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Cheesesteak Tortellini in Creamy Provolone Sauce: Comfort Food with a Twist

If you love the bold flavors of a Philly cheesesteak and the comforting bite of cheesy pasta, then Cheesesteak Tortellini in Creamy Provolone Sauce will become your next go-to dish. This recipe merges the best of two worlds: juicy steak and peppers tossed with pillowy tortellini, all enveloped in a silky provolone cream sauce. It’s hearty, indulgent, and surprisingly simple to make at home.

Let’s walk through the process step by step.

Ingredients You’ll Need

For the Cheesesteak Filling

• 1 lb beef sirloin or ribeye, thinly sliced
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tbsp olive oil or butter
• Salt and black pepper, to taste
• 1 tsp garlic powder

For the Pasta and Sauce

• 1 package (about 20 oz) refrigerated cheese tortellini
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (warm)
• 1 cup heavy cream
• 1 ½ cups shredded provolone cheese
• ½ cup Parmesan cheese, grated
• ½ tsp crushed red pepper flakes (optional, for a kick)
• Fresh parsley, chopped (for garnish)

Step-by-Step Method

Step 1: Cook the Tortellini

1. Bring a large pot of salted water to a boil.
2. Add the cheese tortellini and cook according to package directions until al dente.
3. Drain, toss with a little olive oil to prevent sticking, and set aside.

Step 2: Prepare the Cheesesteak Mixture

1. Heat olive oil or butter in a large skillet over medium-high heat.
2. Add the sliced beef and season with salt, pepper, and garlic powder. Cook until browned but still tender (about 3–4 minutes). Remove from the skillet and set aside.
3. In the same skillet, add onions and peppers. Sauté until softened and slightly caramelized, about 6–7 minutes.
4. Return the beef to the skillet and toss everything together. Keep warm while making the sauce.

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