Cheesesteak Tortellini in Rich Provolone Sauce

Tender, juicy steak, cheese-filled tortellini, sweet bell peppers, and caramelized onions tossed in a rich, creamy provolone sauce. It’s the ultimate combination of a classic Philly cheesesteak and comforting cheesy pasta!

 Ingredients

For the steak:

• 1 lb thinly sliced ribeye steak
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• Salt and black pepper, to taste

For the vegetables:

• 1 medium yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp butter or olive oil

For the tortellini:

• 20 oz refrigerated cheese tortellini
• Salt, for the pasta water

For the provolone sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 1/2 cups shredded provolone cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/4 tsp Italian seasoning
• Salt and black pepper, to taste
• 1/4 cup grated Parmesan cheese, optional

 Instructions

1. Cook the tortellini
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions until tender. Before draining, reserve about 1/2 cup of the pasta water. Drain the tortellini and set aside.

2. Cook the steak
Pat the sliced steak dry and season with garlic powder, Italian seasoning, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and cook for about 2–3 minutes per side, or until nicely browned. Add Worcestershire sauce and butter, tossing the steak until coated.

Transfer the steak to a plate and set aside.

3. Sauté the peppers and onions
In the same skillet, add the sliced onions and bell peppers. Cook for 6–8 minutes, stirring occasionally, until softened and lightly caramelized.

Add the minced garlic and cook for another 30 seconds. Remove the vegetables from the skillet and set aside with the steak.

4. Make the creamy provolone sauce
Reduce the heat to medium. Melt 2 tablespoons of butter in the skillet.

Whisk in the flour and cook for about 1 minute. Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps.

Cook for 2–4 minutes until the sauce thickens slightly.

Lower the heat and gradually stir in the provolone and mozzarella until completely melted and smooth. Add garlic powder, Italian seasoning, black pepper, and Parmesan if using.

If the sauce becomes too thick, add a splash of the reserved pasta water until you reach a silky, creamy consistency.

5. Bring everything together
Add the cooked tortellini, steak, peppers, and onions to the skillet.

Gently toss everything together until the tortellini is completely coated in the creamy provolone sauce and all the ingredients are heated through.

Cook for another 1–2 minutes over low heat.

6. Serve
Serve immediately with extra shredded provolone or Parmesan on top. For an extra cheesesteak-style finish, sprinkle with freshly cracked black pepper and a little chopped parsley.

Tips for the best Cheesesteak Tortellini

• Ribeye gives the best cheesesteak flavor, but sirloin works well too.
• Slice the steak very thinly against the grain so it stays tender.
• Don’t boil the sauce after adding the cheese, or the cheese can become greasy or grainy.
• Reserve some pasta water—it’s perfect for loosening the sauce while keeping it creamy.
• For an extra cheesy dish, add a little more provolone just before serving.
• You can use only green peppers for a more traditional Philly cheesesteak flavor.

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes