Creamy Cheesesteak Tortellini in Provolone Sauce is a dish that blends the best of two favorites: tender tortellini pasta and all the cheesy, beefy goodness of a classic cheesesteak. The buttery provolone sauce wraps each little pasta pocket in comforting richness, making every bite melt in your mouth. It’s creamy, cheesy, and packed with flavor without feeling too heavy.
I love how this dish takes simple ingredients and turns them into something a little special and extra satisfying. The way the beef and onions mingle with the creamy provolone sauce is just perfect, and the tortellini adds a fun twist that’s a bit different from your usual cheesesteak sandwich. It’s one of those meals that feels fancy but is easy enough to whip up on a weeknight.
When I make this, I like to serve it with a fresh green salad or some steamed veggies to balance out all the richness. Leftovers are fantastic too—sometimes even better the next day when the flavors have had time to settle in. If you’re a fan of cheesy pasta and tender steak, this recipe has a way of bringing a smile to your face and making dinner something to look forward to.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or frozen cheese tortellini work well here. If you can’t find it, cheese-filled ravioli or even gnocchi would be tasty swaps. I personally enjoy fresh pasta for its tenderness and texture.
Steak: Ribeye or sirloin give a nice beefy flavor and tender bite. If you want a leaner option, flank or skirt steak also works but slice thinly against the grain to keep it tender.
Provolone Cheese: This cheese adds a lovely mild, creamy flavor and melts beautifully. If needed, swap with fontina or mozzarella for a similar meltiness but the flavour will be a bit different.
Heavy Cream: This is key for that silky, rich sauce. Half-and-half or whole milk won’t be quite as thick but can be used with a bit of flour or cornstarch to thicken the sauce.
Onions and Garlic: They build the base flavor here. Sweet or yellow onions are best for a slight caramelization. Garlic should be fresh and minced to add its punch without overpowering.
How Do I Make the Sauce Creamy Without It Breaking or Burning?
Making a smooth, creamy provolone sauce can be tricky because cheese can clump or separate if heated too fast or too hot. Here’s what I do:
- Lower the heat to medium or medium-low before adding cream and cheese.
- Pour in the cream slowly, stirring constantly to warm it gently.
- Add the provolone and Parmesan gradually, stirring well after each addition.
- Avoid boiling the sauce—just keep it at a gentle simmer to melt the cheese.
- Stir frequently to prevent the sauce from sticking or burning on the pan.
If the sauce thickens too much, stir in a splash of pasta water or extra cream to loosen it up. Also, salt after the cheese melts to avoid making the sauce grainy.
Equipment You’ll Need
- Large pot – to boil the tortellini; you want plenty of room so the pasta cooks evenly.
- Large skillet or sauté pan – perfect for cooking steak, onions, and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – helps you stir the sauce gently without scratching your pan.
- Chef’s knife – for slicing the steak and onions thinly and evenly.
- Grater – to shred the provolone and Parmesan cheese fresh for the smoothest melt.
Flavor Variations & Add-Ins
- Swap the steak for thinly sliced chicken breast or thighs for a milder, leaner version.
- Add sautéed mushrooms or bell peppers for extra texture and a touch of sweetness.
- Mix in a handful of baby spinach at the end to brighten the dish with color and nutrients.
- Try swapping provolone with sharp cheddar for a bolder cheesy flavor.
Creamy Cheesesteak Tortellini in Provolone Sauce
Ingredients You’ll Need:
Main Ingredients:
- 1 lb cheese tortellini (fresh or frozen)
- 1 lb ribeye steak or sirloin, thinly sliced into bite-sized strips
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 2 cups heavy cream
- 1 cup provolone cheese, shredded
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning (optional)
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and cook. You’ll spend time boiling the tortellini, cooking the steak and onions, then making and combining the creamy provolone sauce. It’s a quick meal that’s ready to serve in under 30 minutes, perfect for a satisfying weeknight dinner!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until they’re tender but still firm (al dente). Drain the pasta and set it aside while you prepare the rest.
2. Prepare the Steak and Onions:
In a large skillet over medium-high heat, warm the olive oil or butter. Add the sliced onions and cook them for about 5 to 7 minutes until softened and lightly caramelized. Next, add the minced garlic and sauté for another minute until it smells great.
3. Cook the Steak:
Turn the heat up to high, add the sliced steak to the skillet with the onions and garlic. Season with salt, pepper, and Italian seasoning if you like. Cook for 3-4 minutes until the steak is browned on all sides but still tender. Avoid overcrowding the pan; cook in batches if necessary. Once done, remove the steak and onions from the pan and set them aside.
4. Make the Provolone Sauce:
Lower the heat to medium. Pour the heavy cream into the same skillet and bring it to a gentle simmer, stirring often to prevent sticking. Slowly add the shredded provolone and Parmesan cheeses, stirring until the cheeses melt and form a smooth, creamy sauce. Taste and season with salt, pepper, and a pinch of red pepper flakes if you want a little heat.
5. Combine Everything:
Return the cooked steak and onions to the skillet with the creamy sauce. Stir everything together and warm for another 1-2 minutes. Then gently add the cooked tortellini, tossing it all so the pasta is evenly coated in the rich provolone cheesesteak sauce. Heat through briefly, but don’t overcook.
6. Serve:
Dish out your creamy tortellini onto plates or into bowls. Sprinkle chopped fresh parsley on top for color and a fresh touch. Add a little extra black pepper or red pepper flakes if you like some spice.
Enjoy your creamy, comforting Cheesesteak Tortellini in Provolone Sauce—a tasty twist on two classic favorites!
Can I Use Frozen Tortellini for This Recipe?
Yes, frozen tortellini works great! Just be sure to cook it according to the package instructions until al dente, then drain well before adding to the sauce.
Can I Substitute Another Cheese for Provolone?
Absolutely! Mozzarella or fontina are good alternatives that melt well, though the flavor will be a bit different. Avoid very hard cheeses as they won’t melt smoothly into the sauce.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if it thickens.
Can I Make This Dish Ahead of Time?
Yes! Prepare all components and combine just before serving, or fully assemble and gently reheat. Just be careful to reheat slowly so the creamy sauce doesn’t separate.
