This Creamy Cheesesteak Tortellini in Provolone Sauce is such a fun twist on two favorite comfort foods! Imagine tender tortellini stuffed with cheese, mixed with juicy slices of steak, and all of it wrapped in a rich, creamy provolone sauce that’s both smooth and cheesy. It’s like a cozy, cheesy hug on a plate.
I love making this dish when I want something a little special but still easy to whip up on a weeknight. The sauce is velvety and melts together beautifully with the meat and pasta, and I always find myself sneaking extra bites before serving. A quick tip: use good-quality provolone cheese for the sauce—it really makes all the difference in richness and flavor!
My favorite way to serve this is with a simple green salad or some roasted veggies on the side, something fresh to balance the creamy main. It’s the kind of meal that brings everyone to the table and keeps them talking because it tastes like a little bit of a treat without any fuss. Whenever I make it, I feel like I’m sharing something comforting and special with friends or family.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or frozen tortellini both work well. Cheese-filled tortellini adds extra creaminess and flavor. If you prefer, mushroom or spinach tortellini can make a nice twist.
Steak: Ribeye or sirloin are tender and flavorful choices. If you want a leaner option, try flank steak or even thinly sliced chicken breast. Just cook them quickly on high heat to keep them tender.
Provolone Cheese: This cheese melts beautifully, giving the sauce a smooth, mellow flavor. If you can’t find provolone, mozzarella or fontina are great substitutes that melt well.
Heavy Cream: It makes the sauce rich and silky. For a lighter option, use half-and-half or whole milk, but the sauce won’t be quite as thick and creamy.
Onions & Mushrooms: These add great texture and depth to the dish. If you don’t have mushrooms, bell peppers also work well to add a sweet note.
How Do I Make the Creamy Provolone Sauce Smooth Without Clumps?
Melting cheese into cream can sometimes cause clumping or a grainy sauce. Here are some tips to keep your sauce smooth:
- Use medium-low heat when adding cheese to avoid overheating.
- Add cheese gradually, stirring constantly to melt it evenly.
- Make sure the cream is warm before adding cheese — this helps the cheese melt faster and blend better.
- If the sauce feels too thick, add a splash of pasta water or extra cream to loosen it.
- Avoid boiling the sauce after adding cheese, as this can cause separation.
Taking your time during this step makes a big difference! I like to stir gently and patiently until the provolone cheese melts smoothly, giving the sauce that rich, creamy texture that holds the whole dish together.
Equipment You’ll Need
- Large skillet – perfect for cooking the steak and veggies all in one pan.
- Pot for boiling tortellini – big enough to cook pasta without sticking.
- Wooden spoon or silicone spatula – gentle on your skillet and great for stirring sauce.
- Cheese grater – handy for shredding provolone and Parmesan cheese fresh.
- Colander – to drain your cooked tortellini quickly and easily.
Flavor Variations & Add-Ins
- Swap steak for sliced cooked chicken or Italian sausage for a different protein twist.
- Add red bell peppers or spinach for extra color and freshness in every bite.
- Mix in some spicy pepper jack cheese with the provolone for a little heat.
- Stir in caramelized onions instead of raw for a sweeter, deeper flavor.
Creamy Cheesesteak Tortellini in Provolone Sauce
Ingredients You’ll Need:
For The Main Dish:
- 1 lb cheese tortellini (fresh or frozen)
- 8 oz ribeye or sirloin steak, thinly sliced
- 1 cup provolone cheese, shredded
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese (optional, for garnish)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 25 minutes total. You’ll spend about 10 minutes preparing and cooking the steak, veggies, and sauce, plus about 10-12 minutes cooking the tortellini. It’s a quick and satisfying meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until they are tender but still firm (al dente). Drain and set aside.
2. Cook the Steak:
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and sauté for 2–3 minutes until browned but tender. Remove the steak from the skillet and set it aside.
3. Sauté the Vegetables:
In the same skillet, add butter. When melted, toss in the chopped onions and sliced mushrooms. Cook for about 5 minutes, stirring frequently, until onions are translucent and mushrooms soften.
4. Add Garlic and Cream:
Stir in the minced garlic and cook for another 1 minute until fragrant. Then reduce the heat to medium-low and pour in the heavy cream. Stir gently and bring the mixture to a simmer.
5. Make the Provolone Sauce:
Slowly add shredded provolone cheese a little at a time, stirring constantly until the cheese melts and the sauce becomes creamy and smooth. Taste and add salt and black pepper as needed.
6. Combine All Ingredients:
Return the cooked steak and tortellini to the skillet. Toss everything gently so the pasta and meat are well coated with the creamy sauce. Heat through until everything is warm.
7. Final Touches:
Stir in chopped fresh parsley and, if you like a little spice, sprinkle in crushed red pepper flakes. Serve the dish hot, topping with grated Parmesan cheese and extra parsley if desired.
Enjoy this creamy, cheesy, and savory tortellini dish—it’s speedy to make and absolutely delicious!
Can I Use Frozen Tortellini for This Recipe?
Yes, frozen tortellini works perfectly! Just be sure to cook it according to the package instructions until al dente, then drain well before adding it to the sauce.
What’s the Best Way to Store Leftovers?
Store leftover pasta and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or milk if the sauce thickens too much.
Can I Substitute the Steak with Another Protein?
Absolutely! Thinly sliced chicken breast, Italian sausage, or even mushrooms for a vegetarian option can work wonderfully in this dish. Just adjust cooking times to ensure your protein is fully cooked.
How Can I Make the Sauce Thicker or Thinner?
If you want a thicker sauce, simmer it gently a bit longer before adding the cheese. To thin it out, add a splash of milk, cream, or reserved pasta water until it reaches your desired consistency.
