When I first made this Cheesesteak Tortellini dish, it was one of those weeknights where I needed comfort food fast but didn’t want another boring pasta night. I had some thin-sliced steak in the fridge, a pack of cheese tortellini I’d been saving for something “special,” and half a block of provolone that needed using. What came together that night turned out to be one of those accidental favorites, the kind of meal that makes you close your eyes after the first bite and think, “Wow, this is going into regular rotation.”
This recipe is everything I love in a weeknight dinner: quick, hearty, creamy, and packed with flavor. It’s like a Philly cheesesteak meets creamy tortellini in the best way possible. The sweetness from the sautéed onions and peppers, the bold Cajun spices, and the silky provolone-Parmesan sauce all come together in a way that feels like comfort food with a kick.
It’s perfect for family dinners, date nights in, or even serving to guests the kind of meal that looks and tastes gourmet but is secretly incredibly simple. Whether you’re craving something indulgent after a long day or looking for a new favorite skillet pasta, this one delivers every single time.
Essential Elements
- Combines the classic Philly cheesesteak flavors with creamy pasta comfort
- One-skillet meal with minimal cleanup
- Bold Cajun spice balances beautifully with creamy provolone sauce
- Tortellini adds a cheesy, tender texture that soaks up all the goodness
- Comes together in just about 30 minutes
Why You’ll Love This Recipe
This is the kind of dish that satisfies all your cravings in one big, cheesy, saucy bite. First off, the combination of steak and pasta isn’t something you see every day. It feels indulgent and fancy, yet still super approachable. The thinly sliced beef sears quickly and adds that satisfying meaty bite, while the cheese tortellini brings a soft, melty texture that makes the whole dish feel cozy.
Then there’s the sauce. Oh, the sauce. It’s a creamy provolone pepper sauce that’s smooth and rich but not overpowering. It clings to the tortellini in the most delicious way and plays off the sweetness of the sautéed peppers and onions. The Cajun seasoning adds just enough heat to keep things interesting, while the Parmesan adds that signature salty depth.
Ingredients You’ll Need
- 1 pound cheese tortellini (fresh or frozen)
- 1 pound thinly sliced steak (sirloin or ribeye recommended)
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt, to taste
For the sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 8 ounces provolone cheese, shredded
- 1/4 cup grated Parmesan cheese
Preparation
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions. Once tender, drain and set aside. If you’re not ready to use them immediately, drizzle them with a touch of olive oil to prevent sticking.
Step 2: Sear the Steak
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak in a single layer. Sprinkle with Cajun seasoning and black pepper. Sear for 3–5 minutes, flipping occasionally until the meat is browned and cooked through. Remove the steak from the skillet and set aside.
Step 3: Cook the Veggies
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the sliced onion and green bell pepper. Sauté over medium heat for about 5–7 minutes, or until the veggies are soft and slightly caramelized. Add the minced garlic, paprika, and any remaining Cajun seasoning. Cook for one more minute, just until everything smells amazing.
Step 4: Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and let it cook for 1–2 minutes, stirring constantly. Slowly pour in the milk, whisking until smooth. Let the mixture come to a gentle simmer and cook for 5–7 minutes, or until the sauce thickens. Remove from heat and stir in the shredded provolone and Parmesan cheese. Season with salt to taste and stir until everything melts into a silky sauce.
Step 5: Bring It All Together
Return the cooked steak and tortellini to the skillet with the peppers and onions. Pour the creamy provolone sauce over everything and toss to coat evenly. Let the skillet sit over low heat for 2–3 minutes so everything gets hot and the flavors combine beautifully.
Step 6: Serve and Garnish
Scoop generous portions onto plates or into bowls and top with chopped green onions for a little pop of freshness and color. Serve warm and enjoy every creamy, cheesy, steak-filled bite.
Variations
What makes this dish extra fun is how easy it is to customize depending on your tastes, dietary needs, or what you have on hand. Here are a few ideas to make it your own:
- Swap the Protein: If steak isn’t your go-to, you can easily substitute thinly sliced chicken breast or even ground beef. For a leaner option, try ground turkey; it picks up the flavors beautifully.
- Make it Vegetarian: Want to go meat-free? Skip the steak and double up on the sautéed veggies. Mushrooms, zucchini, or spinach are fantastic in this recipe and hold up well to the creamy sauce.
- Go Gluten-Free: Use your favorite gluten-free tortellini and substitute the all-purpose flour in the sauce with a gluten-free alternative like cornstarch or a 1:1 gluten-free flour blend. Just whisk thoroughly to avoid lumps.
- Add Heat: If you love spice, add a pinch of crushed red pepper flakes or a few dashes of hot sauce to the provolone sauce. You can also increase the Cajun seasoning to dial up the flavor.
- Make it Extra Cheesy: Stir in a handful of shredded mozzarella or fontina cheese for a stretchier, gooier sauce that coats every bite.
No matter which variation you try, the creamy base of this recipe is super forgiving and flexible. Play around with flavors, make it your own, and don’t be afraid to experiment!
How to Serve
Start with something light and fresh, a crisp green salad with a lemon vinaigrette or creamy ranch works well to cut through the richness of the sauce. Garlic bread or warm dinner rolls are also a crowd favorite, perfect for soaking up every last bit of that creamy provolone sauce.
For added texture and balance, a side of roasted vegetables (like asparagus, broccoli, or carrots) works beautifully. The subtle sweetness and crunch contrast with the creaminess of the pasta in all the right ways.
