If you love the rich, savory flavors of a classic cheesesteak but wish it could somehow meet your ultimate pasta cravings, then this Creamy Cheesesteak Tortellini in Provolone Sauce is your new best friend. This dish takes tender cheese-filled tortellini and combines it with juicy sautéed steak, bell peppers, and onions, all enveloped in a luxuriously creamy provolone sauce. The result? A meal that feels indulgent yet easy enough for weeknight dinners.

Whether you’re cooking for your family, impressing friends at a dinner party, or simply craving something that makes your taste buds dance, this recipe is a must-try. Let’s break down everything you need to make this ultimate comfort pasta dish.

Ingredients

Pasta & Cheese
- 1 package (9–12 oz) cheese tortellini (fresh or frozen)
- 1 cup shredded provolone cheese
- ½ cup grated Parmesan cheese
Steak & Vegetables
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
Provolone Cream Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- ½ cup heavy cream
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional)
- ½ tsp smoked paprika
Garnish (optional)
- Fresh parsley, chopped
- Extra shredded provolone

Instructions

Prepare the Tortellini: Cook the tortellini according to package directions until al dente. Drain and set aside.
Sauté the Steak: In a large skillet over medium-high heat, add a tablespoon of oil and sear the thinly sliced steak for 2–3 minutes per side until browned. Remove steak and set aside.
Cook Vegetables: In the same skillet, sauté onions and bell peppers until softened, about 5 minutes. Add garlic in the last minute.
Make the Provolone Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Slowly whisk in milk and cream, stirring constantly until thickened, about 5–6 minutes.
Add Cheese: Reduce heat to low, stir in provolone and Parmesan until melted and smooth. Season with salt, pepper, red pepper flakes, and smoked paprika.
Combine Everything: Add the sautéed steak, peppers, onions, and cooked tortellini into the cheese sauce. Gently stir to coat everything evenly.
Simmer & Serve: Let it simmer for 2–3 minutes to meld flavors. Taste and adjust seasoning as needed.
Garnish: Sprinkle chopped parsley and extra provolone on top before serving. Serve hot, preferably with garlic bread or a fresh green salad.

Creative Cooking Notes

Choosing Your Steak: Ribeye gives rich flavor and tenderness, while sirloin is leaner and still tender if sliced thinly.
Cheese Variations: If provolone isn’t available, mozzarella or fontina can be used. For sharper flavor, consider adding a touch of cheddar.
Vegetable Twists: Add mushrooms or roasted red peppers for more depth.
Make Ahead Tip: Prepare the cheese sauce and steak mixture separately, then combine with freshly cooked tortellini when ready to serve.

Flavor & Texture Insights

This dish is all about balance: creamy sauce, tender tortellini, and savory steak with crisp-tender vegetables. The provolone lends a nutty, mellow flavor, while Parmesan adds a subtle sharpness. Each bite delivers a mixture of textures that feels indulgent yet satisfying. It’s comfort food elevated to a dinner party-worthy presentation.

Serving Suggestions

Pair with a crisp white wine like Pinot Grigio or a light red such as Pinot Noir.
Serve over garlic bread or focaccia for a hearty meal.
A side Caesar or garden salad adds freshness to balance the richness.