This Cheesesteak Tortellini in Rich Provolone Sauce combines the bold flavors of a classic Philly cheesesteak with the comfort of cheesy pasta. Thin slices of beef, sautéed peppers and onions, and tender cheese tortellini are smothered in a silky provolone cheese sauce. It’s hearty, indulgent, and ready in under an hour—perfect for a satisfying weeknight dinner or to impress guests with something familiar yet unique.

Full Recipe:

Ingredients

• 1 lb thinly sliced beef steak (ribeye or sirloin)

• 1 package cheese tortellini, cooked per package instructions

• 1 onion, sliced

• 1 green bell pepper, sliced

• 2 tablespoons butter

• 2 tablespoons flour

• 2 cups milk

• 1 cup shredded provolone cheese

Directions

1. Cook Tortellini: Boil the tortellini according to package instructions. Drain and set aside.

2. Cook Beef: In a large skillet, brown the beef over medium heat until fully cooked. Remove and set aside.

3. Sauté Veggies: In the same skillet, cook onions and bell pepper for 5–7 minutes until tender. Set aside.

4. Make the Roux: Melt butter in the skillet, add flour, and stir continuously for 1–2 minutes.

5. Make the Sauce: Slowly whisk in milk and cook for 5 minutes until thickened.

6. Add Cheese: Stir in provolone cheese until fully melted and the sauce is smooth.

7. Combine Everything: Return the beef, vegetables, and tortellini to the skillet. Stir to coat all ingredients in the sauce.

8. Serve: Serve hot, garnished with additional cheese or herbs if desired.

Nutrients (Per Serving, Approximate)

• Calories: 700 kcal

• Protein: 35g

• Carbohydrates: 50g

• Total Fat: 35g

  • Saturated Fat: ~15g

• Cholesterol: ~110mg

• Sodium: ~750mg

• Fiber: ~3g

• Sugar: ~7g

• Calcium: ~250mg

• Iron: ~3mg

What Makes This Dish Special

The inspiration behind this recipe is rooted in combining the flavors of a Philly cheesesteak—thin-sliced beef, caramelized onions, sautéed peppers, and melty cheese—with the familiar comfort of cheese tortellini, a pasta known for its satisfying texture and cheesy filling. The provolone sauce acts as a rich, savory bridge between the two, offering a velvety finish that makes each bite unforgettable.

Unlike traditional cheesesteaks served on rolls, this version adds a layer of decadence with the pasta and the homemade sauce, making it ideal for when you want something a little more knife-and-fork friendly, but still full of bold flavor.

Beef: The Heart of a Cheesesteak

The star of the cheesesteak side of this dish is the thinly sliced beef, ideally ribeye or sirloin. These cuts are known for their tenderness and flavor, making them perfect for quick skillet cooking. When seared until golden and slightly crispy on the edges, the beef brings a savory depth that perfectly complements the richness of the cheese tortellini.

For best results, you can ask your butcher to thinly slice the beef or partially freeze it at home before slicing. This helps you achieve that signature cheesesteak-style texture. If you prefer a shortcut, shaved steak sold in grocery store meat sections works well, too.

Tortellini: The Pillowy Pasta You Love

Cheese tortellini is a brilliant addition to this fusion recipe. These small, ring-shaped pasta are typically stuffed with ricotta, Parmesan, or a blend of Italian cheeses, and they cook in just a few minutes. Their cheesy filling enhances the indulgence factor and pairs beautifully with the provolone sauce.

Pre-packaged tortellini is easy to find in the refrigerated or frozen section of most grocery stores, making this dish convenient to prepare without sacrificing quality. While the recipe calls for cheese-filled tortellini, you could easily switch it up with mushroom, spinach, or even sausage-filled versions for a variation in flavor.

Peppers and Onions: Classic Additions with a Twist

No Philly cheesesteak is complete without sautéed green bell peppers and onions. These vegetables not only bring a pop of color to the dish but also contribute a sweet and savory aroma that complements the beef and creamy sauce. Cooking them until tender and slightly caramelized ensures maximum flavor and texture contrast with the creamy sauce and soft tortellini.

If you’re feeling adventurous, try using roasted red peppers for a smoky twist or add mushrooms for a touch of earthiness.

Rich Provolone Cheese Sauce: The Creamy Core

The sauce is where everything comes together. Made from a simple roux of butter and flour, milk for creaminess, and plenty of shredded provolone cheese, the sauce is indulgent without being heavy. Provolone is known for its mild, slightly tangy flavor and exceptional meltability, making it ideal for a cheese sauce that’s smooth and flavorful.

Once melted, provolone transforms into a silky, slightly elastic sauce that envelops the tortellini and beef like a cozy blanket. The result is luscious, cheesy perfection with every bite.

Pro tip: Add a dash of Dijon mustard or a splash of Worcestershire sauce to the cheese sauce if you want to deepen the umami and balance the richness.

Versatility and Meal Prep Appeal

One of the best things about this dish is how adaptable it is. You can add more vegetables like mushrooms, spinach, or sun-dried tomatoes. Swap the tortellini for ravioli or penne if that’s what you have on hand. For a spicier kick, use provolone piccante (a sharper, aged version of provolone) or sprinkle in crushed red pepper flakes.

This dish also makes excellent leftovers. Simply reheat gently on the stovetop with a splash of milk or broth to loosen the sauce and restore its silky texture.

If you’re serving a crowd or feeding a hungry family, this recipe scales up beautifully. Cook everything in batches and combine in a large oven-safe dish to keep warm in the oven until ready to serve.

Perfect for All Occasions

Whether it’s a cozy dinner for two, a hearty family meal, or a standout dish for a potluck, Cheesesteak Tortellini in Provolone Sauce fits the bill. Its unique combination of familiar flavors and elevated textures makes it a standout choice on any table.

Pair it with a simple green salad, garlic bread, or steamed veggies for a complete meal. If you’re enjoying it with wine, a light red like Pinot Noir or a crisp white like Chardonnay pairs beautifully with the cheesy richness and savory beef.

Nutritional Overview

With approximately 700 calories per serving, this dish is a satisfying meal that delivers a balance of protein, carbs, and fats. The high protein content (around 35g) supports satiety, while the carbohydrates from the tortellini provide energy. The fats, primarily from cheese and beef, offer richness and flavor.

If you’re looking to make the dish lighter, you can substitute part-skim cheese, use milk alternatives, or reduce the portion of pasta slightly and add more vegetables.

Conclusion

Cheesesteak Tortellini in Rich Provolone Sauce is a comfort food masterpiece that effortlessly marries the bold, beefy charm of a Philly cheesesteak with the creamy, cheesy comfort of pasta. It’s familiar but creative, indulgent yet balanced, and above all, satisfying.

From the tender beef and sautéed vegetables to the pillowy tortellini and velvety cheese sauce, every bite is a layered experience of texture and flavor. Quick enough for a weeknight, yet impressive enough for company, this dish is a must-try for anyone who loves fusion cooking done right.

Once you’ve made it, don’t be surprised if it becomes a regular in your dinner rotation—a modern classic born from two timeless favorites.