And if you’re serving this to guests, don’t forget the finishing touches. Sprinkle a little extra Parmesan or crushed black pepper on top just before serving, and garnish with fresh parsley or green onions to add a bright, fresh look.
As for drinks, a simple sparkling water with lemon, a cold glass of iced tea, or a sparkling cider all pair nicely. This meal is rich and filling, so light and refreshing sips are the way to go.
Recipe Tips
Here are a few helpful tips to make this recipe seamless, flavorful, and stress-free:
- Use a Hot Skillet for the Steak: Make sure your skillet is properly preheated so the steak gets a good sear. It’ll lock in flavor and help build that tasty browned layer in the pan.
- Don’t Overcook the Tortellini: Fresh tortellini only takes a few minutes to cook. Boil just until tender so it doesn’t fall apart when tossed in the sauce later.
- Whisk the Roux Slowly: When adding milk to the butter-flour roux, go slow and whisk continuously. This helps avoid lumps and creates a silky smooth sauce.
- Grate Cheese Fresh: Pre-shredded cheese often contains anti-caking agents that don’t melt as smoothly. Freshly grated provolone and Parmesan make the sauce ultra creamy.
- Adjust Sauce Thickness: If the sauce thickens too much while sitting, add a splash of warm milk or reserved pasta water to bring it back to a pourable consistency.
- Make It Ahead: You can prep the sauce and steak in advance, then just cook the tortellini and warm everything together before serving.
These small tips can make a big difference in how the dish turns out, helping you get that perfect cheesy bite every time.
Cooking Note
Keep these key notes in mind as you cook:
- Thinly sliced steak cooks quickly; don’t overdo it, or it may turn chewy.
- Don’t skip sautéing the onions and peppers until soft and lightly caramelized; they add vital depth.
- Let the cheese sauce thicken on low heat, stirring often, to avoid scorching or separating.
- Always taste the sauce before serving adjust the salt, pepper, or spice level to suit your preference.
A little attention to detail here ensures a restaurant-worthy result!
Nutritional Information (per serving)
- Calories: Approximately 650
- Protein: 35g
- Sodium: 780mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
Frequently Asked Questions
1. Can I use a different type of pasta if I don’t have tortellini?
Yes! While cheese tortellini adds extra creaminess and flavor, this dish works just as well with other short pastas like penne, rigatoni, or even shells. Just be sure to cook them al dente so they don’t turn mushy once coated in the sauce.
2. Can I make this dish ahead of time?
You can prep most components ahead. Cook the steak and make the sauce, then refrigerate them separately. When you’re ready to eat, cook the tortellini fresh, reheat the sauce gently on the stovetop (adding a splash of milk if needed), and toss everything together before serving.
3. How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or broth to a skillet over low heat and stir until warmed through. Microwaving is fine too, but the sauce may thicken, just stir in a little liquid to loosen it back up.
Conclusion
There’s something incredibly satisfying about a dinner that brings together tender steak, cheesy pasta, and a rich homemade sauce, and this Cheesesteak Tortellini does all that and more. It’s not just a meal, it’s a little bit of comfort in a bowl.
Whether you’re making it for a weeknight treat or serving it up for family or friends, this recipe delivers big flavor with surprisingly little effort. From the creamy provolone sauce to the savory steak and the cozy tortellini, it’s one of those meals that will have people asking for seconds and the recipe.
I’ve made this dish so many times and it never fails to bring everyone around the table together, quietly enjoying each bite before someone inevitably says, “You HAVE to make this again.”
So give it a try, tweak it your way, and make it part of your go-to recipe list. Trust me, you’ll be coming back to this skillet again and again.
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Cheesesteak Tortellini in Creamy Provolone Pepper Sauce
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1 pound cheese tortellini (fresh or frozen)
- 1 pound thinly sliced steak (sirloin or ribeye recommended)
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt, to taste
For the sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 8 ounces provolone cheese, shredded
- 1/4 cup grated Parmesan cheese
Instructions
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions. Once tender, drain and set aside. If you’re not ready to use them immediately, drizzle them with a touch of olive oil to prevent sticking.
Step 2: Sear the Steak
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak in a single layer. Sprinkle with Cajun seasoning and black pepper. Sear for 3–5 minutes, flipping occasionally until the meat is browned and cooked through. Remove the steak from the skillet and set aside.
Step 3: Cook the Veggies
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the sliced onion and green bell pepper. Sauté over medium heat for about 5–7 minutes, or until the veggies are soft and slightly caramelized. Add the minced garlic, paprika, and any remaining Cajun seasoning. Cook for one more minute, just until everything smells amazing.
Step 4: Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and let it cook for 1–2 minutes, stirring constantly. Slowly pour in the milk, whisking until smooth. Let the mixture come to a gentle simmer and cook for 5–7 minutes, or until the sauce thickens. Remove from heat and stir in the shredded provolone and Parmesan cheese. Season with salt to taste and stir until everything melts into a silky sauce.
Step 5: Bring It All Together
Return the cooked steak and tortellini to the skillet with the peppers and onions. Pour the creamy provolone sauce over everything and toss to coat evenly. Let the skillet sit over low heat for 2–3 minutes so everything gets hot and the flavors combine beautifully.
Step 6: Serve and Garnish
Scoop generous portions onto plates or into bowls and top with chopped green onions for a little pop of freshness and color. Serve warm and enjoy every creamy, cheesy, steak-filled bite.
Nutrition
- Calories: 650
- Sodium: 780
- Protein: 35