Dinner

Cheesesteak Tortellini in a Rich Provolone Sauce Recipe

ByElla Hart October 29, 2025October 29, 2025

Introduction

Cheesesteak Tortellini in a Rich Provolone Sauce is a clever fusion of two beloved dishes. This recipe combines tender beef, sautéed vegetables, and cheese-filled tortellini all coated in a creamy provolone sauce. It’s comfort food elevated with a smooth, cheesy finish that’s perfect for a satisfying meal.

The image shows a close-up of cheesy pasta shells mixed with ground beef. The dish has a rich, golden-yellow melted cheese layer coating the pasta shells, which are slightly open to reveal the filling. The ground beef is brown and crumbly, spread evenly among the pasta, with some visible small green herb pieces scattered throughout. A spoon lifts a portion, stretching melted white and golden cheese strings dramatically. The pasta and meat sit in a shallow white bowl on a white marbled surface with a blurred dark background, emphasizing the warm, gooey texture of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
½ cup shredded provolone cheese
½ cup grated Parmesan cheese
Salt and pepper, to taste

Instructions

Step 1: Prepare the tortellini according to package instructions. Drain and set aside once cooked.
Step 2: In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced beef sirloin and cook until browned, about 5 minutes. Remove beef from the skillet and set aside.
Step 3: In the same skillet, add sliced green bell pepper, onion, and minced garlic. Cook until softened, about 5 to 7 minutes. Remove from heat and set aside with the beef.
Step 4: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.
Step 5: Gradually whisk in the whole milk, stirring constantly to prevent lumps. Continue stirring until the sauce thickens and bubbles, about 3 to 4 minutes.
Step 6: Stir in shredded provolone and grated Parmesan until melted and smooth. Season with salt and pepper to taste.
Step 7: Add the cooked tortellini, beef, and sautéed vegetables to the sauce. Stir gently to combine and coat everything evenly.
Step 8: Transfer to a serving dish and enjoy hot. Garnish with fresh parsley or additional Parmesan cheese if desired.

Tips & Variations

Use tortellini filled with sausage or chicken for extra flavor variety.
For a richer sauce, substitute half of the milk with heavy cream.
Try adding sautéed mushrooms or hot peppers for added texture and a spicy kick.
Thinly slice ribeye instead of sirloin for a more tender, flavorful beef.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce smooth and creamy.