This recipe takes the beloved flavors of a classic cheesesteak and combines them with the comforting texture of cheese-filled tortellini, all brought together with a rich, creamy provolone sauce. The result is a dish that is indulgent, hearty, and perfect for when you want something both familiar and exciting.
The tender tortellini serve as the base, offering a soft, pillowy bite filled with creamy cheese. The cheesesteak filling adds the savory depth of thinly sliced beef, sautéed onions, and green peppers, bringing that iconic sandwich flavor into a pasta form. Finally, the provolone sauce ties everything together with a smooth, velvety richness that coats each bite beautifully.
This is an ideal weeknight dinner when you want something impressive without needing hours in the kitchen. It also works well for casual entertaining since it’s the kind of dish that makes everyone ask for seconds.
Ingredients
For the tortellini
1 lb cheese tortellini (fresh or frozen)
1 tablespoon olive oil
For the cheesesteak filling
1 lb thinly sliced beef steak (such as ribeye or sirloin)
1 tablespoon olive oil
1 large onion, sliced
1 green bell pepper, sliced
Salt and pepper to taste
For the provolone sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded provolone cheese
Salt and pepper to taste
Directions
Cook the tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Fresh tortellini usually takes 3 to 4 minutes, while frozen tortellini may need a few extra minutes. Drain well, then toss with 1 tablespoon of olive oil to prevent sticking. Set aside while you prepare the rest of the dish.
Prepare the cheesesteak filling
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil, then the sliced beef, onions, and green peppers. Cook, stirring occasionally, until the beef is browned and the vegetables are tender. This usually takes about 5 to 7 minutes. Season with salt and pepper. Transfer the filling to a plate and keep warm.
Make the provolone sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth paste. Cook the roux for about 1 minute to remove any raw flour taste, whisking constantly. Gradually pour in the milk while whisking to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon. Reduce the heat to low and stir in the shredded provolone cheese until it melts completely. Season with salt and pepper to taste.
Combine and serve
Add the cooked tortellini and cheesesteak filling to the skillet. Pour the provolone sauce over everything and gently toss until the pasta and filling are evenly coated. Let the mixture heat through for 1 to 2 minutes so all the flavors meld together. Serve immediately, garnished with extra provolone or freshly ground black pepper if desired.
Cooking tips for best results
Use a high-quality cut of beef like ribeye or sirloin for tenderness and flavor. If slicing the beef at home, partially freezing it for 20 minutes before cutting will make it easier to get thin slices. Cook the vegetables until they are just tender to keep a slight bite and vibrant color. For the sauce, make sure to whisk continuously when adding milk to avoid lumps and to achieve a smooth texture.
Possible variations
You can make this dish with chicken or turkey instead of beef for a lighter twist. Mushrooms can be added to the cheesesteak filling for an earthy note that pairs well with provolone. For a bit of spice, add sliced jalapeños or a pinch of red pepper flakes to the vegetables while cooking. Switching the provolone for mozzarella will give a milder flavor, while sharp white cheddar will create a stronger, tangier taste.
Serving suggestions
This rich pasta dish pairs beautifully with a fresh green salad dressed in lemon and olive oil, helping to balance the creaminess of the sauce. Garlic bread or crusty baguette slices are also excellent accompaniments for soaking up any extra sauce. For a full meal, serve with roasted vegetables such as zucchini, carrots, or asparagus.
Storage and reheating
Allow leftovers to cool completely before storing. Place in an airtight container in the refrigerator for up to three days. To reheat, place the pasta in a skillet over low heat, adding a splash of milk to loosen the sauce as it warms. You can also microwave it, but stirring halfway through helps maintain even heating. While this dish can be frozen, the texture of the sauce may change slightly after thawing.
Why this combination works so well
The cheesesteak elements bring savory, slightly sweet notes from the beef, onions, and peppers. Tortellini adds a comforting, cheesy bite that makes the dish more filling than a sandwich. The provolone sauce wraps it all in creamy richness, turning familiar flavors into a pasta dish that feels both special and satisfying. Every bite gives you a balance of tender pasta, juicy beef, sweet peppers, and silky cheese sauce.
This Cheesesteak Tortellini in Rich Provolone Sauce is a perfect example of how two beloved comfort foods can be fused into one irresistible dish. It’s indulgent without being overly complicated, making it a great option for weeknight dinners, weekend indulgences, or even casual dinner parties.
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4