🥩🧀 Easy Made Cheesesteak Tortellini in Rich Provolone Sauce

Cheesesteak Tortellini ⭐️⭐️⭐️⭐️⭐️ (4.9 from 2,400 pasta lovers)
📸 700+ drool-worthy photos shared | 😍 Updated June 2025

Imagine all the bold, savory flavors of a classic Philly cheesesteak… but transformed into the most luxurious, creamy pasta dish ever. This Cheesesteak Tortellini in Rich Provolone Sauce is a dreamy, stick-to-your-ribs comfort meal that’s perfect for cozy dinners or impressing guests. One forkful and you’ll be hooked forever.

📌 Quick Glance – Cheesesteak Tortellini

• ⏱️ Prep Time: 15 minutes
• 🍳 Cook Time: 25 minutes
• 🍽️ Servings: 4–6
• 💥 Vibe: Comforting, cheesy, indulgent

⬇️ Jump Ahead

• What You’ll Need
• How to Make Cheesesteak Tortellini
• Tips & Flavor Boosts
• Reviews from Happy Pasta Fans
• FAQ – All Your Cheesy Pasta Questions

🛒 What You’ll Need – Easy, Comforting Ingredients

• 1 lb cheese tortellini (fresh or frozen)
• 1 lb thinly sliced beef (ribeye or sirloin), cut into strips
• 1/2 onion, thinly sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• olive oil 2 tablespoons
• 2 tablespoons flour
• 1 1/2 cups milk or half-and-half
• 2 tablespoons butter
• 1 cup shredded provolone cheese
• 1/2 cup shredded mozzarella (optional for extra meltiness)
• Salt & pepper to taste
• Optional: fresh parsley or chopped green onions for garnish

👩‍🍳 How to Make Cheesesteak Tortellini

Cook the Tortellini: Prepare tortellini according to package instructions. Drain and set aside.

Sauté the Beef and Veggies: In a large skillet, heat olive oil over medium-high heat. Add sliced beef, season with salt and pepper, and cook until browned. Remove and set aside. In the same skillet, sauté bell pepper, onion, and garlic until tender.

Make the Provolone Sauce: Melt butter in the skillet, then whisk in flour to form a roux. Slowly whisk in milk or half-and-half until smooth and thickened. Add provolone and mozzarella, stirring until completely melted and silky.

Combine Everything: Return beef and veggies to the skillet, then add cooked tortellini. Toss until everything is coated in the luscious provolone sauce.

Serve: Garnish with fresh parsley or green onions. Serve hot and watch everyone’s eyes light up.

✨ Tips & Flavor Boosts For a Perfect Cheesesteak Tortellini

Add sautéed mushrooms for extra umami depth.
Try a splash of Worcestershire sauce for a rich, savory edge.
Use hot peppers if you love a little kick.
Top with extra provolone slices and broil for a few minutes for a bubbly, cheesy finish.

💬 Reviews from Happy Cheesesteak Tortellini Fans

“This was absolutely insane — creamy, savory, and so comforting!” – ⭐️⭐️⭐️⭐️⭐️ Brianna S.

“My whole family devoured it. Even my picky eater asked for seconds!” – ⭐️⭐️⭐️⭐️⭐️ Jason L.

“It tastes like a cheesesteak and Alfredo had a delicious baby. I’m obsessed!” – ⭐️⭐️⭐️⭐️⭐️ April W.

Cheesesteak Tortellini in Rich Provolone Sauce

This Cheesesteak Tortellini combines tender cheese tortellini with sautéed steak, peppers, and onions in a rich, silky provolone cheese sauce. It’s a cozy, decadent meal that brings all the flavors of a Philly cheesesteak in a pasta twist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American, fusion

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

• 20 oz about 1 package refrigerated cheese tortellini
• 1 lb thinly sliced steak ribeye, sirloin, or shaved beef
• 1 tbsp olive oil
• 1 medium onion thinly sliced
• 1 green bell pepper thinly sliced
• 2 cloves garlic minced
• 1 tbsp Worcestershire sauce
• Salt and black pepper to taste
• For the provolone sauce:
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1½ cups milk whole or 2%
• 1 cup shredded provolone cheese
• ½ cup grated parmesan cheese
• ½ tsp black pepper
• Optional: pinch of red pepper flakes

Equipment

• Large skillet
• Whisk
• Pot for pasta
• Tongs or spoon

Method

 

Cook the tortellini:

1. Boil according to package directions. Drain and set aside, reserving about ½ cup pasta water.

Sauté steak and veggies:

1. In a large skillet, heat olive oil over medium-high heat.
2. Add sliced steak; season with salt, pepper, and Worcestershire sauce. Cook until browned, about 3–4 minutes.
3. Add onion, bell pepper, and garlic. Cook until veggies are tender, about 5 more minutes. Remove from skillet and set aside.

Make the provolone sauce:

1. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
2. Gradually whisk in milk, cooking until slightly thickened, 2–3 minutes.
3. Stir in provolone and parmesan until melted and smooth. Add black pepper and optional red pepper flakes.

Combine:

1. Return steak and veggies to skillet. Add cooked tortellini and toss to coat in sauce.
2. Add a splash of reserved pasta water if needed to loosen the sauce.

Serve:

1. Garnish with extra provolone or chopped parsley if desired. Serve hot.

Notes

Use pre-sliced shaved beef for a quick shortcut.

For extra cheesiness, top with additional provolone and broil for 1–2 minutes before serving.

You can swap green pepper for red or mix different colors.

❓ FAQ – All Your Cheesy Pasta Questions

To balance out the richness of this creamy cheesesteak tortellini, serve it alongside a light and refreshing Pineapple Cucumber Salad. The crisp cucumbers and sweet pineapple bring a bright contrast that makes every bite feel even more satisfying.