If you’re a fan of comfort food that’s both nostalgic and inventive, this one-skillet Cheesesteak Tortellini in Creamy Provolone Sauce is about to become your new go-to weeknight hero. The moment you bite into tender cheese tortellini smothered in a luxurious provolone-Parmesan sauce, you’ll understand why this dish is a true crowd-pleaser. It brings together the best of two worlds: the hearty, meaty goodness of a classic Philly cheesesteak and the cozy, homestyle charm of Italian pasta. Each forkful is a harmony of flavors—succulent ribeye steak slices, sweet green peppers, and caramelized onions swirling in a silky, cheesy bath. Whether you’re hosting friends for dinner or simply treating yourself to a self-care feast, this recipe delivers maximum satisfaction with minimal cleanup.
What makes this dish extra delightful is how effortlessly it comes together without sacrificing depth of flavor. In just 15 minutes of hands-on prep and 30 minutes of cooking time, you’ll have a meal that looks and tastes like you spent hours in the kitchen. The velvety sauce clings to every nook of the tortellini, while flecks of fresh parsley lend a burst of color and brightness. At around 1060 calories a serving, this is definitely a plate you’ll want to savor slowly—possibly alongside a crisp green salad or a slice of garlic bread to soak up every last drop of that dreamy cheese sauce. It’s an intermediate-level recipe, so if you’ve tackled sautéing and whisking before, you’ll feel right at home. Ready for some cheesy, steak-filled magic in one glorious skillet? Let’s dive in!
KEY INGREDIENTS IN CHEESESTEAK TORTELLINI IN CREAMY PROVOLONE SAUCE
Every ingredient in this recipe plays a starring role, working together to create a well-balanced, flavor-packed skillet dinner. From the foundation of soft tortellini to the rich, melty cheeses, each component is chosen to build layers of taste and texture.
- Cheese tortellini
These little pasta pillows are stuffed with a smooth, creamy cheese filling. They absorb the sauce beautifully, making every bite pillowy and rich.
- Olive oil
A splash of olive oil helps ensure the steak browns perfectly without sticking, and it adds a hint of fruity depth to the overall flavor profile.
- Ribeye steak
Thinly sliced ribeye brings juicy, beefy goodness to the dish. Its marbling lends an unmatched tenderness that complements the creamy sauce.
- Salt and pepper
Simple seasoning highlights the natural flavors of the steak and vegetables, creating a perfectly seasoned backbone for the entire skillet.
- Onion
Sliced onions add a sweet, caramelized note when sautéed. They provide both texture and a gentle counterpoint to the rich cheese sauce.
- Green bell pepper
These strips bring a mild, vegetal sweetness and a pop of vibrant color, balancing out the heaviness of the cheese.
- Garlic
Minced garlic infuses the dish with aromatic warmth and a bit of savory bite, rounding out the flavor profile.
- Butter
A classic base for making a roux, the butter delivers a luscious mouthfeel and helps thicken the sauce.
- All-purpose flour
Combined with butter, it forms the roux that gives the sauce structure and ensures it clings to the tortellini.
- Whole milk
Slowly whisked into the roux, whole milk transforms into the silky foundation of the provolone sauce.
- Provolone cheese
Shredded provolone melts into a stretchy, mellow layer of flavor, adding an authentic cheesesteak twist.
- Parmesan cheese
A sprinkle of grated Parmesan introduces a sharp, nutty dimension, elevating the creaminess to gourmet status.
- Fresh parsley
Chopped parsley brightens up the rich skillet with a fresh, herbal finish and a dash of green flair.
HOW TO MAKE CHEESESTEAK TORTELLINI IN CREAMY PROVOLONE SAUCE
Ready to roll up your sleeves and bring this skillet feast to life? Follow these step-by-step instructions to master each component and build a dish that’s loaded with flavor and full of fun cooking techniques.
1. Cook the cheese tortellini according to the package instructions in generously salted water until it’s al dente. Drain the pasta well in a colander and set aside so it’s ready to receive the creamy sauce later.
2. Heat the olive oil in a large skillet over medium-high heat. Add the ribeye steak slices and season with salt and pepper. Sauté until the beef develops a beautiful golden-brown crust, about 5–6 minutes. Use tongs to remove the steak and set aside on a plate.
3. In the same skillet, add the sliced onion, green bell pepper, and minced garlic. Sauté these vegetables until they soften and become slightly caramelized, about 4–5 minutes. Remove them from the skillet and set aside with the steak.
4. Lower the heat to medium, add the butter to the skillet, and let it melt completely. Stir in the flour and cook, whisking continuously, for about 1 minute until the mixture is golden and bubbly—this is your roux.
5. Gradually add the milk to the skillet, whisking constantly so the sauce stays smooth. Continue whisking as the liquid heats up and begins to thicken, roughly 3–4 minutes.
6. Stir in the shredded provolone and grated Parmesan cheeses. Keep stirring until the cheeses fully melt and the sauce turns ultra-creamy and velvety.
7. Add the cooked tortellini, steak, and sautéed vegetables back into the skillet. Stir to combine everything thoroughly, ensuring each pasta piece and steak strip is coated in the luscious cheese sauce.
