Creamy Cheesesteak Tortellini in Provolone Sauce is comfort food at its best, packed with tender slices of steak, cheesy tortellini, and a rich, smooth provolone sauce that clings to every bite. This dish brings together the hearty flavors of a classic cheesesteak with the creamy goodness of pasta, making it perfect for a cozy night in.
I love how quick it comes together without sacrificing flavor. The provolone sauce is creamy but not overpowering, letting the steak and cheese-filled tortellini shine. I always make sure to use fresh herbs and a touch of garlic to brighten things up—it really makes the dish feel special without extra effort.
This is one of those meals I like serving with a simple green salad or some roasted veggies to balance all the richness. It’s also ideal for leftovers, as the flavors meld even more after a day. Whenever I make this dish, it’s an instant hit with friends and family because it feels both comforting and a little fancy at the same time.
Key Ingredients & Substitutions
Steak: Ribeye or sirloin works great for tenderness and flavor. If you want a leaner option, try flank steak or even chicken breast slices.
Tortellini: Cheese-filled tortellini add a delightful creaminess inside. Fresh tortellini is best, but frozen works well too. For gluten-free, use a suitable pasta alternative.
Provolone Cheese: This cheese gives the sauce its signature creamy and mild tang. If you can’t find provolone, mozzarella or fontina are good substitutes for meltiness.
Vegetables: Onion, red bell pepper, and spinach bring freshness and balance the richness. Feel free to add mushrooms or swap spinach with kale or arugula.
How Do You Make a Smooth, Creamy Cheese Sauce without Lumps?
Making the roux and cheese sauce needs care to avoid lumps and achieve perfect creaminess:
- First, melt the butter and quickly whisk in flour, stirring constantly to cook the raw taste but don’t let it brown.
- Slowly pour in cold or room temperature milk while whisking nonstop – this stops lumps from forming.
- Cook the sauce until it thickens and coats the back of a spoon before adding cheese. Add cheese off the heat to prevent it from getting grainy.
- If lumps appear, whisk quickly or strain the sauce—slow pouring and constant whisking are key!
This method gives you a silky, rich sauce that sticks well to your tortellini and steak slices.
Equipment You’ll Need
- Large skillet – perfect for browning steak and sautéing veggies all in one pan.
- Whisk – helps you blend the roux and milk smoothly for a creamy sauce without lumps.
- Medium saucepan or pot – to cook the tortellini to the right tenderness.
- Wooden spoon or silicone spatula – gentle on cookware and great for stirring the sauce and tossing pasta.
- Sharp knife and cutting board – to slice steak thinly and chop vegetables evenly.
Flavor Variations & Add-Ins
- Swap steak for chicken or turkey to lighten the dish while keeping great protein texture.
- Add sautéed mushrooms for earthiness that complements the creamy cheese sauce well.
- Try smoked provolone or add a bit of sharp cheddar for a stronger, tangy cheese flavor.
- Include sun-dried tomatoes or roasted red peppers to add a sweet, tangy pop of taste and color.
Creamy Cheesesteak Tortellini in Provolone Sauce
Ingredients You’ll Need:
- 12 oz cheese tortellini (fresh or frozen)
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1/2 cup red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 cup baby spinach leaves
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup provolone cheese, shredded
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 25-30 minutes from start to finish. You’ll spend around 10 minutes prepping — slicing steak and chopping veggies — and another 15-20 minutes cooking the pasta, steak, vegetables, and creamy sauce.
Step-by-Step Instructions:
1. Cook the Tortellini
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until they’re al dente. Drain them and set aside for later.
2. Cook the Steak
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 3-4 minutes until browned but still tender. Remove the steak from the skillet and set it aside.
3. Sauté Vegetables
Using the same skillet, add the chopped onion and diced red bell pepper. Sauté for 4-5 minutes until they become soft and translucent. Add the minced garlic, cooking for an additional 30 seconds until fragrant. Then stir in the baby spinach and cook until wilted. Remove all the veggies from the skillet and set them aside with the steak.
4. Make the Provolone Sauce
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly so it doesn’t burn. Slowly whisk in the milk little by little, continuing to whisk until the sauce thickens and becomes smooth, about 3-5 minutes. Lower the heat and stir in the shredded provolone and Parmesan cheese until melted and creamy. Add salt, black pepper, and optional red pepper flakes to taste.
5. Combine Everything
Add the cooked steak, sautéed vegetables, and drained tortellini to the creamy sauce. Gently toss everything together so the sauce coats all the ingredients evenly. Let it cook together for another 2 minutes to heat through and blend the flavors.
6. Serve and Enjoy!
Serve the creamy cheesesteak tortellini hot, garnished with chopped fresh parsley and a sprinkle of black pepper if you like. Enjoy this comforting, cheesy, and delicious meal!
Can I Use Frozen Tortellini for This Recipe?
Yes, frozen tortellini works perfectly! Just cook it a little longer if needed according to package directions, and make sure to drain well before adding it to the sauce.
What Can I Substitute for Provolone Cheese?
If you don’t have provolone, mozzarella or fontina are great substitutes that also melt smoothly and keep the sauce creamy and cheesy.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the sauce thickens too much.
Can I Make This Recipe Ahead of Time?
Absolutely! Cook everything separately—tortellini, steak, and sauce—and store them in the fridge. Combine and warm on the stove just before serving for the best texture and flavor.