Creamy provolone, steak, tortellini, onions, and peppers come together in one dreamy dish. Fast, cheesy, and absolutely no regrets.
So, last month, I had a day. You know the kind—burnt my toast, lost my charger, stepped on a rogue LEGO… classic chaos. I was standing in front of the fridge, hungry, tired, and just generally feeling like I needed a hug from the inside out.
Inside that fridge? One lonely pack of cheese tortellini and a ribeye that was supposed to be Sunday dinner. I had planned to make Philly cheesesteaks that night, but the idea of assembling sandwiches felt like climbing Everest in flip-flops.
And then I just… pivoted.
Threw the tortellini in a pot, seared up the steak, sautéed the peppers and onions, and poured in some cream like a madwoman on a mission. Topped it with provolone (because… cheese), and suddenly—bam. Cheesesteak Tortellini Provolone Sauce was born.
Was it a little chaotic? Sure. Did my husband lick the spoon like a toddler and say, “This is the best thing you’ve ever made”? Yes. Did I kind of believe him? Also yes.
Why You’ll Love This Cheesesteak Tortellini Provolone Sauce Recipe?
Look, this recipe is a vibe. It’s cozy but indulgent, nostalgic but new. Like if your favorite deli sandwich went to Italy and fell in love with creamy pasta.
The tortellini? Little pockets of cheesy joy. The steak? Juicy and perfectly seared. And that provolone sauce? Honestly, if I could bathe in it, I might consider it. It’s rich without being too heavy and hugs every bite like it missed you.
And the best part? You don’t have to spend two hours in the kitchen. This whole thing comes together in about 35 minutes—less if you dance while you cook (which, honestly, I highly recommend).
Ingredient Notes:
Let’s break it down like we’re chatting on the couch with wine in hand and reruns of Friends playing in the background.
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Tortellini: Fresh or frozen both work, but don’t overcook it. Mushy tortellini is the enemy. Al dente is where the magic happens.
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Ribeye or Sirloin: Okay, real talk—ribeye brings the flavor, sirloin keeps it a little leaner. If you’re feeling fancy, go ribeye. If you’re watching your grocery bill, sirloin is solid.
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Onion & Bell Pepper: You want them soft and sweet. I used a red pepper because it was pretty, but any color works.
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Garlic: I say three cloves, but let’s be real—I measure garlic with my heart.
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Beef Broth + Heavy Cream: This combo is the base of the whole sauce. You want it flavorful and lush.
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Provolone Cheese: Shred it yourself if you can. Pre-shredded works, but it won’t melt as silky. (Still delicious though—no judgment zone here.)
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Salt + Pepper: Taste as you go. Always.
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Fresh Parsley: Optional, but it adds a little green and makes you feel like a real adult.
Slightly unnecessary but totally helpful tip: Freeze your steak for 15–20 minutes before slicing. It’s not magic, but it feels like it.
How To Make Cheesesteak Tortellini Provolone Sauce?
Step 1: Boil the Tortellini
Salt your water like you mean it and get that pasta going. Just follow the directions on the package and don’t overthink it. Drain and set it aside while you work on the good stuff.
Step 2: Sear the Steak
Get your pan hot, add olive oil, and toss in the thinly sliced steak. Season it. Sear it quickly—just enough to brown, not enough to dry it out. Then pull it out and let it rest. (It deserves it, honestly.)
Step 3: Cook the Veggies
Same pan (because we’re not doing more dishes than we have to), add in the onions and peppers. Let them get soft, caramelized around the edges, and then hit them with the garlic. If your kitchen doesn’t smell like a food truck in heaven right now, give it another minute.
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Step 4: Build the Sauce
Pour in the broth and scrape up all those browned bits from the bottom. That’s where the flavor lives. Simmer a bit, then add the cream. Lower the heat and breathe in deeply—you’re halfway to cheesy greatness.
Step 5: Add the Cheese
Slowly stir in the shredded provolone until it melts into a glorious, smooth sauce. It’ll look thick and glossy. If you start drooling, you’re not alone.