8. Cook for an additional 2–3 minutes, allowing the flavors to meld together and the sauce to cling perfectly.
9. Serve the dish hot, garnishing with freshly chopped parsley for a bright, herbaceous finish.
SERVING SUGGESTIONS FOR CHEESESTEAK TORTELLINI IN CREAMY PROVOLONE SAUCE
Presenting this skillet creation is almost as exciting as tasting it! Whether you’re plating up a cozy dinner for two or dishing out a family-style feast, thoughtful accompaniments elevate the experience and complement its robust flavors. The rich, cheesy base loves a little contrast, so consider textures, colors, and flavor profiles that both harmonize and play off the main attraction. With the right extras, this hearty meal will look like it came straight from a gourmet kitchen—without any of the fuss. Invite your family or friends to gather around the table, pass the skillet, and savor every cheesy strand together!
- Serve alongside crusty garlic bread fresh from the oven. The toasted, buttery slices are perfect for scooping up any leftover cheese sauce and add a delightful crunch that contrasts the tender tortellini.
- Pair with a crisp green salad tossed in a simple vinaigrette. The refreshing acidity cuts through the richness of the dish, adding a bright, leafy counterbalance that keeps each bite feeling light.
- Offer a small bowl of crushed red pepper flakes or hot sauce on the side. A spicy kick can highlight the steak’s savory notes and give adventurous eaters a chance to customize the heat level.
- Garnish plates with an extra shave of Parmesan and a sprinkle of fresh parsley. This final flourish adds color, an extra layer of salty tang, and a professional finish that will have everyone asking for seconds.
HOW TO STORE CHEESESTEAK TORTELLINI IN CREAMY PROVOLONE SAUCE
Leftovers of this creamy skillet marvel can be just as satisfying the next day—if stored properly. Keeping both texture and flavor intact requires a bit of care: you want to preserve the saucy richness without letting the pasta become overly soft or the cheese sauce separate. Whether you’re planning to meal-prep for the week or simply hoping to enjoy a second helping tomorrow, these storage tips will help you recapture that “just-made” taste and texture with minimal effort.
- Refrigerate in an airtight container for up to 3–4 days. Allow the dish to cool slightly before sealing to prevent condensation from diluting the sauce, then reheat gently.
- For longer storage, freeze portions in freezer-safe bags or containers for up to 2 months. Lay the cheesy tortellini flat in a single layer so it thaws quickly and evenly when you’re ready to reheat.
- Reheat on the stovetop over low to medium heat. Add a splash of milk or broth to revive the creaminess and stir frequently until warmed through. This gentle method keeps the sauce smooth and prevents scorching.
- If you prefer the microwave, transfer a portion to a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring in between. A drop of extra milk helps maintain that luscious consistency.
CONCLUSION
Bringing together tender ribeye, vibrant peppers, and cheese-filled tortellini in a creamy provolone-Parmesan sauce turns dinner into a celebration of flavors and textures that’s both inspiring and approachable. We’ve walked through every step—from selecting key ingredients and mastering the roux to plating tips and storage hacks—so you can dive into this Italian-American fusion dish with confidence. Feel free to print this article and save it for later use, so you’ll always have a foolproof plan for whipping up a showstopping, weeknight-worthy meal that channels the spirit of Philly right to your table. You can also find a FAQ below for quick answers to any burning questions.
If you give this Cheesesteak Tortellini in Creamy Provolone Sauce a whirl, I’d love to hear how it goes! Leave a comment or share any questions, tweaks, or feedback—you might inspire someone else to take their skillet game to the next level. Whether you’re curious about ingredient swaps, cooking techniques, or pairing ideas, I’m here to help. Happy cooking, and enjoy every cheesy, tender, flavor-packed bite!
Cheesesteak Tortellini in Creamy Provolone Sauce
Description
This comforting skillet combines al dente tortellini, juicy ribeye, sautéed peppers and onions, all enveloped in a silky provolone-Parmesan sauce. Perfectly balanced flavors, quick prep, and hearty satisfaction in every bite.
Ingredients
Instructions
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Cook the cheese tortellini according to the package instructions, then drain and set aside.
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Heat the olive oil in a large skillet over medium-high heat. Add the ribeye steak slices and season them with salt and pepper. Sauté until the steak is browned, about 5-6 minutes. Remove the steak from the skillet and set aside.
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In the same skillet, add the onion, green bell pepper, and minced garlic. Sauté until the vegetables are tender, approximately 4-5 minutes. Remove the vegetables from the skillet and set aside.
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Lower the heat to medium, add the butter to the skillet, and let it melt. Stir in the flour and cook, whisking continuously, for about 1 minute until the mixture is golden and bubbly.
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Gradually add the milk to the skillet, whisking constantly until the mixture is smooth and begins to thicken, approximately 3-4 minutes.
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Stir in the provolone and Parmesan cheeses, continuing to stir until they are fully melted and the sauce is creamy.
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Add the cooked tortellini, steak, and sautéed vegetables back into the skillet. Stir to combine everything thoroughly, making sure the tortellini is well-coated in the sauce.
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Cook for an additional 2-3 minutes, allowing the flavors to meld together.
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Serve the dish hot, garnishing with freshly chopped parsley.
Note
- For a richer flavor, you can add mushrooms when sautéing the onions and peppers.
- Adjust the thickness of the sauce by adding more milk if needed.
- You can substitute ribeye steak with flank steak or another preferred cut.
- For a spicier version, consider adding crushed red pepper flakes to the sauce.
- This dish pairs well with a side salad or garlic bread.
