What the heck is this?
Take everything you love about a Philly cheesesteak—tender beef, sweet peppers, caramelized onions, and melty provolone—and toss it with pillowy cheese tortellini swimming in a rich, creamy sauce. That’s what this dish is: a cozy, gooey, ridiculously delicious mash-up of an East Coast classic and your favorite pasta night. It’s fast enough for a weeknight and indulgent enough to feel like a restaurant meal. Basically, it’s like your favorite sandwich fell into a pot of cheesy pasta and decided to never look back.
Why You’ll Love This Recipe
You get all the cheesesteak flavors but with pasta.
The creamy provolone sauce is velvety, savory, and totally addictive.
It’s a one-pan-ish dinner that feels fancier than it is.
Perfect for feeding a hungry crew or just treating yourself.
You can make it in under 40 minutes, but it tastes like you cooked all day.
The Good Stuff You’ll Need
For the Cheesesteak Filling:
1 tbsp olive oil
1 tbsp butter
1 small yellow onion, thinly sliced
1 green bell pepper, thinly sliced
8 oz mushrooms, sliced (optional, but amazing)
1 lb thinly sliced beef (like ribeye, sirloin, or deli roast beef)
Salt and black pepper to taste
1/2 tsp garlic powder
1/2 tsp paprika
For the Pasta and Sauce:
20 oz cheese tortellini (fresh or refrigerated)
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups milk (whole milk is ideal)
1/2 cup heavy cream
1 cup shredded provolone cheese (or a provolone/mozzarella blend)
1/4 cup grated parmesan
Salt and pepper to taste
Pinch of crushed red pepper flakes (optional, but recommended)
Let’s Do This
Step 1: Cook the Tortellini
Boil your tortellini according to package directions. Don’t overcook—just until they float and are tender. Drain and set aside, tossing with a little olive oil so they don’t stick together while you finish the rest.
Step 2: Sauté the Veggies & Beef
In a large skillet, heat the olive oil and butter over medium heat. Add the onions and cook for about 5 minutes until softened. Add the bell pepper and mushrooms (if using), and cook another 5–7 minutes until everything is tender and lightly caramelized. Add the sliced beef, garlic powder, paprika, salt, and pepper. Cook just until the beef is browned and tender (if using deli roast beef, just warm it through). Remove from the pan and set aside.
Step 3: Make That Dreamy Sauce
In the same pan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a quick roux. Slowly pour in the milk and cream, whisking constantly until smooth. Bring to a simmer and let it thicken slightly—about 2–3 minutes. Stir in the provolone and parmesan until melted and creamy. Season with salt, pepper, and red pepper flakes if you’re into a little heat.
Step 4: Bring It All Together
Add the tortellini and cheesesteak filling back into the pan. Toss everything gently until the pasta is coated and the beef and veggies are evenly mixed in. Let it simmer on low for another minute or two so all those flavors can hang out.
Step 5: Serve It Up
Spoon into big bowls. Top with extra parmesan or provolone if you want it extra gooey. Serve hot with garlic bread or a crisp side salad if you’re pretending to be balanced.
Serving Suggestions
Garlic bread, cheesy breadsticks, or a simple arugula salad with lemon vinaigrette pair perfectly. For drinks? A cold beer, glass of cabernet, or even sparkling water with a twist of lime all hit the mark.
Switch It Up
Use Chicken: Swap in thinly sliced chicken breast for the beef.
Go Spicy: Add diced jalapeños or pepper jack to the sauce.
Add Crunch: Top with crispy fried onions or toasted breadcrumbs.
Make It Veggie: Skip the beef and double the mushrooms and peppers.
Make-Ahead Tips
Make the filling and sauce up to 2 days ahead. Just reheat gently and toss with freshly boiled tortellini before serving. You can even assemble the whole dish and reheat it in a baking dish at 350°F for about 15–20 minutes.
Questions People Actually Ask
Q: Can I use frozen tortellini?
A: Yep! Just cook according to the package and drain well before mixing in.
Q: What cut of beef works best?
A: Thinly sliced ribeye or sirloin gives you that classic cheesesteak feel, but deli roast beef works great too if you’re short on time.
Q: Is provolone a must?
A: It’s kind of the point here, but you could sub in mozzarella, fontina, or even white cheddar in a pinch.
Q: Can I freeze leftovers?
A: This one’s best fresh or refrigerated for up to 3 days. The sauce doesn’t love freezing, but it can survive if you’re in a pinch—just reheat slowly with a splash of milk or cream.
Cheesesteak Tortellini in Creamy Provolone Sauce (A Love Letter to Comfort Food with an Italian Twist)
- Total Time: 40 minutes
- Yield: 4 servings
Description
Take everything you love about a Philly cheesesteak—tender beef, sweet peppers, caramelized onions, and melty provolone—and toss it with pillowy cheese tortellini swimming in a rich, creamy sauce. That’s what this dish is: a cozy, gooey, ridiculously delicious mash-up of an East Coast classic and your favorite pasta night. It’s fast enough for a weeknight and indulgent enough to feel like a restaurant meal. Basically, it’s like your favorite sandwich fell into a pot of cheesy pasta and decided to never look back.
Ingredients
For the Cheesesteak Filling:
1 tbsp olive oil
1 tbsp butter
1 small yellow onion, thinly sliced
1 green bell pepper, thinly sliced
8 oz mushrooms, sliced (optional, but amazing)
1 lb thinly sliced beef (like ribeye, sirloin, or deli roast beef)
Salt and black pepper to taste
1/2 tsp garlic powder
1/2 tsp paprika
For the Pasta and Sauce:
20 oz cheese tortellini (fresh or refrigerated)
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups milk (whole milk is ideal)
1/2 cup heavy cream
1 cup shredded provolone cheese (or a provolone/mozzarella blend)
1/4 cup grated parmesan
Salt and pepper to taste
Pinch of crushed red pepper flakes (optional, but recommended)
Instructions
Step 1: Cook the Tortellini
Boil your tortellini according to package directions. Don’t overcook—just until they float and are tender. Drain and set aside, tossing with a little olive oil so they don’t stick together while you finish the rest.
Step 2: Sauté the Veggies & Beef
In a large skillet, heat the olive oil and butter over medium heat. Add the onions and cook for about 5 minutes until softened. Add the bell pepper and mushrooms (if using), and cook another 5–7 minutes until everything is tender and lightly caramelized. Add the sliced beef, garlic powder, paprika, salt, and pepper. Cook just until the beef is browned and tender (if using deli roast beef, just warm it through). Remove from the pan and set aside.
Step 3: Make That Dreamy Sauce
In the same pan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a quick roux. Slowly pour in the milk and cream, whisking constantly until smooth. Bring to a simmer and let it thicken slightly—about 2–3 minutes. Stir in the provolone and parmesan until melted and creamy. Season with salt, pepper, and red pepper flakes if you’re into a little heat.
Step 4: Bring It All Together
Add the tortellini and cheesesteak filling back into the pan. Toss everything gently until the pasta is coated and the beef and veggies are evenly mixed in. Let it simmer on low for another minute or two so all those flavors can hang out.
Step 5: Serve It Up
Spoon into big bowls. Top with extra parmesan or provolone if you want it extra gooey. Serve hot with garlic bread or a crisp side salad if you’re pretending to be balanced.
Notes
Garlic bread, cheesy breadsticks, or a simple arugula salad with lemon vinaigrette pair perfectly. For drinks? A cold beer, glass of cabernet, or even sparkling water with a twist of lime all hit the mark.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~640 kcal
- Fat: ~30g
- Carbohydrates: ~55g
- Protein: ~32g