Cheesesteak Tortellini in Rich Provolone Sauce
Juicy steak. Tender cheesy tortellini. And that luxuriously creamy Provolone sauce that coats every bite. This is what happens when Philly Cheesesteak meets pasta night — and it’s glorious.
Why You’ll Love This
This is the ultimate one-pan wonder: cheesy, creamy, beefy, and just the right amount of indulgent. It’s like Philly Cheesesteak’s pasta-loving cousin — perfect for when you want something cosy but elevated.
Ready in under 30 minutes and completely weeknight-worthy!
Ingredients
For the Steak
- 500g ribeye or sirloin steak, thinly sliced (see Note 1)
- 1 tbsp olive oil
- Salt and pepper
For the Pasta & Sauce
- 1 tbsp butter
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1½ cups beef broth
- 1 cup heavy cream
- 250g cheese tortellini (fresh or refrigerated)
- 1½ cups shredded provolone cheese (see Note 2)
- ½ tsp Worcestershire sauce
- Salt and pepper, to taste
To Finish
- Chopped parsley (optional)
How to Make It
1. Cook the Steak
Heat olive oil in a large skillet over high heat. Add the thinly sliced steak in a single layer (do this in batches if needed) and sear for 1–2 minutes until browned. Season with salt and pepper.
Remove from the pan and set aside — don’t clean the pan, those brown bits are gold.
2. Sauté Veggies
In the same pan, reduce heat to medium. Add butter, then toss in sliced bell pepper and onion. Sauté until softened, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
3. Build the Sauce
Pour in the beef broth and Worcestershire sauce. Bring to a simmer, scraping up all the tasty bits stuck to the pan.
Stir in the heavy cream. Add the tortellini and bring it all to a gentle simmer. Cook for 4–6 minutes or until the tortellini is tender and the sauce has thickened slightly.
4. Cheese It Up
Turn off the heat and stir in the shredded provolone cheese until smooth and melty.
Return the cooked steak to the pan and stir everything together to coat.
Taste and adjust seasoning with salt and pepper.
To Serve
Spoon generously into bowls and sprinkle with chopped parsley if you like.
Serve with crusty bread to mop up that dreamy cheese sauce. A green salad on the side wouldn’t hurt either.
Recipe Notes
1. Steak – Ribeye is classic for cheesesteak but sirloin works well too. Just slice it super thin against the grain for tenderness.
2. Provolone – Go for a block and shred it yourself if you can. Pre-shredded often has anti-caking agents that affect melting. Want extra cheesiness? Toss in a handful of mozzarella or even a little cheddar for a sharper bite.
Leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce.
