If you love hearty, creamy dinners that feel a little indulgent—but still doable on a weeknight—this Cheesesteak Tortellini in Creamy Provolone Sauce is about to become a repeat favorite. It takes everything we adore about a classic Philly cheesesteak—tender beef, sweet onions, melty cheese—and wraps it up in pillowy cheese tortellini, all coated in a rich, velvety provolone sauce.
The result?
A one-skillet, ultra-comforting pasta dinner that feels restaurant-worthy without the stress. Every bite delivers juicy steak, creamy sauce, and just enough crunch from sautéed peppers to keep things exciting. Perfect for cozy family dinners, casual entertaining, or when you simply want something seriously satisfying.
Why You’ll Love This Cheesesteak Tortellini
- Big comfort-food energy with minimal effort
- Ready in under 45 minutes
- Rich, creamy, and ultra-cheesy
- A fun twist on classic cheesesteak flavors
- Perfect for weeknights or special dinners
Key Ingredients You’ll Need
Cheese Tortellini
Soft, cheese-filled pasta pockets act like tiny flavor sponges, soaking up every drop of that creamy provolone sauce.
Thinly Sliced Steak
Ribeye or sirloin works best here. Quick-searing creates flavorful, caramelized edges without drying out the meat.
Provolone Cheese
The heart of the dish. Provolone melts smoothly and brings that unmistakable cheesesteak flavor.
Onion & Green Bell Pepper
Classic cheesesteak vegetables that add sweetness, crunch, and color.
Heavy Cream & Beef Broth
These two combine to form a silky, savory sauce base that clings beautifully to pasta and steak.
Garlic, Olive Oil, Salt & Pepper
Simple seasonings that let the main flavors shine without overpowering them.
How to Make Cheesesteak Tortellini (Step-by-Step)
- Cook the tortellini according to package directions until al dente. Drain and set aside.
- Sear the steak in olive oil over medium heat until browned. Remove and keep warm.
- Sauté onions, peppers, and garlic in the same skillet until soft and fragrant.
- Deglaze with beef broth, scraping up all those flavorful browned bits.
- Stir in heavy cream and simmer gently until slightly thickened.
- Melt in provolone cheese slowly, stirring until smooth and creamy.
- Return steak to the skillet and coat in sauce.
- Add tortellini, gently tossing everything together.
- Finish with fresh parsley and serve hot.
Serving Ideas
- Serve with crusty bread or garlic bread to soak up the sauce
- Pair with a simple green salad for balance
- Sprinkle red pepper flakes for a subtle kick
- Serve family-style straight from the skillet for maximum comfort vibes
Storage & Reheating Tips
- Refrigerate: Store in airtight containers for up to 3 days
- Reheat gently on the stovetop, adding a splash of cream or broth
- Avoid microwaving if possible—it can cause the cheese sauce to separate
- Freeze: Up to 1 month (best texture when thawed slowly)
Final Thoughts
This Cheesesteak Tortellini in Creamy Provolone Sauce is the kind of dinner that makes everyone ask for seconds. It’s rich without being heavy, indulgent without being complicated, and comforting in the best possible way.
If you’re craving a creamy pasta dish with bold, meaty flavor—and a little nostalgic cheesesteak magic—this recipe delivers every time.
