Creamy Cheesesteak Tortellini in Provolone Sauce is a delicious mix of tender tortellini pasta combined with juicy strips of steak, all smothered in a smooth and cheesy provolone sauce. You get all the classic flavors of a cheesesteak sandwich but in a fun and creamy pasta form that’s super satisfying.
I love making this when I want something both comforting and a little special. The provolone sauce is rich but not overpowering, and it melts perfectly around each bite of tortellini and steak. A quick tip I’ve learned is to cook the steak just right so it stays tender and juicy – it really makes the whole dish come together.
This dish is great when you want a cozy meal that feels like a treat. I often serve it with a simple side salad or some roasted veggies to balance out the richness. It’s the kind of meal where everyone at the table can’t help but say, “Wow, this is so good!” and I always end up making it again soon after.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh tortellini gives a soft bite, but frozen works just fine too. If you can’t find cheese-filled ones, spinach or mushroom tortellini can add a nice twist.
Steak: Ribeye or sirloin are best for tenderness and flavor. For a leaner option, try flank steak or even thinly sliced chicken breast.
Provolone Cheese: This cheese melts wonderfully to build a creamy sauce with mild, slightly tangy notes. If you don’t have provolone, mozzarella or fontina make great substitutes.
Heavy Cream: It creates the rich, silky sauce texture. You can swap with half-and-half for a lighter option but the sauce will be less creamy.
Mushrooms and Onions: These build the flavor base and add texture. Feel free to use any mushroom variety or add bell peppers for a pop of color and sweetness.
How Do You Make the Steak Tender and Cook the Sauce Perfectly?
Here are some tips to get that tender steak and creamy sauce just right:
- Slice Steak Thinly: Slice against the grain to keep the meat tender and easy to chew.
- Don’t Overcook the Steak: Cook just until browned on each side, this keeps the steak juicy and flavorful.
- Sauté Veggies Slowly: Let the onions and mushrooms soften and caramelize to bring out their natural sweetness.
- Cheese Sauce: Lower the heat before adding cheese to avoid it separating or becoming stringy. Stir constantly until smooth.
- Combine Gently: Toss steak and tortellini carefully into the sauce to coat without breaking the pasta.
Equipment You’ll Need
- Large skillet – perfect for cooking steak and veggies in one pan without crowding.
- Medium pot – to boil tortellini until tender.
- Wooden spoon or silicone spatula – great for stirring sauce gently without scratching your pan.
- Sharp knife – makes slicing steak and veggies quick and easy, especially thin slices.
- Cheese grater – to shred provolone and Parmesan cheese fresh for melting.
Flavor Variations & Add-Ins
- Swap steak for thinly sliced chicken for a lighter, milder protein option that still complements the creamy sauce.
- Add sautéed bell peppers or spinach for extra color, crunch, and nutrients.
- Use smoked provolone or add a bit of smoked paprika to give the sauce a subtle smoky depth.
- Stir in caramelized onions instead of raw for a sweeter, deeper flavor in your sauce.
Creamy Cheesesteak Tortellini in Provolone Sauce
Ingredients You’ll Need:
Main Ingredients:
- 1 lb cheese tortellini (fresh or frozen)
- 1/2 lb thinly sliced ribeye or sirloin steak
- 2 tablespoons olive oil or butter, divided
- 1 small onion, thinly sliced
- 1 cup sliced mushrooms (e.g., cremini or white)
- 1/2 cup sliced cherry tomatoes
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1/2 cup beef broth
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning or dried oregano
- Fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 10 minutes to prep and 20 minutes to cook, so you should be able to have this creamy, comforting dish ready in around 30 minutes.
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by boiling the tortellini following the package directions until they’re just tender (al dente). Once cooked, drain them well and set aside so they’re ready to mix in later.
2. Cook the Steak:
Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the thinly sliced steak and season with salt and pepper. Cook the steak for about 2-3 minutes on each side until browned but still tender. Take the steak out and set it aside.
3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of oil or butter. Sauté the sliced onions and mushrooms over medium heat for about 5 to 7 minutes until they are soft and have a nice caramelized color.
4. Add Garlic and Tomatoes:
Stir in the minced garlic and sliced cherry tomatoes. Cook for another 1-2 minutes until you can smell the garlic and the tomatoes start to soften.
5. Build the Sauce:
Pour in the beef broth and let it simmer for 2 minutes to reduce and concentrate the flavors. Then lower the heat to medium-low and stir in the heavy cream, provolone, and Parmesan cheeses. Keep stirring gently until the cheese is completely melted and the sauce becomes creamy. Add Italian seasoning and adjust salt and pepper to your taste.
6. Combine and Warm Through:
Return the cooked steak and tortellini to the skillet. Toss everything gently to coat the pasta and steak with the creamy sauce. Let it heat together for 2-3 minutes so all the flavors blend nicely.
7. Serve:
Take the skillet off the heat and sprinkle freshly chopped parsley on top. Add more black pepper if you want a little extra kick. Serve immediately while it’s warm and melty.
Can I Use Frozen Tortellini for This Recipe?
Yes, frozen tortellini works perfectly — just be sure to follow the package instructions for cooking and don’t overcook. Drain well before adding to the sauce to keep it from getting soggy.
What Can I Substitute for Provolone Cheese?
If you don’t have provolone, mozzarella or fontina are great alternatives that melt smoothly and keep the sauce creamy and delicious.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Make This Recipe Ahead of Time?
Absolutely! You can cook the steak and sauté the veggies ahead, then refrigerate separately. When ready, reheat and combine with freshly cooked tortellini and sauce for best texture.
