There’s nothing quite like the comforting combination of tender beef, melty provolone cheese, and pillowy tortellini coated in a velvety sauce. This Cheesesteak Tortellini is the perfect marriage of Philly cheesesteak flavors and creamy pasta, making it an instant family favorite.

I first came up with this dish on a busy weeknight when I had leftover steak and a package of tortellini in the fridge. Instead of making a classic cheesesteak sandwich, I transformed it into a luxurious, cheesy pasta dish that quickly became a go-to in our home. Now, it's one of our most requested dinners—quick, easy, and loaded with flavor!

Why You’ll Love This Cheesesteak Tortellini

Get ready to fall in love with your new favorite pasta dish! Whether you're feeding a hungry family or craving something ultra-comforting, this recipe checks all the boxes.

Incredibly creamy and cheesy – The provolone sauce is rich, velvety, and packed with flavor, coating every bite of pasta perfectly.
Quick and easy – This dish comes together in about 30 minutes, making it ideal for busy weeknights.
Budget-friendly – Uses affordable ingredients like ground beef, tortellini, and provolone cheese to create a restaurant-worthy meal at home.
Customizable – Whether you prefer ribeye steak, ground beef, or even chicken, this dish easily adapts to what you have on hand.

Once you try this creamy, cheesy, and savory tortellini, you’ll wonder why you haven’t made it sooner!

Ingredients Notes

The beauty of Cheesesteak Tortellini lies in its simple, yet well-balanced ingredients. Here’s what makes each component essential:

Tortellini is the heart of this dish. I love using cheese-filled tortellini, as it adds an extra layer of creaminess and complements the provolone sauce perfectly. You can use fresh or frozen tortellini—just be sure to cook it until al dente to avoid mushy pasta.

Steak or Ground Beef – Traditionally, a Philly cheesesteak uses thinly sliced ribeye, but for convenience, ground beef works beautifully in this dish. It’s flavorful, budget-friendly, and cooks quickly. If you prefer an authentic touch, opt for thinly sliced steak and sear it before adding it to the sauce.

Provolone Cheese – This is the star of the sauce! Sharp provolone melts into a rich, silky texture with a deep, slightly tangy flavor. If you prefer a milder taste, use regular provolone or even mix in some mozzarella for extra stretchiness.

Bell Peppers & Onions – No cheesesteak is complete without sautéed peppers and onions. They add sweetness and a little crunch, balancing out the richness of the dish. Feel free to mix colors—green for a sharper bite, red or yellow for sweetness.

Heavy Cream & Beef Broth – The combination of heavy cream and broth creates a luscious sauce that coats the pasta beautifully. The broth adds depth, while the cream makes it indulgent. If you want a lighter version, you can substitute half-and-half, but the sauce will be slightly thinner.

You’ll also need garlic, Worcestershire sauce, and a touch of cornstarch to enhance the flavor and thicken the sauce to perfection.

How to Make Cheesesteak Tortellini in Rich Provolone Sauce

Making this dish is surprisingly easy, and the best part? It comes together in just one skillet and one pot!

Start by cooking your tortellini according to the package instructions. Make sure to salt the water generously—it enhances the flavor of the pasta. Drain and set aside.

Meanwhile, heat a large skillet over medium-high heat and add a splash of oil. If you're using thinly sliced steak, cook it quickly in the hot pan for about 2 minutes per side until browned. If using ground beef, cook it until browned and crumbled. Remove and set aside.

In the same skillet, sauté the onions and bell peppers until softened and slightly caramelized. Add in minced garlic and cook for another 30 seconds until fragrant.

Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes, then lower the heat and stir in heavy cream.

Now for the magic—gradually add shredded provolone cheese, stirring continuously until it melts into a smooth, creamy sauce. If the sauce is too thin, mix 1 teaspoon of cornstarch with a splash of water and stir it in to thicken.

Finally, return the cooked tortellini and beef to the skillet, tossing everything together until well coated in the rich provolone sauce. Serve immediately with a sprinkle of fresh parsley or extra cheese on top.

Storage Options

This dish is best enjoyed fresh, but leftovers store well!

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: The sauce may separate slightly, but you can freeze it for up to 2 months. Reheat slowly to bring it back together.
Reheat: Warm in a pan over medium-low heat, adding a splash of milk or broth to loosen the sauce. Avoid microwaving, as the cheese sauce may turn grainy.

Variations and Substitutions

One of the best things about Cheesesteak Tortellini is how versatile it is! Here are some easy ways to switch things up:

Swap the protein – Instead of steak or beef, try shredded chicken, ground turkey, or even mushrooms for a vegetarian twist.
Use a different pasta – If you don’t have tortellini, penne, rigatoni, or even ravioli work just as well with this creamy sauce.
Add a little heat – If you love spice, toss in some red pepper flakes or diced jalapeños for a kick.
Try a cheese blend – Mix provolone with mozzarella, white cheddar, or even smoked gouda for a deeper flavor.
Make it low-carb – Swap tortellini for zucchini noodles or cauliflower florets to enjoy all the flavors without the carbs.

Don’t be afraid to get creative and make this dish your own! However you tweak it, one thing is for sure—this rich, cheesy, indulgent pasta is guaranteed to be a hit at your table!

Ready to indulge in the ultimate comfort food? This Cheesesteak Tortellini in Rich Provolone Sauce is everything you love about a Philly cheesesteak, transformed into a creamy, dreamy pasta dish. Try it tonight and watch it become a family favorite!

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