If you’re craving comfort but want something with a little wow-factor, get ready to fall in love with Easy Cheesesteak Tortellini in Rich Provolone Sauce. This dish marries savory, tender beef, colorful peppers, and pillowy cheese tortellini in a dreamy, creamy provolone sauce that hugs every bite. Whether you’re after a cozy family dinner or want to impress guests without stress, this recipe offers all the Philly cheesesteak flavor vibes but with the indulgence and ease of cheesy pasta. Pure joy, spooned into every bowl!

Easy Cheesesteak Tortellini in Rich Provolone Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Easy Cheesesteak Tortellini in Rich Provolone Sauce is in its straightforward, powerhouse ingredients. Each one brings something special: vibrant freshness, savory depth, or irresistible creaminess. This isn’t just dinner—it’s a flavor celebration made easy!

Cheese Tortellini: Choose fresh or refrigerated for the softest, cheesiest pasta pillows.
Olive Oil: Adds depth and richness while helping brown the meat perfectly.
Beef Sirloin: Thinly sliced for ultimate tenderness and that classic cheesesteak texture.
Green Bell Pepper: Provides a pop of color and a sweet, fresh snap.
Onion: Brings gentle sweetness and aromatic warmth to the skillet.
Garlic: A must for punchy flavor that rounds out every bite.
Butter: Starts the creamy sauce with lush, velvety base notes.
All-purpose Flour: Helps thicken your sauce for that perfect cling to the pasta.
Whole Milk: Gives the sauce its luscious, silky consistency.
Provolone Cheese (shredded): Melts beautifully to bring that signature Philly cheesesteak creaminess.
Parmesan Cheese (grated): Seasons the sauce and gives cheesy depth.
Salt and Pepper: Essential for finishing with just the right balance.

How to Make Easy Cheesesteak Tortellini in Rich Provolone Sauce

Step 1: Cook the Tortellini

Start by boiling your cheese tortellini according to the package instructions. Aim for al dente, so they stand up to the rich sauce. Once cooked, drain and set aside, but keep them handy—your flavor journey is just beginning!

Step 2: Sear the Beef

Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef sirloin, letting the edges caramelize to golden perfection. Once browned, transfer the beef to a plate. Don’t wipe out the pan—you want those savory brown bits for extra flavor.

Step 3: Sauté the Veggies

In the same skillet, toss in your sliced green bell pepper, onions, and garlic. Cook until everything is softened and aromatic, scraping up those delicious pan juices left from the beef. The veggies should brighten in color and become tender—not mushy.

Step 4: Make the Provolone Sauce

In a separate saucepan, melt the butter over medium heat. Sprinkle in the flour, whisking constantly for about a minute to create a smooth roux. Gradually pour in the whole milk, whisking all the while until the mixture thickens up—about 3 to 5 minutes. Stir in your shredded provolone and grated Parmesan, letting everything melt together into a glossy, dreamy sauce. Season with salt and pepper to taste.

Step 5: Combine Everything

Add your cooked tortellini, seared beef, and sautéed vegetables directly into the pot with the provolone sauce. Toss gently to coat every piece, letting the flavors mingle. The Easy Cheesesteak Tortellini in Rich Provolone Sauce is now ready to shine in all its cheesy, steakhouse-inspired glory!

Step 6: Serve Hot and Enjoy

Spoon the finished pasta and all its saucy goodness into a serving dish or straight onto plates. Make sure to scoop up plenty of beef, peppers, and that irresistible cheese sauce with every serving. This dish is best devoured hot, when the sauce is creamy and the flavors are at their peak.

How to Serve Easy Cheesesteak Tortellini in Rich Provolone Sauce

Garnishes

A sprinkle of extra grated Parmesan or a scatter of fresh chopped parsley adds both vibrant color and a final punch of flavor. For a Philly-style twist, try a few homemade crunchy fried onions or sliced hot banana peppers for a little heat.

Side Dishes

This rich pasta shines alongside a crisp green salad drizzled with balsamic or Italian dressing, or some roasted garlicky broccoli. A warm, crusty baguette is ideal for mopping up every last drop of the rich provolone sauce—trust me, you’ll want it!

Creative Ways to Present

For a fun twist, scoop your Easy Cheesesteak Tortellini in Rich Provolone Sauce into individual mini-skillets or ramekins and broil briefly to brown the tops. Or, serve family-style in a heavy pot, letting everyone dive in for a truly shareable meal that looks just as comforting as it tastes.

Make Ahead and Storage

Storing Leftovers

Place any leftover Easy Cheesesteak Tortellini in Rich Provolone Sauce in an airtight container and refrigerate for up to 3 days. The flavors meld beautifully as they sit, making leftovers (almost) just as exciting as the first serving.

Freezing

This dish can be frozen for up to 2 months. Be sure to cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating. Note: the sauce may thicken a bit on reheating, but a splash of milk can easily bring back its creaminess.

Reheating

To reheat, simply place in a saucepan over medium heat, stirring gently and adding a little milk if needed to loosen the sauce. Alternatively, microwave in short bursts, stirring in between. Either way, heat until everything is steaming and creamy again.

FAQs

Can I use frozen tortellini instead of refrigerated?

Absolutely! Just follow the package instructions for boiling frozen tortellini. Both versions work perfectly in Easy Cheesesteak Tortellini in Rich Provolone Sauce—the quality is all about the filling and making sure you don’t overcook them.

What cut of beef works best?

Sirloin is ideal for its tenderness and flavor, but you could also use ribeye or even thinly sliced flank steak. The key is slicing against the grain and cooking quickly over high heat for juicy, tender bites.

Can I swap provolone cheese for something else?

If you don’t have provolone, try mild mozzarella or fontina for a similar oozy melt. Provolone, though, really nails that classic cheesesteak taste for this dish.

Is it possible to make Easy Cheesesteak Tortellini in Rich Provolone Sauce vegetarian?

It sure is! Simply omit the beef or swap it for sautéed mushrooms to deliver savory, meaty satisfaction without the meat.

How do I thicken a runny cheese sauce?

If your sauce ends up too thin, allow it to simmer a little longer, whisking often, or add a bit more flour next time at the roux stage. Remember, it will continue to thicken once you add the pasta and it cools slightly.

Final Thoughts

There’s just something irresistible about the creamy, steak-studded deliciousness of Easy Cheesesteak Tortellini in Rich Provolone Sauce. It’s cozy, craveable, and shockingly simple to whip up. Next time you need a little comfort or want to wow your table, give this recipe a spin—you’ll be so glad you did. Happy cooking!