Creamy Cheesesteak Tortellini in Provolone Sauce – Rich, Cheesy & Comfort in Every Bite!

Name: Creamy Cheesesteak Tortellini in Provolone Sauce
Total Time: 45 minutes
Active Time: 35 minutes
Intensity: Moderate
Servings: 4-6
Lasts: Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of beef broth or milk to refresh the sauce. Note: The texture of the steak is best when freshly cooked, but leftovers are still delicious.

A Philadelphia Classic, Reimagined in a Creamy Pasta Bowl

This recipe takes the iconic, savory flavors of a Philly cheesesteak—thinly sliced beef, sweet caramelized onions, and sharp, melty cheese—and transforms them into a luxurious, one-skillet pasta dinner. Imagine tender strips of steak and soft cheese-filled tortellini, all swimming in a decadently creamy Provolone sauce that perfectly captures the essence of the beloved sandwich. It’s a hearty, indulgent, and deeply satisfying meal that turns a familiar favorite into a memorable, cozy feast, perfect for a family dinner that feels like a celebration.

Ingredients

For the Steak & Pasta

1.5 lbs (680g) ribeye steak, thinly sliced (or use shaved beef for cheesesteak)
20 oz (565g) package fresh cheese tortellini
2 tablespoons vegetable or canola oil, divided
1 tablespoon Worcestershire sauce
Steak Seasoning:
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder

For the Caramelized Onions & Peppers

2 tablespoons unsalted butter
1 large yellow onion, halved and thinly sliced
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
Pinch of sugar (optional, aids caramelization)
Salt to taste

For the Provolone Cream Sauce

3 cloves garlic, minced
2 tablespoons all-purpose flour
½ cup (120ml) beef broth
1 ½ cups (360ml) heavy cream or half-and-half
2 teaspoons Dijon mustard
¼ teaspoon smoked paprika (optional)
2 cups (8 oz / 225g) shredded Provolone cheese
½ cup (50g) grated Parmesan cheese
¼ cup chopped fresh parsley, for garnish

Equipment

Large pot for boiling pasta
Large, deep skillet or braiser (12-inch minimum)
Tongs
Whisk
Measuring cups and spoons
Sharp knife or mandoline (for slicing vegetables)

Step-by-Step Instructions

Step 1: Cook the Tortellini

Bring a large pot of well-salted water to a boil. Cook the fresh tortellini according to package directions until al dente. Drain, toss with a drizzle of oil to prevent sticking, and set aside.

Step 2: Caramelize the Onions and Peppers

In your large skillet, melt the butter over medium-low heat. Add the thinly sliced onions and bell peppers. Stir to coat in the butter. For the best results, cook slowly, stirring every 5-7 minutes, for 20-25 minutes until they are deeply golden, soft, and sweet. A pinch of sugar can help the process. Season with a pinch of salt. Once caramelized, transfer the mixture to a bowl.

Step 3: Sear the Steak

Increase the heat to medium-high. Pat the thinly sliced steak very dry and season with the salt, pepper, onion powder, and garlic powder.
Add 1 tablespoon of oil to the now-empty skillet. Once hot, add the steak in a single layer, working in batches to avoid overcrowding. Sear for 60-90 seconds per side, just until browned. It will finish cooking in the sauce. Transfer the seared steak to a clean plate and drizzle with Worcestershire sauce.

Step 4: Build the Creamy Provolone Sauce

Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the skillet. Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the garlic and cook, stirring constantly, for 1 minute to create a roux.
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Then, slowly whisk in the heavy cream. Add the Dijon mustard and smoked paprika (if using).
Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, stirring frequently, until it thickens slightly and can coat the back of a spoon.

Step 5: Create the Cheesy Finish

Reduce the heat to low. Gradually sprinkle in the shredded Provolone and grated Parmesan cheese, stirring constantly until the cheeses are fully melted and the sauce is smooth and velvety.

Step 6: Combine Everything

Add the cooked tortellini, the caramelized onions and peppers, and the seared steak (with all its juices) to the creamy cheese sauce. Gently fold everything together until evenly coated and heated through, about 2-3 minutes.

Step 7: Serve with Flair

Divide the creamy cheesesteak tortellini among warm bowls. Garnish generously with chopped fresh parsley. Serve immediately with crusty bread for dipping into the extra sauce.

Chef’s Notes & Expert Variations

Steak Shortcut: Look for “shaved beef” or “cheesesteak meat” in your grocery store’s meat section—it’s pre-sliced and cooks in seconds.
Cheese Choices: Provolone is classic, but you can use a mix of Provolone and white American cheese for the ultimate creamy, melty texture. Sharp white cheddar is also a fantastic option.
Vegetable Twist: Add 8 oz of sliced mushrooms to the skillet with the peppers and onions for an earthy flavor.
Lighter Sauce: Full-fat half-and-half works beautifully for a slightly lighter sauce that is still rich and creamy. Avoid using milk, as it may curdle.
Make it Spicy: Add a teaspoon of crushed red pepper flakes when cooking the garlic for a spicy kick.
Slow-Cooker Shortcut (Onions/Peppers): For hands-off caramelization, cook the onions and peppers with butter in a slow cooker on LOW for 8 hours.

Nutrition Information (Per Serving, based on 5 servings)