There’s nothing more comforting than Philly Cheesesteak Tortellini with Creamy Provolone Sauce—a delicious twist on the classic Philly cheesesteak! This dish features tender beef, sautéed peppers and onions, and cheesy tortellini, all smothered in a rich, creamy provolone sauce. It’s an easy, one-pan meal that brings bold flavors with every bite!
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Why You’ll Love This Philly Cheesesteak Tortellini
- Philly Cheesesteak Meets Pasta – All the flavors of a cheesesteak in a creamy, cheesy pasta dish.
- Quick & Easy – Ready in just 30 minutes, perfect for busy nights.
- One-Pan Wonder – Minimal cleanup with maximum flavor!
- Rich & Creamy – The provolone sauce ties everything together beautifully.
Ingredients for Philly Cheesesteak Tortellini with Creamy Provolone Sauce
For the Tortellini & Steak:
- 1 lb beef sirloin or ribeye, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- 1 (20 oz) package cheese tortellini (fresh or frozen)
For the Cheesesteak Veggies:
- 1 tablespoon butter
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 2 cloves garlic, minced
For the Creamy Provolone Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk (or heavy cream for extra richness)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella cheese
For Garnish (Optional):
- Chopped fresh parsley
- Extra shredded provolone
Tools You’ll Need
- Large skillet or sauté pan
- Saucepan
- Whisk
- Tongs
How to Make Philly Cheesesteak Tortellini with Creamy Provolone Sauce
Step 1: Cook the Tortellini
- Bring a pot of salted water to a boil and cook the cheese tortellini according to package instructions.
- Drain and set aside.
Step 2: Cook the Steak
- In a large skillet, heat olive oil over medium-high heat.
- Season the thinly sliced steak with salt, black pepper, garlic powder, and smoked paprika.
- Cook for 2-3 minutes per side until browned and cooked through. Remove from the skillet and set aside.
Step 3: Sauté the Cheesesteak Veggies
- In the same skillet, melt butter over medium heat.
- Add onions, green bell pepper, and red bell pepper, and sauté for 4-5 minutes until soft.
- Stir in minced garlic and cook for another 30 seconds until fragrant.
Step 4: Make the Creamy Provolone Sauce
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Slowly add milk, whisking to remove lumps. Cook until thickened, about 2-3 minutes.
- Stir in salt, black pepper, and Worcestershire sauce.
- Reduce heat to low and mix in shredded provolone and mozzarella, stirring until melted and smooth.
Step 5: Assemble & Serve
- Add the cooked tortellini and steak slices to the skillet with the sautéed veggies.
- Pour the creamy provolone sauce over everything and toss to coat.
- Garnish with extra provolone and parsley, then serve warm!
Serving Suggestions
- With Garlic Bread – Perfect for soaking up the extra creamy sauce.
- With a Side Salad – A fresh Caesar or garden salad balances the richness.
- As a Casserole – Bake in a dish with extra cheese on top for a baked version.
Tips for the Best Philly Cheesesteak Tortellini
- Use Thinly Sliced Steak – Ribeye or sirloin works best for tender, flavorful bites.
- Don’t Overcook the Tortellini – Cook just until al dente for the perfect texture.
- Make It Spicy – Add red pepper flakes or hot sauce for a kick!
- Use Different Cheeses – Try white American cheese or gouda for a unique twist.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over low heat with a splash of milk to loosen the sauce.
- Freeze Not Recommended: Creamy sauces can separate when frozen.
Frequently Asked Questions (FAQ)
Q1: Can I use ground beef instead of steak?
Yes! Brown 1 lb of ground beef with the seasonings for an easier, budget-friendly option.
Q2: Can I make this ahead of time?
Yes! Prepare the sauce and meat ahead, then combine with fresh tortellini before serving.
Q3: What if I don’t have provolone?
You can use mozzarella, gouda, or white American cheese as a substitute.
A Comforting, Cheesy Twist on a Classic!
This Philly Cheesesteak Tortellini with Creamy Provolone Sauce is the perfect way to enjoy the flavors of a cheesesteak in a rich, indulgent pasta dish. Whether you’re serving it for a weeknight dinner or a special occasion, it’s guaranteed to be a crowd-pleaser!
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Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (Per Serving – 1 Cup)
- Calories: 520
- Protein: 35g
- Carbohydrates: 42g
- Fat: 22g
- Fiber: 3g
Enjoy every cheesy, beefy, and creamy bite of this Philly Cheesesteak Tortellini! 🧀🥩✨
Print
Philly Cheesesteak Tortellini with Creamy Provolone Sauce
- Total Time: 30 minutes
Description
There’s nothing more comforting than Philly Cheesesteak Tortellini with Creamy Provolone Sauce—a delicious twist on the classic Philly cheesesteak! This dish features tender beef, sautéed peppers and onions, and cheesy tortellini, all smothered in a rich, creamy provolone sauce. It’s an easy, one-pan meal that brings bold flavors with every bite!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
For the Tortellini & Steak:
- 1 lb beef sirloin or ribeye, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- 1 (20 oz) package cheese tortellini (fresh or frozen)
For the Cheesesteak Veggies:
- 1 tablespoon butter
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 2 cloves garlic, minced
For the Creamy Provolone Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk (or heavy cream for extra richness)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella cheese
For Garnish (Optional):
- Chopped fresh parsley
- Extra shredded provolone
Instructions
Step 1: Cook the Tortellini
- Bring a pot of salted water to a boil and cook the cheese tortellini according to package instructions.
- Drain and set aside.
Step 2: Cook the Steak
- In a large skillet, heat olive oil over medium-high heat.
- Season the thinly sliced steak with salt, black pepper, garlic powder, and smoked paprika.
- Cook for 2-3 minutes per side until browned and cooked through. Remove from the skillet and set aside.
Step 3: Sauté the Cheesesteak Veggies
- In the same skillet, melt butter over medium heat.
- Add onions, green bell pepper, and red bell pepper, and sauté for 4-5 minutes until soft.
- Stir in minced garlic and cook for another 30 seconds until fragrant.
Step 4: Make the Creamy Provolone Sauce
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Slowly add milk, whisking to remove lumps. Cook until thickened, about 2-3 minutes.
- Stir in salt, black pepper, and Worcestershire sauce.
- Reduce heat to low and mix in shredded provolone and mozzarella, stirring until melted and smooth.
Step 5: Assemble & Serve
- Add the cooked tortellini and steak slices to the skillet with the sautéed veggies.
- Pour the creamy provolone sauce over everything and toss to coat.
- Garnish with extra provolone and parsley, then serve warm!
Notes
- Use Thinly Sliced Steak – Ribeye or sirloin works best for tender, flavorful bites.
- Don’t Overcook the Tortellini – Cook just until al dente for the perfect texture.
- Make It Spicy – Add red pepper flakes or hot sauce for a kick!
- Use Different Cheeses – Try white American cheese or gouda for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American
