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Cheesesteak Tortellini in Rich Provolone Sauce

This Cheesesteak Tortellini in Rich Provolone Sauce is a comforting and indulgent dish that brings together the best of both worlds. It’s a meal that’s sure to impress, perfect for weeknight dinners or special occasions.

When I first made this dish, I was inspired by a trip to Philadelphia where I had the most amazing cheesesteak. I wanted to capture those bold flavors but with a twist that would appeal to my pasta-loving family. The combination of juicy steak, savory peppers and onions, and the creamy provolone sauce over pillowy tortellini was an instant hit. This recipe quickly became a family favorite, requested time and time again.

Résumé of the Recipe: This Cheesesteak Tortellini in Rich Provolone Sauce features tender tortellini tossed with juicy steak, sautéed peppers and onions, all enveloped in a creamy, decadent provolone cheese sauce. It’s a comforting and flavorful dish that’s easy to make and sure to satisfy.

Exciting Story: I’ll never forget the first time I served this Cheesesteak Tortellini to my family. My husband, a die-hard cheesesteak fan, was skeptical at first. But as soon as he took his first bite, his eyes lit up and he couldn’t stop raving about it. My kids, who usually stick to plain pasta, loved the combination of flavors and textures. It’s now a go-to dish for our family dinners, and every time I make it, it brings back those wonderful memories of our trip to Philly.

Why This Cheesesteak Tortellini in Rich Provolone Sauce?

Selling Points:

  • Flavor Fusion: Combines the bold flavors of a Philly cheesesteak with the comfort of pasta.
  • Rich and Creamy: The provolone sauce is luxurious and perfectly coats the tortellini.
  • Family Favorite: Loved by both kids and adults, making it perfect for family dinners.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 590 kcal | Servings: 4 servings


For the Tortellini:

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1 lb beef steak, thinly sliced
2 tablespoons olive oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
Salt and pepper to taste
1 package (18 oz) cheese tortellini

For the Provolone Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup grated provolone cheese
Salt and pepper to taste
A pinch of nutmeg (optional)


Prepare the Tortellini:

Cook the tortellini according to package instructions, usually boiled in salted water for about 7-10 minutes until al dente. Drain and set aside.
While the tortellini cooks, heat olive oil in a large skillet over medium-high heat.
Add the beef steak, season with salt and pepper, and sauté until browned and cooked through, about 3-4 minutes per side.
Remove the beef from the skillet and set aside.
In the same skillet, add more oil if needed, and sauté the onions and bell peppers until soft and slightly caramelized, about 5-7 minutes.

Make the Provolone Sauce:

In a saucepan, melt butter over medium heat.
Whisk in the flour and cook for about 1 minute to remove the raw flour taste.
Gradually add milk, whisking continuously to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
Reduce heat to low and stir in the grated provolone cheese until melted and smooth. Season with salt, pepper, and nutmeg if using.

Assemble the Dish:

Combine the cooked tortellini, sautéed beef, onions, and bell peppers in the skillet.
Pour the provolone sauce over the mixture, gently stir to coat everything evenly.
Cook together for an additional 2-3 minutes to meld the flavors.
Serve hot, garnished with extra grated provolone if desired.

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