Golden tortellini meet juicy steak bites in this luscious Cheesesteak Tortellini, bubbling in a rich provolone sauce that clings to every bite. It’s the perfect fusion of Italian comfort food and Philly cheesesteak flavor, all baked into one soul-satisfying dish. Whether you’re feeding a hungry family or looking to impress with a cozy one-pan dinner, this recipe delivers bold, cheesy indulgence.

Cheesesteak Tortellini in Rich Provolone Sauce

The seared beef soaks up a creamy, garlicky sauce infused with sautéed onions and bell peppers, while the tortellini adds a delightful bite that balances the richness. Finished under the broiler with melted provolone and mozzarella, it’s an irresistible, ooey-gooey masterpiece.

Why You’ll Love This Cheesesteak Tortellini

This dish hits all the right notes—comforting, cheesy, hearty, and surprisingly simple to make. It combines the flavors of a Philly cheesesteak with the texture of tender tortellini, all tied together in a dreamy provolone cream sauce. It’s a one-pan wonder that turns weeknight dinners into something special.

What Kind of Tortellini Should I Use?

Refrigerated cheese tortellini works beautifully in this recipe because it cooks quickly and holds its shape in the creamy sauce. You can use frozen tortellini, too—just adjust the simmering time slightly. Avoid dry tortellini if possible; it doesn’t deliver the same plump, tender bite.

Ingredients for the Cheesesteak Tortellini in Rich Provolone Sauce

Every ingredient in this dish brings depth and richness, helping you recreate that unmistakable cheesesteak vibe with a creamy pasta twist.

Sirloin or Ribeye Steak: Tender, flavorful cuts are ideal for bite-sized beef pieces that sear well and stay juicy.
Cheese Tortellini: Adds a pillowy, cheesy bite that pairs perfectly with the creamy sauce.
Provolone Cheese: Mild and melty, provolone is the heart of that Philly cheesesteak flavor.
Mozzarella Cheese: For that stringy, golden finish under the broiler.
Bell Peppers and Onion: A nod to the classic cheesesteak toppings—sautéed until tender and sweet.
Garlic: Adds warmth and rounds out the sauce.
Beef Broth: Enhances the meatiness of the dish.
Heavy Cream: Creates a rich base for the provolone sauce.
Olive Oil + Butter: For searing and building flavor.
Italian Seasoning + Black Pepper: To season everything just right.

How To Make the Cheesesteak Tortellini in Rich Provolone Sauce

This recipe is straightforward but delivers a restaurant-worthy finish. Here’s how to bring it all together.

Step 1: Sear the Steak

Heat olive oil and butter in a large oven-safe skillet. Season the steak cubes with salt and pepper, then sear until browned. Remove from pan and set aside.

Step 2: Sauté the Veggies

Add sliced onions and bell peppers to the skillet. Cook until softened and caramelized. Stir in garlic and cook for another minute.

Step 3: Build the Sauce

Pour in beef broth and bring to a simmer. Add heavy cream and stir gently. Gradually add shredded provolone, stirring until melted into a smooth, creamy sauce.

Step 4: Add Tortellini and Steak

Gently stir in the tortellini and cooked steak. Simmer until the tortellini is just tender.

Step 5: Top with Cheese and Broil

Sprinkle mozzarella over the top. Transfer the skillet to the oven and broil until bubbly and golden.

Serving and Storing Cheesesteak Tortellini in Rich Provolone Sauce

This recipe serves 4 to 6 people generously, making it perfect for family dinners or casual entertaining. Serve it straight from the skillet with a side of garlic bread or a crisp Caesar salad.

To store leftovers, transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the oven with a splash of cream to loosen the sauce.