Cheesesteak Tortellini In Rich Provolone Sauce

If your two favorite food clubs are “All Things Cheesy” and “Things That Make People Ask Where you bought them,” this little dish will cause a friendly riot at your table — with half the fuss of a formal declaration of culinary intent.

Why This Recipe Is Awesome

This recipe hangs out in the sweet spot between comfort food and clever weeknight cooking. You get the salty, beefy kick of a Philly-style cheesesteak and the cozy, saucy hug of tortellini without three pans and half an afternoon. The provolone melts into a glossy, silky sauce that coats each pasta pocket like it was its job. In short: big flavor, small drama. You’re welcome.

Ingredients You’ll Need

• 1 pound fresh cheese tortellini (or 12–16 oz packaged)
• 1 pound thinly sliced ribeye or sirloin (freeze 20 minutes for easier slicing)
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced (optional, but classic)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/2 cup dry white wine or extra broth (optional)
• 1 cup heavy cream
• 8 ounces provolone cheese, shredded or thinly sliced (use both if you like)
• 1/2 cup grated Parmesan (for depth and saucy texture)
• 1 teaspoon Dijon mustard (stabilizes the sauce)
• 1/2 teaspoon smoked paprika or black pepper
• Salt to taste (start small)
• Fresh parsley or chives, chopped, for finishing
• Red pepper flakes, optional for heat

Step-by-Step Instructions

1. Step 1

   Start by bringing a pot of salted water to a boil and cook the tortellini per package instructions so it’s al dente. While that’s happening, heat 1 tablespoon olive oil in a large skillet over medium-high. Quickly sear the sliced steak in batches — aim for 30–60 seconds per side if slices are thin; you want color, not charcoal. Remove beef and keep warm. In the same skillet add the remaining olive oil and butter, then sauté onions and peppers until softened and slightly caramelized (about 6–8 minutes). Add garlic for the last 30 seconds so it gets fragrant but not bitter.

2. Step 2

   Lower heat to medium and deglaze the pan with wine or a splash of broth, scraping up brown bits. Pour in chicken broth and cream, whisk in Dijon and paprika, then bring to a gentle simmer. Add provolone and Parmesan little by little, stirring until the sauce is smooth — use reserved pasta water to loosen if it gets too thick. Return the steak and any juices to the pan, fold in drained tortellini, and warm everything together for a minute or two so the cheese melds. Taste and adjust salt and pepper. Finish with chopped parsley and a pinch of red pepper flakes if you’re feeling saucy.

Common Mistakes to Avoid

Overcrowding the pan when searing the steak is the quick way to steam instead of brown; do it in batches. Boiling tortellini until it’s mushy kills the whole experience — al dente keeps the texture interesting and holds sauce better. Dumping all the cheese in at once can make the sauce grainy; add it gradually and keep the heat moderate. And don’t skip the deglaze — those brown bits are flavor gold.

Alternatives & Substitutions

No ribeye? No problem. Thinly sliced sirloin or flank steak works fine; the trick is thin slices and high heat. Want it lighter? Swap half-and-half for heavy cream and bump the Parmesan a touch for body. No provolone? Use fontina or a mix of mozzarella and white cheddar, but provolone’s smokiness is part of the personality. Vegetarian? Use mushrooms and smoked paprika for the umami/“meaty” vibe — see my note below. Gluten-free tortellini or gnocchi are both great swaps.

FAQ

Question 1?

Can I prepare this ahead of time and reheat? Yes. Keep sauce and tortellini separate if possible and store in airtight containers. Reheat gently on the stove with a splash of broth or cream to revive the sauce — microwave works in a pinch but can tighten the texture.

Question 2?

Is the steak necessary? You can absolutely skip it. Use sautéed cremini or portobello mushrooms with a teaspoon of soy sauce and smoked paprika for depth. If you want plant-based protein, thinly sliced seitan or pre-cooked pulled jackfruit (seasoned) makes a satisfying replacement.

Question 3?

What if my sauce breaks or looks grainy? Lower the heat and whisk in a few tablespoons of warm broth or reserved pasta water slowly. Adding cheese off heat and stirring gently often fixes the texture. If it’s too thin, simmer gently to reduce; if too thick, add liquid bit by bit.

Final Thoughts

This is the kind of recipe that makes friends jealous and keeps weeknights interesting without turning dinner into a production. It’s forgiving, quick-ish, and extremely satisfying — the kind of meal you’ll make when you want to impress without actually trying that hard. Serve with a simple green salad or roasted tomatoes, pour yourself a modest glass of wine, and revel in the fact that you just made something delicious with minimal drama. If you get fancy, throw toasted breadcrumbs on top; if you get lazy, eat it straight from the pan. Either way, enjoy.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.