There’s something magical about combining two comfort food favorites into one unforgettable dish. This cheesesteak tortellini in creamy provolone sauce takes everything we love about the classic Philly cheesesteak—the tender beef, sautéed onions and peppers, and that signature melted provolone—and wraps it all in pillowy cheese tortellini, swirled together with a velvety cheese sauce.

I still remember the first time I tasted this fusion dish. It was on a chilly autumn evening, with golden leaves swirling outside the window, and a family friend brought over a casserole pan bubbling with cheesy goodness. The smell alone—rich, savory, and buttery—was enough to make everyone gather around the table. It’s a dish that feels like a warm hug, perfect for cozy dinners or impressing guests with something unexpectedly delightful.

Whether you’re a cheesesteak devotee or a pasta lover, this recipe promises the best of both worlds. Each bite is layered with flavor: the juicy beef, the slight crunch of peppers, and the indulgent creamy provolone sauce that ties it all together. It’s the kind of meal you’ll find yourself craving long after the last forkful is gone.

Why You’ll Love This Cheesesteak Tortellini in Creamy Provolone Sauce

• Comforting & Filling: A hearty meal that feels like pure comfort on a plate.
• Simple Steps, Big Flavor: Easy enough for a weeknight dinner, special enough for entertaining.
• A Twist on Tradition: A fun way to enjoy cheesesteak flavors in pasta form.
• Kid and Adult Approved: A guaranteed family favorite that’s satisfying for all ages.

INGREDIENTS YOU’LL NEED

• 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
• 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

How to Make Cheesesteak Tortellini in Creamy Provolone Sauce

Let me walk you through each cozy step of making this irresistible dish—it’s simpler than you think, and so worth it.

Step-by-Step Instructions

1. Cook the Tortellini
   Start by cooking the cheese tortellini according to the package directions. You want them tender but not overcooked, so they hold their shape when tossed in the sauce. Once cooked, drain and set aside.
2. Sauté the Beef and Vegetables
   In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced beef sirloin and cook until browned and just cooked through, about 4-5 minutes. Remove the beef from the skillet and set aside.
   In the same skillet, add the sliced green bell pepper, onion, and minced garlic. Cook, stirring occasionally, until the vegetables soften and take on a bit of caramelized color, about 6-8 minutes. Remove from heat and set aside with the beef.

1. Make the Creamy Provolone Sauce
   In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, forming a pale golden roux. Slowly pour in the milk while whisking constantly to prevent lumps. Continue cooking and whisking until the mixture thickens and gently bubbles.
   Once thickened, stir in the shredded provolone and Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste. The result is a silky, cheesy sauce that smells absolutely divine.
2. Bring It All Together
   Gently fold the cooked tortellini, sautéed vegetables, and beef into the creamy provolone sauce. Stir until everything is coated and warmed through. Serve immediately, with a sprinkle of extra Parmesan if you like.

Helpful Tips

• Slice the Beef Thinly: For authentic cheesesteak texture, aim for paper-thin slices of beef. This also helps it cook quickly and stay tender.
• Use Freshly Grated Cheese: Freshly shredded provolone melts more smoothly than pre-shredded versions.
• Don’t Overcrowd the Pan: Sauté the beef in batches if needed to avoid steaming instead of browning.

Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American, Fusion
• Diet: Contains Dairy

Notes

• You can swap green bell pepper for red or yellow for a sweeter flavor.
• If you want a little kick, add a pinch of red pepper flakes to the sauce.

Nutritional Information (per serving)

• Calories: 690
• Total Fat: 45.9g
• Saturated Fat: 24.6g
• Cholesterol: 109mg
• Sodium: 710.9mg
• Carbohydrates: 52.8g
• Fiber: 5g
• Sugars: 4g
• Protein: 19.9g

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes! Prepare the sauce, beef, and veggies ahead of time, then combine with freshly cooked tortellini when ready to serve.

Can I freeze leftovers?
This dish is best enjoyed fresh, but you can freeze leftovers in an airtight container for up to 2 months. Reheat gently on the stovetop with a splash of milk.

Can I use a different cheese?
Absolutely! Try mozzarella or a mild cheddar for a different flavor profile.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little milk if the sauce has thickened too much.

Related Recipes

If you liked this cheesesteak tortellini in creamy provolone sauce, you’ll definitely enjoy:

• Creamy Steak Pasta: A Cozy, Indulgent Classic
• Easy Homemade Beefaroni
• Buffalo Chicken Alfredo Pasta
• Creamy Lemon Ricotta Pasta

Conclusion

This cheesesteak tortellini in creamy provolone sauce is more than just a meal—it’s an experience. Every bite brings cozy, nostalgic flavors with a fun twist on two beloved classics. Whether you’re sharing it with family or making it just for yourself, it’s a dish that fills your kitchen with warmth and your plate with pure satisfaction.

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