Creamy Cheesesteak Tortellini in Provolone Sauce is a comforting dish that combines tender tortellini pasta filled with cheese, juicy strips of steak, and a rich, creamy provolone cheese sauce. The mixture of melty provolone and hearty steak bites makes every forkful feel like a warm, satisfying hug.
I love making this dish because it’s a fun twist on a classic Philly cheesesteak, turning it into a pasta dinner that everyone can enjoy. The creamy sauce clings to the tortellini perfectly, and the steak adds just the right amount of flavor without being too heavy. It’s easy enough to whip up on a weeknight but special enough to serve to friends.
My favorite way to serve this creamy cheesesteak tortellini is with a simple side salad or some garlic bread on the side. It’s the kind of meal that fills the kitchen with a delicious smell and leaves everyone asking for seconds. If you’re in the mood for something comforting yet a little different, this dish is a great choice that’s sure to please.
Key Ingredients & Substitutions
Tortellini: Cheese-filled tortellini is the base here. Fresh works best for a tender bite, but frozen is very convenient and tastes great too. If unavailable, try cheese ravioli or small stuffed pasta.
Steak: Ribeye or sirloin gives great flavor and tenderness. If steak isn’t your choice, thinly sliced chicken or even mushrooms make good substitutes for a different twist.
Provolone cheese: This cheese brings a mild, creamy flavor perfect for the sauce. If you don’t have provolone, mozzarella or fontina can work as milder options, while gouda gives a smoky note.
Heavy cream and milk: These create a smooth, rich sauce. For a lighter version, use half-and-half or whole milk alone, but the sauce might be less thick and creamy.
How Do You Make a Smooth, Creamy Provolone Sauce?
Making a creamy cheese sauce can be tricky because cheese can clump or the sauce can split. To get a smooth sauce:
- Use medium-low heat when adding cream and milk to avoid burning.
- Add shredded provolone gradually, stirring often so it melts evenly.
- Mix in Parmesan last for extra flavor and helping thickness.
- Keep stirring gently until the sauce is smooth and coats the back of a spoon.
- If the sauce thickens too much, add a splash of milk to loosen it up.
This method keeps the sauce creamy and silky, perfect for coating your tortellini and steak without clumping.
Equipment You’ll Need
- Large pot – perfect for boiling the tortellini without crowding.
- Large skillet – helps you sear the steak and make the creamy sauce in one pan.
- Wooden spoon or silicone spatula – great for stirring the sauce gently without scratching.
- Cheese grater – makes shredding provolone and Parmesan easy and quick.
- Colander – to drain the cooked tortellini efficiently.
Flavor Variations & Add-Ins
- Swap steak for thinly sliced chicken breast for a lighter, milder twist.
- Add sautéed mushrooms or bell peppers for extra texture and flavor.
- Use smoked provolone to give your sauce a subtle smoky depth.
- Stir in fresh spinach or kale at the end for a pop of green and nutrients.
Creamy Cheesesteak Tortellini in Provolone Sauce
Ingredients You’ll Need:
For the Pasta and Steak:
- 1 pound cheese tortellini (fresh or frozen)
- 1/2 pound thinly sliced ribeye or sirloin steak, cut into bite-sized pieces
- 2 tablespoons olive oil
For the Sauce:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup provolone cheese, shredded
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Red pepper flakes, for garnish (optional)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This dish takes about 25-30 minutes total. Prepare and cook the tortellini in about 8-10 minutes, cook and sear the steak and vegetables for another 10 minutes, and then make the creamy provolone sauce and combine everything in the last 5-8 minutes. Quick and satisfying for a weeknight meal!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until just tender (al dente). Drain well and set aside.
2. Cook the Steak:
Heat the olive oil in a large skillet over medium-high heat. Add the steak pieces, season them with salt, pepper, and Italian seasoning, and cook until browned and cooked through, about 3-5 minutes. Remove the steak from the skillet and set aside.
3. Sauté Onions and Garlic:
In the same skillet, melt the butter. Add the finely chopped onion and sauté until soft and translucent, about 4 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Make the Creamy Provolone Sauce:
Lower the heat to medium-low. Pour in the heavy cream and whole milk, stirring to combine. Slowly add the shredded provolone and Parmesan cheese, stirring often until the cheeses melt fully and create a smooth, creamy sauce. Add salt and pepper to taste.
5. Combine Everything:
Return the cooked steak to the skillet with the sauce and stir to coat. Add the cooked tortellini and gently toss to mix everything so the tortellini is nicely coated in the creamy provolone sauce.
6. Final Touches and Serve:
Let everything warm together over low heat for 2-3 minutes, then plate it. Garnish with chopped fresh parsley and a pinch of red pepper flakes if you like a slight kick. Serve right away and enjoy your delicious, creamy cheesesteak tortellini!
Can I Use Frozen Tortellini for This Recipe?
Yes! Frozen tortellini works great—just be sure to cook it according to the package instructions and drain well before adding to the sauce.
What Can I Substitute for Provolone Cheese?
If you can’t find provolone, mozzarella or fontina are good mild alternatives, while gouda offers a nice smoky flavor for a twist.
How Should I Store Leftovers?
Store any leftover creamy cheesesteak tortellini in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk if the sauce thickens too much.
Can I Make This Dish Ahead of Time?
You can prepare the sauce and cook the steak ahead, then toss with freshly cooked tortellini when ready to serve for best texture and flavor.
