Creamy Cheesesteak Tortellini in Provolone Sauce is a rich and comforting dish that brings together tender tortellini stuffed with cheese and juicy slices of steak. The standout feature is the smooth, melty provolone sauce that wraps everything in a creamy, cheesy hug. It’s like all the best parts of a classic cheesesteak sandwich turned into a warm, hearty pasta meal.
I love making this dish when I want something that feels special but is still easy to put together. The creamy sauce is where the magic happens—it’s flavorful without being too heavy, and it makes the steak and tortellini taste even better. When I’m in a hurry, I often use pre-cooked steak or leftover roast beef to cut down on prep time, and it always turns out fantastic.
My favorite way to enjoy this is with a simple green salad and a side of crusty bread to soak up the extra sauce. It’s one of those meals that feels like a treat but is perfect for sharing with family or friends on any night of the week. This creamy cheesesteak tortellini is sure to be a new favorite whenever you want comfort food that’s both filling and delicious.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or refrigerated tortellini filled with cheese works best for a soft, tender bite. If you can’t find tortellini, ravioli or small stuffed pasta are good alternatives.
Steak: Ribeye or sirloin offers great flavor and tenderness. For a leaner option, try flank or skirt steak. Leftover cooked steak or even roast beef can save time here.
Provolone Cheese: This cheese gives the sauce a mild, creamy flavor. If unavailable, mozzarella or fontina make good substitutes. Parmesan adds a nice salty finish; you can skip it or swap with pecorino.
Heavy Cream & Milk: These create the silky sauce base. For a lighter version, half-and-half or whole milk can be used but expect a thinner sauce. Non-dairy creamers can work but might change the taste.
How Do You Make a Smooth and Creamy Provolone Sauce Without It Breaking?
Melting cheese into a creamy sauce without it separating can be tricky. Here’s how to get a smooth cheese sauce:
- Heat the cream and milk slowly on medium-low to avoid scorching.
- Add cheese gradually in small handfuls, stirring constantly.
- Keep the sauce just below simmering—bubbles can cause the cheese to separate.
- If the sauce thickens too much, stir in a splash of milk to loosen it.
- Remove from heat as soon as the cheese is melted and smooth—don’t overcook.
These steps help you get that rich, velvety sauce perfect for coating the steak and tortellini.
Equipment You’ll Need
- Large pot – to boil the tortellini easily without crowding.
- Large skillet or sauté pan – perfect for cooking steak and making the sauce in one pan.
- Wooden spoon or silicone spatula – helps stir the sauce gently without scratching the pan.
- Measuring cups and spoons – for accurate cream, milk, and seasoning amounts.
- Sharp knife and cutting board – to slice the steak and chop vegetables cleanly.
Flavor Variations & Add-Ins
- Swap steak for thinly sliced chicken breast for a lighter version that’s still tender and tasty.
- Add sautéed mushrooms for an earthy depth that pairs well with the creamy provolone sauce.
- Stir in some sun-dried tomatoes for a tangy, slightly sweet kick to brighten the dish.
- Mix in chopped spinach or kale at the end for freshness and extra nutrition without overpowering flavors.
Creamy Cheesesteak Tortellini in Provolone Sauce
Ingredients You’ll Need:
- 1 pound cheese tortellini (fresh or refrigerated)
- 1/2 pound ribeye or sirloin steak, thinly sliced
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 1/2 cup diced bell peppers (optional)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 cups shredded provolone cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend around 10 minutes preparing and cooking the steak and veggies, 10 minutes cooking the tortellini and sauce, and a few minutes combining everything. It’s quick enough for a tasty weeknight meal!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Once cooked, drain and set aside.
2. Prepare the Steak:
Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the thinly sliced steak in a single layer and cook for 2-3 minutes on each side until browned but still tender. Remove the steak from the skillet and set it aside.
3. Sauté Aromatics:
In the same skillet, add the remaining tablespoon of oil or butter. Add the chopped onion and sauté for 3-4 minutes until translucent. If you like, add the diced bell peppers and cook until softened for another 3-4 minutes. Finally, add the minced garlic and cook it briefly until fragrant (about 30 seconds).
4. Make the Provolone Sauce:
Lower the heat to medium-low. Pour in the heavy cream and milk, stirring them together. Add Worcestershire sauce, salt, pepper, and red pepper flakes if you enjoy some heat. Let the mixture come to a gentle simmer—avoid boiling to keep the sauce smooth.
5. Melt the Cheese:
Slowly add the shredded provolone and grated Parmesan, stirring constantly. Keep stirring until the cheese melts completely and the sauce turns creamy and smooth. Be patient and don’t rush this step to prevent the sauce from breaking.
6. Combine Steak and Tortellini:
Return the cooked steak to the skillet and stir it into the sauce. Add the drained tortellini and gently fold everything together so the pasta and steak are nicely coated with the creamy sauce. Heat through for 1-2 minutes.
7. Serve and Garnish:
Dish out the creamy cheesesteak tortellini onto plates or bowls. Sprinkle with chopped fresh parsley and freshly cracked black pepper for a fresh, peppery finish. Serve warm and enjoy!
Can I Use Frozen Tortellini for This Recipe?
Yes, you can use frozen tortellini! Just be sure to cook it according to the package instructions and drain well before adding it to the sauce. There’s no need to thaw it beforehand.
What Can I Substitute for Provolone Cheese?
If you don’t have provolone, mozzarella or fontina are great substitutes that melt well and have a mild flavor. You can also increase the Parmesan slightly to boost the cheesy taste.
Can I Make This Recipe Ahead of Time?
Absolutely! Cook the tortellini and steak, then prepare the sauce but hold off on mixing everything together. Store the components separately in airtight containers in the fridge for up to 2 days and combine just before reheating gently on the stove.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy.
