Creamy Cheesesteak Tortellini in Provolone Sauce is a rich and comforting dish that combines tender tortellini pasta with thinly sliced steak and a smooth, cheesy provolone sauce. The flavors are bold but balanced, with the melty provolone wrapping everything in creamy goodness and just enough seasoning to keep things exciting.
I love making this recipe when I want something indulgent but easy to put together on a weeknight. The way the steak and cheese come together with the pasta feels like a warm hug on a plate, and I find myself going back for seconds every time. One little tip I swear by is to use a good quality cheese and don’t rush the sauce—it makes all the difference!
My favorite way to serve this creamy cheesesteak tortellini is with a simple green salad on the side to cut through all that richness. It’s a dish that really brings people around the table because it’s satisfyingly cheesy and filling without being overly complicated. I have to say, this recipe has quickly become a go-to comfort food in my house.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or frozen tortellini works well here. Cheese-filled ones add creamy bites that complement the sauce perfectly. If you can’t find cheese tortellini, try spinach or mushroom-filled as a tasty alternative.
Steak: Ribeye or sirloin is best for tenderness and flavor. You can swap for skirt steak or flank steak, just slice very thinly across the grain to keep it tender. For a quicker option, thinly sliced roast beef can work too.
Provolone Cheese: This cheese melts smoothly and adds a mild tang. If you want a sharper flavor, use smoked provolone or substitute with mozzarella mixed with a bit of fontina or gouda for creaminess.
Milk or Half-and-Half: Whole milk keeps the sauce creamy without being too heavy. Half-and-half makes it richer. For a lighter sauce, use 2% milk but expect slightly less thickness.
How Do You Make a Smooth, Creamy Provolone Sauce Without Lumps?
Making the sauce starts with a roux—melting butter and whisking in flour. Cook this for a minute or two to remove the raw flour taste. Then slowly add milk or half-and-half while whisking constantly. This steady whisking stops lumps from forming.
- Use medium heat to control thickening without burning.
- Add liquid gradually and whisk well after each addition.
- Once thickened, lower heat before adding cheese to prevent clumping.
- Stir cheese gently until melted and smooth—avoid high heat here.
These steps make sure your sauce is velvety and coats your tortellini perfectly. Patience and gentle whisking are the keys.
Equipment You’ll Need
- Large skillet – perfect for cooking the steak and sautéing veggies all in one pan.
- Medium saucepan – you’ll use this to make the creamy provolone sauce without crowding.
- Whisk – essential for stirring the roux and sauce smoothly to avoid lumps.
- Colander – handy for draining the tortellini quickly and thoroughly.
- Sharp knife – makes slicing the steak thin and easy, which helps it cook evenly.
Flavor Variations & Add-Ins
- Swap ribeye for chicken strips for a lighter version that’s just as tasty.
- Add sautéed mushrooms for a meaty texture and earthy touch.
- Mix in some spinach or kale for a pop of green and mild bitterness.
- Use smoked provolone or add a pinch of smoked paprika for a smoky flavor boost.
Creamy Cheesesteak Tortellini in Provolone Sauce
Ingredients You’ll Need:
Main Ingredients:
- 12 oz cheese tortellini (fresh or frozen)
- 1/2 lb ribeye or sirloin steak, thinly sliced
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped (optional)
- 2 cloves garlic, minced
For the Provolone Sauce:
- 2 cups whole milk or half-and-half
- 1 cup shredded provolone cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1/2 tsp crushed red pepper flakes (optional)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend roughly 10 minutes prepping and cooking the steak and vegetables, about 10-15 minutes making the sauce and cooking the pasta, then a few minutes to combine everything and serve.
Step-by-Step Instructions:
1. Cook the Tortellini:
Follow the package directions to cook tortellini until al dente. Drain the pasta and set it aside while you prepare the other ingredients.
2. Cook the Steak:
Season the thinly sliced steak with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook for 2-3 minutes per side until it browns nicely but stays tender. Remove the steak from the skillet and set aside.
3. Sauté the Vegetables:
In the same skillet, add the finely chopped onion and green bell pepper if you’re using it. Cook over medium heat for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds until you can smell the garlic’s aroma.
4. Make the Provolone Sauce:
In a separate saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, whisking constantly to make a roux. Slowly whisk in the milk or half-and-half, stirring frequently to avoid lumps. Keep whisking and cooking until the sauce thickens, about 5-7 minutes. Turn the heat to low, then stir in the shredded provolone and Parmesan cheese until melted and smooth. Add salt, pepper, and crushed red pepper flakes if you like a bit of heat.
5. Combine Everything:
Add the cooked tortellini, steak, and sautéed vegetables into the sauce. Gently toss to coat everything well and warm through for 2-3 minutes.
6. Serve and Enjoy:
Dish out the creamy cheesesteak tortellini onto plates or bowls. Sprinkle with chopped fresh parsley and a little extra crushed red pepper if you want more spice. Serve immediately and enjoy this comforting, cheesy meal!
Can I Use Frozen Tortellini for This Recipe?
Absolutely! Just make sure to cook the frozen tortellini according to the package instructions until they are al dente. No need to thaw beforehand—just add a couple of extra minutes to the cooking time if needed.
What Can I Substitute for Provolone Cheese?
If you don’t have provolone on hand, mozzarella is a great mild alternative. For a smokier or sharper flavor, try smoked gouda or fontina. Just keep in mind that meltability affects the sauce texture.
How Do I Store and Reheat Leftover Cheesesteak Tortellini?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk or cream to bring back the creamy sauce consistency.
Can I Make the Sauce Ahead of Time?
Yes! You can prepare the provolone sauce up to 2 days in advance. Keep it refrigerated in a sealed container, then gently rewarm on the stove, stirring well before combining with the cooked tortellini and steak.
