly cheesesteak and Italian comfort food this recipe is a blend of two classics It brings big city cheesesteak flavor to the familiar format of a creamy pasta The twist hits all those homey notes but shows off just how much the right cheese can pull a dish together

Frequently Asked Questions

→ What type of steak works best?

Ribeye is ideal for its tenderness and bold flavor, but sirloin or flank can be used.

→ Can I use frozen tortellini?

Yes, cook according to package instructions. Fresh or frozen tortellini both work well in this dish.

→ How do I avoid a grainy cheese sauce?

Add the cheese slowly over low heat, stirring until it melts smoothly into the sauce.

→ Are there vegetable variations?

Mushrooms or spinach can be added along with peppers and onions for more flavor and nutrition.

→ How do I reheat leftovers?

Warm gently over low heat with an extra splash of cream to keep the sauce smooth and creamy.

→ Can this dish be made ahead?

Parts can be prepped ahead, but for best texture, combine tortellini and sauce just before serving.