Name: Cheesesteak Tortellini with Provolone Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American Fusion
Ingredients: 1 package (20 oz) cheese tortellini; 1 lb thinly sliced steak (ribeye, sirloin, or flank); 1 cup provolone cheese, shredded or sliced; 1 medium onion, thinly sliced; 1 bell pepper, thinly sliced; 2 cloves garlic, minced; 1 cup beef broth; 1 tablespoon olive oil; Salt, to taste; Black pepper, to taste

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This Cheesesteak Tortellini with Provolone Sauce is a rich, hearty dish that combines two comfort food favorites: cheesy tortellini and a classic Philly cheesesteak. I love how the tender pasta soaks up the creamy provolone sauce while the steak, peppers, and onions give it that savory cheesesteak flavor. It’s a one-pan meal that feels indulgent and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare yet tastes like something I’d order at a restaurant. The provolone melts into the broth, making a silky sauce that coats every bite of pasta. I also enjoy how flexible it is—I can use different colored peppers, swap the steak for chicken, or even add mushrooms for extra depth. It’s the kind of dish I make when I want comfort food with a twist. Cheesesteak Tortellini with Provolone Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cheese tortellini
Thinly sliced steak (ribeye, sirloin, or flank work well)
Provolone cheese, sliced or shredded
Onion, thinly sliced
Bell pepper, thinly sliced
Garlic, minced
Beef broth
Olive oil
Salt
Black pepper

Directions

Cook cheese tortellini according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat.
Add onions and bell peppers, sauté until tender.
Add thinly sliced steak and cook until browned on all sides.
Stir in garlic and cook for 1 minute, until fragrant.
Pour in beef broth and bring to a gentle simmer.
Reduce heat and stir in provolone cheese until melted into a smooth sauce.
Add cooked tortellini to the skillet, tossing to coat evenly.
Season with salt and black pepper.
Serve warm with extra provolone on top if desired.

Servings and timing

This recipe makes about 4 servings. Prep time is around 10 minutes, cook time is 20 minutes, and total time is about 30 minutes.

Variations

Sometimes I add mushrooms for extra cheesesteak flavor or swap provolone with mozzarella for a gooier texture. If I want more spice, I toss in red pepper flakes or jalapeños. For a lighter version, I use chicken breast instead of steak.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of broth to loosen the sauce. The dish doesn’t freeze well since the sauce can separate, so I prefer to enjoy it fresh.

FAQs

What cut of steak works best?

I like ribeye for tenderness and flavor, but sirloin or flank steak also work well when sliced thin.

Can I make this with frozen tortellini?

Yes, I cook frozen tortellini directly from the package instructions and then add it to the skillet.

Can I use a different cheese?

Yes, mozzarella or provolone-mozzarella blends melt nicely, though provolone gives the most authentic cheesesteak flavor.

Can I make this spicy?

Yes, I add crushed red pepper flakes or sliced hot peppers while cooking the onions and peppers.

Can I prepare this ahead of time?

Yes, I can prep the vegetables and steak in advance. I recommend cooking the pasta and sauce fresh for the best texture.

Conclusion

I love how this Cheesesteak Tortellini with Provolone Sauce transforms classic cheesesteak flavors into a creamy, comforting pasta dish. It’s hearty, cheesy, and full of flavor, making it one of my favorite weeknight indulgences.