Creamy Cheesesteak Tortellini in Provolone Sauce is a comforting, cheesy dish that brings together tender tortellini pasta with the rich flavors of thinly sliced steak and melty provolone cheese. The sauce is smooth and creamy, making every bite deliciously satisfying and perfect for anyone who loves that classic cheesesteak taste turned into a pasta dinner.
I love how this meal feels fancy but is actually pretty easy to make at home. The creamy provolone sauce is a game changer—it wraps around the tortellini like a warm hug. If you’re a fan of steak sandwiches, you’ll appreciate how this recipe puts that same flavor into a cozy bowl, which is why I find myself coming back to this one whenever I want something special but simple.
The best way I like to serve this is with a side of steamed veggies or a fresh green salad to balance the richness. Plus, it’s a great recipe to make for friends or family because it feels like a real treat without needing tons of fancy ingredients or time. It’s those comforting and creamy flavors that keep everyone happy and asking for seconds!
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or frozen tortellini works great here. If you want a lighter option, try cheese ravioli or even small gnocchi. Just adjust cooking time as needed.
Steak: Ribeye or sirloin gives great flavor and tenderness. If you prefer leaner meat, use flank or skirt steak. For a non-beef option, thinly sliced mushrooms can add a nice meaty texture.
Provolone Cheese: This cheese melts beautifully for a creamy sauce. If you can’t find provolone, mozzarella or fontina are tasty substitutes. A bit of sharp cheddar can add more punch but changes the flavor.
Milk or Cream: Whole milk makes a lighter sauce, while heavy cream gives extra richness. For a dairy-free version, use coconut or oat milk, but the sauce may be thinner.
How Do You Make a Smooth, Creamy Cheese Sauce Without Clumps?
Getting a silky cheese sauce can be tricky. To avoid lumps, slowly whisk milk into the cooked flour mixture (roux) bit by bit. Make sure the flour is cooked well to avoid the raw taste.
- Cook the flour with the veggies for 1-2 minutes to form the roux.
- Add milk gradually while whisking constantly to prevent lumps.
- Keep heat medium-low when adding cheese to melt it evenly without separating the sauce.
- If sauce gets too thick, add a splash of milk to loosen it.
Equipment You’ll Need
- Large skillet – perfect for cooking the steak and making the creamy sauce all in one pan.
- Large pot – for boiling the tortellini; plenty of space helps prevent sticking.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Whisk – useful for mixing the flour and milk smoothly to avoid lumps in the sauce.
- Knife and cutting board – for chopping onions, peppers, and slicing the steak thinly.
Flavor Variations & Add-Ins
- Swap steak for sliced chicken breast for a lighter, milder version that still pairs well with the provolone sauce.
- Add sautéed mushrooms for extra earthiness and a bit of meaty texture without adding more meat.
- Mix in some spinach or kale near the end of cooking for a fresh, green touch and added nutrients.
- Use smoked provolone or add a pinch of smoked paprika to give the sauce a subtle smoky depth.
How to Make Creamy Cheesesteak Tortellini in Provolone Sauce
Ingredients You’ll Need:
Main Ingredients:
- 1 pound cheese tortellini (fresh or frozen)
- 1/2 pound thinly sliced ribeye steak or sirloin, cut into bite-size pieces
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 green bell pepper, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or heavy cream for extra richness)
- 1 cup shredded provolone cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 20 minutes to cook, so you’ll have a delicious creamy cheesesteak tortellini dinner ready in around 30 minutes total!
Step-by-Step Instructions:
1. Cook the Tortellini:
Fill a large pot with salted water and bring it to a boil. Cook the cheese tortellini according to the package instructions until it’s just tender (al dente). Drain the tortellini and set it aside.
2. Cook the Steak:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Spread the thinly sliced steak in a single layer, seasoning it with salt and pepper. Cook the steak for 2-3 minutes on each side until browned and cooked through. Remove the steak from the skillet and set it aside.
3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion and green bell pepper, cooking them for about 4-5 minutes until they soften. Add the minced garlic and cook for another 30 seconds, until fragrant.
4. Make the Sauce Base:
Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook this mixture for 1-2 minutes to get rid of the raw flour taste.
5. Add Dairy:
Slowly pour in the milk (or cream) while whisking constantly to prevent lumps. Keep stirring and let the sauce thicken, which should take about 3-5 minutes.
6. Add Cheese and Season:
Turn the heat down to medium-low, then stir in the shredded provolone and grated Parmesan cheese until the sauce is smooth and creamy. Add crushed red pepper flakes if you like a little heat. Taste and adjust salt and pepper as needed.
7. Combine Everything:
Put the cooked steak back into the skillet, then add the tortellini. Gently toss everything to coat the pasta and steak evenly with the creamy provolone sauce.
8. Finish and Serve:
Let the dish warm through for a couple more minutes. Sprinkle fresh chopped parsley on top for a burst of color and freshness. Serve right away and enjoy your creamy cheesesteak tortellini!
Can I Use Frozen Tortellini for This Recipe?
Yes! Just make sure to cook the frozen tortellini according to the package instructions before adding it to the sauce. No need to thaw it first—just add a minute or two to the boiling time if needed.
What Can I Substitute for Provolone Cheese?
If you don’t have provolone, mozzarella or fontina are great alternatives that melt well and keep the sauce creamy. Avoid cheeses that don’t melt smoothly, like feta or harder aged cheeses, for best results.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if it thickens too much.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the sauce and steak in advance and refrigerate separately. When ready, reheat the sauce gently, add the cooked tortellini, and toss everything together before serving.