Step 6: Bring It All Together
Toss the steak back in, then fold in the tortellini. Mix it gently—this is not the time to stir like a maniac. You want every bite coated, not destroyed.
Step 7: Garnish & Serve
A little parsley never hurt anybody. Or skip it. You do you. Serve it hot, preferably in your comfiest pajamas.
Storage Options:
Store leftovers in a container and toss it in the fridge for up to 3 days. When reheating, add a splash of milk or broth to bring the sauce back to life. Don’t freeze it—trust me. Creamy sauces don’t come back from that.
Variations and Substitutions:
You know how some recipes are all “you must use X”? Not this one. You’ve got options:
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Different pasta: Gnocchi, shells, or even bowtie works.
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Other proteins: No steak? Use rotisserie chicken, roast beef, or whatever’s hanging out in your freezer.
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Cheese swaps: Mozzarella and Parmesan? Still dreamy.
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Add-ins: Mushrooms, spinach, or sun-dried tomatoes if you’re feeling bold.
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Kick it up: A pinch of chili flakes adds a little sass.
What to Serve with Cheesesteak Tortellini Provolone Sauce?
This is rich, cheesy, and bold—so balance it with:
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Garlic Bread – Because more carbs are always the answer.
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Simple Salad – Something tangy to cut through the richness.
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Roasted Veggies – Broccoli or Brussels are perfect.
Frequently Asked Questions:
Can I make this ahead?
Sort of. You can prep the sauce and steak, but don’t mix it with the pasta until right before eating. Otherwise, it gets kinda… sad.
What’s the best steak for this?
Ribeye is flavorful AF. Sirloin works too. The key is thin slices. Like, thinner than your patience when someone eats your leftovers.
Do I really have to shred the cheese myself?
No. But I will say this: fresh-shredded provolone makes the sauce silkier. That said, if it’s 7 PM and you’re starving? Grab the bag. You’re still a hero.
If you make this Cheesesteak Tortellini Provolone Sauce, I wanna hear about it. Did it wow your family? Did you sneak a forkful straight from the pan? Did someone say “marry me” after the first bite?
Tag me, message me, or just whisper “thank you” into the void. Either way—I’m glad we cooked this together.
Until next time, stay cheesy.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesesteak Tortellini Provolone Sauce
Ingredients
For the Pasta
- 12 oz cheese tortellini fresh or frozen
For the Sauce
- 1 lb ribeye steak or sirloin thinly sliced
- 2 tablespoons olive oil
- 1 medium onion thinly sliced
- 1 bell pepper any color, thinly sliced
- 3 garlic cloves minced
- 1 cup beef broth
- 1 cup heavy cream
- 8 oz provolone cheese shredded
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Fresh parsley finely chopped (for garnish, optional)
Instructions
Cook the Tortellini
- Begin by bringing a large pot of salted water to a boil. Cook the cheese tortellini according to the instructions on the package until al dente. Drain thoroughly and set aside.
Sear the Steak
- Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and season with salt and pepper. Sear for 3 to 4 minutes, or until the meat is lightly browned yet remains tender. Transfer the steak to a plate and keep warm.
Sauté the Vegetables
- Using the same skillet, add the sliced onion and bell pepper. Sauté over medium heat for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Add the minced garlic and continue to cook for an additional 1 to 2 minutes until aromatic.
Prepare the Sauce
- Deglaze the pan by pouring in the beef broth. Bring to a gentle simmer, allowing the flavors to combine for 2 to 3 minutes. Reduce the heat to low and stir in the heavy cream. Cook for 2 to 3 additional minutes, allowing the sauce to thicken slightly.
Incorporate the Cheese
- Gradually stir in the shredded provolone cheese. Continue stirring until the cheese is fully melted and the sauce becomes smooth and creamy.
Combine Ingredients
- Return the seared steak to the skillet, stirring to evenly coat it with the sauce. Gently fold in the cooked tortellini, ensuring all pieces are well-covered with the cheese sauce.
Serve
- Transfer to serving plates or a large dish. Garnish with freshly chopped parsley, if desired, and serve immediately while hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
