Cheesesteak Tortellini Provolone Sauce

Cheesesteak Tortellini in Rich Provolone Sauce is comfort food that combines all the flavors of a classic Philly cheesesteak with pillowy cheese tortellini and a silky provolone cream sauce. The taste takes me straight to a cozy weeknight dinner with my family gathered around the kitchen table, and the smell brings back memories of ordering cheesesteaks piled high with onions and peppers in my Philadelphia college years.

My family’s eyes light up every time I serve this—the cheesy sauce always gets rave reviews and there are never any leftovers no matter how much I make.

Gather Your Ingredients

• Beef sirloin or ribeye: tender and flavorful ideal for quick searing look for marbling for best taste
• Cheese tortellini: brings more cheesy flavor and heartiness choose fresh or good quality refrigerated tortellini
• Olive oil: creates a caramelized crust on the beef and vegetables use extra virgin if possible
• Onion: sweetens up as it cooks go for yellow or sweet onions for mild flavor
• Green bell pepper: adds classic cheesesteak taste pick one that feels firm and heavy for its size
• Garlic: gives aromatic depth mince fresh garlic for brightest flavor
• Beef broth: layers savoriness and helps loosen up sauce buy low sodium for more control over saltiness
• Worcestershire sauce: pumps up umami just a splash makes a big difference
• Italian seasoning: classic herb undertones if possible use a blend with oregano and basil
• Heavy cream: makes the sauce ultra rich and smooth choose fresh cream with no added thickeners
• Shredded provolone cheese: melts easily for that signature cheesesteak flavor look for sharp aged provolone for extra punch
• Black pepper: balances richness freshly cracked offers best aroma
• Salt: accentuates every flavor start with a pinch and adjust to taste
• Red pepper flakes: adds gentle heat totally optional use as much or as little as you like

How to Make It

Sear the Beef:

Get your skillet hot over medium high heat and drizzle in the olive oil. Spread the beef in a single layer and let it brown without moving for two to three minutes then flip and cook just until the other side is seared one to two more minutes. Set aside so it stays tender.

Cook the Tortellini:

Bring a large pot of salted water to a boil. Drop in the tortellini and cook according to package directions just until al dente. Reserve half a cup of pasta water then drain thoroughly.

Sauté Aromatics and Vegetables:

Lower the heat to medium and in the same skillet toss in the onion and green bell pepper. Sauté until the onions turn golden and the peppers soften about eight minutes. Stir in minced garlic and cook for another minute just until fragrant.

Deglaze and Build the Sauce:

Pour in the beef broth and Worcestershire sauce while scraping up all those crispy bits from the bottom of the pan. This is where all the caramelized flavor lives. Sprinkle in Italian seasoning black pepper and a small pinch of salt.

Make the Creamy Provolone Sauce:

Gently lower the heat to medium low. Add the heavy cream and stir it in slowly. Scatter handfuls of shredded provolone cheese across the surface and stir constantly until perfectly smooth and glossy. If the sauce looks a little thick pour in some reserved pasta water and stir to loosen.

Combine and Finish:

Slide the seared beef back into the skillet along with the drained tortellini. Toss everything together gently in the sauce making sure every piece is coated. Taste and add more salt or a sprinkle of red pepper flakes if you crave heat.

Garnish and Serve:

Pile into bowls and top with freshly chopped parsley or even extra provolone on top. Serve piping hot.

My personal favorite part is the way the provolone melts silkily into the sauce. Every time I make this my husband tries to sneak spoonfuls from the pan while I am still stirring. The meal has become a birthday tradition for my oldest son who demands extra cheese every year.

Flavor Boosters

Try adding a sprinkle of fresh herbs such as parsley or chives just before serving for brightness. Swap in roasted red peppers or sautéed mushrooms in fall or winter for depth or wilt in baby spinach in spring for a fresh twist.

Serving Suggestions

Pair this dish with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. Garlic bread or a soft baguette is excellent for sopping up every last bit of the sauce.

Creative Twists

If you do not have beef sirloin or ribeye thinly sliced flank steak or leftover roast beef works in a pinch. Try shredded mozzarella or a blend of mozzarella and fontina instead of provolone for a milder finish or use half and half in place of heavy cream for a lighter but still creamy sauce.

Friends have requested this recipe at potlucks after just one taste. When I took a big batch to my nephew's graduation picnic the pan emptied in minutes. If you love Philly cheesesteaks and creamy pasta this one earns rave reviews every time.

Common Questions About This Recipe

→ Can I use a different cut of beef?

Yes, flank steak or skirt steak can be used as alternatives. Just ensure they are sliced thinly for tenderness.

→ Is it possible to make this without heavy cream?

You can substitute half-and-half or whole milk for a lighter texture, though the sauce will be less creamy.

→ What kind of tortellini is best?

Cheese tortellini complements the beef and sauce well, but you may use spinach or mushroom-filled tortellini if desired.

→ How can I make the dish spicier?

Stir in extra red pepper flakes, a splash of hot sauce, or sauté jalapeños with the peppers and onions for more heat.

→ Can I use a cheese other than provolone?

Try mozzarella, fontina, or Monterey Jack for a different flavor profile. Each will melt smoothly into the sauce.

→ What sides pair nicely with this meal?

Garlic bread, a crisp green salad, or roasted vegetables make excellent accompaniments for this hearty main.

→ How do I keep the sauce from thickening too much?

If the sauce becomes too thick, add reserved pasta water or a splash of beef broth and stir to loosen the consistency.