Creamy Cheesesteak Tortellini in Provolone Sauce is a delicious twist on two classic favorites. Imagine tender tortellini pasta filled with cheese, combined with slices of juicy steak and sweet peppers, all swimming in a rich, creamy provolone cheese sauce. It’s a comforting dish that’s cheesy, hearty, and full of flavor in each bite.
I love making this dish when I want something special but still easy to pull together on a weeknight. The creamy provolone sauce is smooth and just the right amount of cheesy without being overwhelming. Sometimes, I like to add a little extra pepper for a gentle kick or serve it with a sprinkle of fresh parsley for a bit of color. It feels like a little treat but without a lot of fuss.
One of my favorite ways to enjoy this is by pairing it with a simple green salad or some crusty garlic bread. It’s a crowd-pleaser that always gets compliments because it’s warm, cheesy, and filling. This meal brings comfort to the table and is perfect for sharing with family or friends, especially on those cozy evenings at home.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh tortellini has the best texture, but frozen works well too. If you prefer, ravioli or small stuffed pasta can be great swaps.
Ribeye Steak: Ribeye is tender and flavorful, but sirloin or flank steak sliced thin works just as well. For a vegetarian option, try mushrooms or seitan.
Provolone Cheese: Provolone makes the sauce creamy and mild. If unavailable, mozzarella or Fontina make good substitutes and melt nicely.
Onion and Bell Pepper: These add sweetness and crunch. Use yellow onions or red peppers if you want a sweeter taste.
How Do You Make a Smooth and Creamy Provolone Sauce?
Making the sauce starts with a roux, a mix of butter and flour, to thicken it without lumps.
- Melt butter over medium heat.
- Add flour and stir for 1-2 mins until golden; this cooks out the raw flour taste.
- Slowly whisk in cold milk to avoid lumps, adding a bit at a time.
- Keep whisking until the sauce thickens—this can take 5-7 minutes.
- Lower the heat and stir in shredded provolone and Parmesan cheese until smooth.
Use low heat after adding cheese to keep the sauce creamy and prevent it from breaking or becoming stringy. This technique ensures your sauce coats the tortellini perfectly!
Equipment You’ll Need
- Large pot – for boiling the tortellini; makes cooking pasta easy and even.
- Large skillet – perfect for cooking the steak and sautéing veggies together.
- Medium saucepan – ideal for making the creamy provolone cheese sauce smoothly.
- Whisk – helps you stir the sauce well and avoid lumps in the roux.
- Wooden spoon or heat-safe spatula – great for stirring steak and veggies without scratching your pans.
Flavor Variations & Add-Ins
- Swap ribeye steak for thinly sliced chicken breast for a lighter, milder taste.
- Add sautéed mushrooms for an extra layer of earthy flavor and texture.
- Use smoked provolone or add a pinch of crushed red pepper flakes to give the sauce a smoky or spicy kick.
- Mix in fresh spinach or kale near the end for a pop of color and added nutrition.
Creamy Cheesesteak Tortellini in Provolone Sauce
Ingredients You’ll Need:
Main Ingredients:
- 1 lb cheese tortellini (fresh or frozen)
- 1/2 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 1/2 cup green bell pepper, chopped
- 2 cloves garlic, minced
For The Provolone Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup provolone cheese, shredded
- 1/4 cup Parmesan cheese, grated
- Salt and black pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes total—around 10 minutes to prep and cook the steak and veggies, 10 minutes to make the sauce and cook tortellini, and a few minutes to combine everything and serve.
Step-by-Step Instructions:
1. Cook the Tortellini:
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the tortellini and cook according to the package directions until tender but still firm (al dente). Drain and set aside.
2. Sauté the Steak and Veggies:
While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced ribeye steak and cook until browned and done, about 3-4 minutes. Take the steak out and set aside. In the same skillet, add the chopped onion and bell pepper and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Make the Creamy Provolone Sauce:
In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes until it’s lightly golden. Gradually whisk in the milk, stirring to avoid lumps. Keep whisking as the sauce thickens, about 5-7 minutes. Lower the heat and add the shredded provolone and Parmesan cheese, stirring until melted and smooth. Season with salt, pepper, and smoked paprika if using.
4. Combine and Serve:
Add the cooked steak, sautéed vegetables, and drained tortellini into the sauce. Toss everything gently to coat well. Serve the creamy cheesesteak tortellini in bowls topped with chopped fresh parsley for a nice touch of color and freshness. Enjoy while warm!
Can I Use Frozen Tortellini for This Recipe?
Yes, frozen tortellini works perfectly! Just cook it directly from frozen according to package instructions and drain well before adding to the sauce.
What Can I Substitute for Ribeye Steak?
Sirloin, flank steak, or even thinly sliced chicken breast are great alternatives. Just cook them the same way to keep that tender, flavorful bite.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk to refresh the sauce if needed.
Can I Make the Provolone Sauce Ahead of Time?
Yes! Prepare the sauce up to 2 days in advance and refrigerate. Warm it gently before tossing with the cooked tortellini and steak to keep it creamy and smooth.
