Cheesesteak Tortellini in Provolone Sauce

Cheesesteak Tortellini in Provolone Sauce combines the savory flavors of classic cheesesteak with the comfort of cheesy pasta. Tender tortellini is paired with juicy steak and coated in a silky provolone sauce that ties it all together. It’s a quick, satisfying meal that turns busy weeknights into something special.

Love More Pasta Recipes? Try My Creamy Paprika Steak Shells or this Crock Pot American Goulash next.

Why You’ll Love This Recipe

Tender tortellini, juicy steak, and sweet peppers all coated in a creamy provolone sauce. Rich, cheesy, and packed with classic Philly-inspired flavor, every bite is pure comfort. A quick, satisfying dinner that feels like a treat without taking hours in the kitchen.

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Ingredient List

Tortellini & Filling

• 1 package (20 oz) cheese tortellini
• 1 tablespoon olive oil
• 1 lb beef sirloin, thinly sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced

Cheese Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1½ cups shredded provolone cheese
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Substitution Notes: Last week I used chicken thighs instead of sirloin – worked great! My sister swaps the provolone for white American because that’s what her kids prefer. Frozen tortellini needs an extra minute or two, no big deal.

Why These Ingredients Work

Here’s the thing about sirloin – it cooks fast and stays tender when you slice it thin. I learned this from my butcher who said “against the grain, always against the grain.” The peppers and onions get sweet and caramelized, just like they do on those Philly grills.

Provolone is the secret weapon here. It melts smooth without getting stringy like mozzarella sometimes does. I add Parmesan because it makes the sauce thicker and gives it that sharp bite. The cheese tortellini basically gives you double cheese action – pasta stuffed with ricotta swimming in provolone sauce.

Essential Tools and Equipment

You need a big pot for the pasta, a skillet for the meat and veggies, and another pot for the cheese sauce. I use my cast iron skillet but any large pan works. A whisk is important for the sauce – trust me on this one. Sharp knife, cutting board, colander. That’s it.

How To Make Cheesesteak Tortellini in Provolone Sauce

Cook the Tortellini

Get your water boiling and salt it well – I use about a tablespoon of salt. Drop in the tortellini and cook them according to the package directions. Fresh ones float pretty quick, usually 3-4 minutes. Frozen takes longer, maybe 7-8 minutes. Drain them but don’t rinse – you want that starch to help the sauce stick.

Cook the Beef & Vegetables

Heat your oil in a big skillet – I use my cast iron. When it’s hot enough that a drop of water sizzles, add the beef. Don’t crowd it or it’ll steam instead of brown. Cook for 2-3 minutes until it gets those nice brown edges, then take it out.

Same pan, add the peppers and onions. They’ll pick up all those beefy bits from the bottom – that’s flavor gold right there. Cook them until they start getting soft and golden, about 5 minutes. Toss in the garlic for the last 30 seconds so it doesn’t burn.

Make the Provolone Cheese Sauce

This is where patience pays off. Melt the butter in a saucepan over medium heat. Whisk in the flour and let it cook for a minute – you don’t want raw flour taste in your sauce.

Now comes the tricky part – add the milk slowly while whisking constantly. Start with just a splash, whisk like crazy, then add a bit more. Keep going until all the milk is in and smooth. Let it bubble and thicken for 3-4 minutes, stirring often so it doesn’t stick.

Take it off the heat before adding the cheese. This prevents it from getting grainy. Stir in the provolone and Parmesan until they melt completely. Season with salt and pepper – taste as you go.

Combine & Serve

Dump everything into the cheese sauce – tortellini, beef, and all those beautiful peppers and onions. Fold it together gently so you don’t break the pasta. Serve it right away while the cheese is still melty and perfect.

You Must Know

Take your milk and cheese out of the fridge about 30 minutes before you start. I found this out the hard way when my sauce turned into cottage cheese. Cold ingredients shock the sauce and make it lumpy.

Personal Secret: I always save some pasta water before I drain it. If your sauce gets too thick, that starchy water fixes it right up. My mom taught me that trick years ago.

Pro Tips & Cooking Hacks

Cut your steak against the grain or you’ll be chewing forever. I slice mine on an angle – looks fancier that way. Don’t skip the flour step or your cheese sauce will be a disaster. I’ve done this before and it’s not pretty.

Get some color on those peppers. That’s where all the good flavor comes from. I used to rush this part and wondered why it tasted bland. Keep heat low once cheese goes in the sauce or it’ll break.

Flavor Variations & Suggestions

My brother adds mushrooms with the peppers. Makes it taste more like those Philly places. Sometimes I throw in jalapeños when we want spice. Tried cream cheese in the sauce once – holy cow that was rich.

Got fresh herbs? Thyme is nice. My neighbor shared oregano from her garden last summer. Mom always uses American cheese slices instead of provolone. Says that’s more authentic. Use what you have.

Make-Ahead Options

This tastes best right away. You can prep ahead though. I chop vegetables and meat Sunday for the whole week. Keep them separate in containers.

Make the white sauce base and store it covered. Reheat slow and add cheese when ready. Don’t freeze this – cream sauces get funky.

Recipe Notes & Baker’s Tips

Medium-low heat once cheese goes in. Ruined two batches learning this. If sauce breaks, turn off heat and whisk in cold milk. Usually works.

Sauce looks thick at first but thins when you mix in hot pasta and beef. Don’t add more milk right away. Wait a minute.

Serving Suggestions

We eat this by itself. Pretty filling. Sometimes I throw together a salad with whatever’s in the crisper. Garlic bread soaks up extra sauce nice.

Kids eat this with ketchup. I drink beer with mine. Feels right. Good for weeknights or when people come over. Nothing special needed.

How to Store Your Cheesesteak Tortellini

Keeps 3 days in fridge. Cover it. Sauce gets thick when cold – normal. Add milk when reheating. I warm it slow in a pot. Microwave works but stir every 30 seconds.

Tried freezing once. Bad idea. Sauce separated and looked gross.

Allergy Information

Has dairy, gluten, probably eggs in the pasta. Check the tortellini package for eggs if that matters.

Never tried dairy-free versions myself. Plant milk and fake cheese might work. Gluten-free pasta is fine. Use cornstarch instead of flour – half the amount.

Questions I Get Asked A Lot

Is provolone good in pasta sauce?

Love it. Melts smooth, doesn’t get stringy like mozzarella. Has this sharp taste that’s not too strong. Way better than just using regular cheddar.

What kind of sauce goes best with cheese tortellini?

Cream sauces work great since the pasta already has cheese inside. This provolone one, alfredo, even a simple butter and parmesan. Tomato sauce is fine but I like creamy better with cheese pasta.

Different pasta work?

Yeah. Penne, rigatoni, whatever. Even gnocchi. Just follow the package directions.

Sauce came out grainy – why?

Heat was too high when you added cheese. Or added it too fast. Take pot off burner completely next time before adding cheese.

Chicken instead of beef?

Sure. I use thighs – stay tender better than breasts. Cut thin, cook through.

Pasta getting mushy?

Don’t overcook it first. It keeps cooking in the hot sauce.

We make this every Tuesday now. Kid asks for it weekly. Hope yours like it too.

💬 Made this? Comment below! Did you change anything? Love hearing what people try.