Creamy Cheesesteak Tortellini Recipe in 30 Minutes

Name: Creamy Cheesesteak Tortellini Recipe in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb cheese tortellini (fresh or frozen); 1 lb thinly sliced steak or shaved beef (ribeye or flank steak); 1 medium onion, thinly sliced; 1 cup green bell pepper, thinly sliced; 1 cup red bell pepper, thinly sliced; 3 garlic cloves, minced; 1 cup shredded or sliced provolone cheese; 1 cup heavy cream; 1 cup beef broth (low-sodium); 2 tbsp olive oil; Salt and pepper to taste

Posted on November 5, 2025

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The creamy, cheesy aroma of this Cheesesteak Tortellini recipe always takes me back to cozy weeknight dinners with my family. It’s indulgent, comforting, and comes together in just 30 minutes—perfect for when you want something delicious without spending hours in the kitchen. Imagine tender chunks of beef, soft pillows of tortellini, and a luscious, melty provolone sauce that feels like a warm hug. This dish is a flavor-packed twist on the classic Philly cheesesteak, and I’m so excited to share it with you!

If you love the classic cheesesteak sandwich but want to skip the bread and do something a little different, this recipe is for you. It’s a one-pan wonder that’s hearty enough for a family dinner but fancy enough to impress dinner guests. Trust me—a bowl of this Creamy Cheesesteak Tortellini is the kind of meal that makes everyone ask for seconds!

Why You’ll Love This Recipe

Quick & Easy: This recipe takes just 30 minutes, making it great for busy weeknights or when you’re short on time.
One-Pan Wonder: Everything cooks in one skillet, which means minimal cleanup (no extra dishes to wash!).
Comfort Food at Its Best: The creamy provolone sauce paired with tender tortellini and savory beef is total comfort in every bite.
Kid-Friendly: Even picky eaters love the cheesy goodness of this dish.
Customizable: You can tweak the flavors or ingredients to suit your family’s preferences.
Perfect for Gatherings: This dish is a crowd-pleaser and works beautifully for casual dinners or potlucks.

What sets this recipe apart is the rich, creamy provolone sauce—it’s not just cheese melted over pasta. The sauce is silky and flavorful, coating every bite of tortellini and beef with that perfect cheesesteak taste. Plus, it’s an easy way to turn humble ingredients into something extraordinary. This isn’t just dinner—it’s an experience!

What Ingredients You Will Need

This Creamy Cheesesteak Tortellini recipe uses simple, everyday ingredients to create a dish that feels gourmet. Here’s what you’ll need:

Cheese tortellini: Fresh or frozen works equally well. If frozen, cook them according to package instructions before adding them to the dish.
Beef: Thinly sliced steak or shaved beef. You can use ribeye for a traditional cheesesteak flavor or opt for flank steak as a budget-friendly alternative.
Onion: Thinly sliced for that classic cheesesteak flavor.
Bell peppers: Green and red bell peppers bring color and a subtle sweetness to balance the dish.
Garlic: Fresh garlic cloves, minced, for added depth of flavor.
Provolone cheese: Shredded or sliced. This is the key to the creamy, gooey sauce!
Heavy cream: Creates the base of the sauce. You can substitute with half-and-half for a lighter option.
Beef broth: Adds a savory touch to the sauce. Opt for low-sodium broth to control salt levels.
Olive oil: For sautéing the beef and vegetables.
Salt and pepper: To season the beef and bring out the flavors.

Feel free to add your favorite spices or herbs—paprika or crushed red pepper flakes would be great for a little heat!

Equipment Needed

Large skillet: A deep, nonstick skillet is perfect for cooking everything in one pan.
Wooden spoon or spatula: For stirring and scraping the pan without scratching it.
Knife: A sharp knife for slicing the beef, onion, and bell peppers.
Cutting board: Use a sturdy cutting board to prep your ingredients.
Tongs: Helpful for turning and handling the beef while it cooks.

Don’t worry if you don’t have a large skillet—you can use a regular frying pan and cook the ingredients in batches. For the cheese, a good box grater will do the trick if you’re shredding it yourself.

Preparation Method

Get ready for a delicious meal in just 30 minutes! Follow these easy steps:

Prep your ingredients: Slice the beef, onions, and bell peppers thinly. Mince the garlic cloves. If using frozen tortellini, cook them according to the package directions and set aside.
Cook the beef: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced beef and season with salt and pepper. Cook for 3-4 minutes until browned. Remove the beef from the skillet and set aside.
Sauté the veggies: Add another tablespoon of olive oil to the skillet. Toss in the onions, bell peppers, and garlic. Sauté for 5-7 minutes until they’re softened and slightly caramelized.
Create the sauce: Lower the heat to medium and pour in the beef broth and heavy cream. Add the shredded provolone cheese a handful at a time, stirring constantly to melt the cheese and create a smooth, creamy sauce. This should take about 5 minutes.
Add the tortellini and beef: Stir the cooked tortellini and browned beef into the skillet, ensuring everything is coated in the provolone sauce. Let it simmer for 2-3 minutes to blend the flavors.
Serve: Transfer the Cheesesteak Tortellini to serving bowls and garnish with fresh parsley or a sprinkle of grated provolone, if desired.

If your sauce seems too thick, add a splash of beef broth to thin it out. On the flip side, if it’s too thin, stir in a bit more cheese or let it simmer an extra minute.

Cooking Tips & Techniques

Use high-quality cheese: Provolone melts beautifully, giving the sauce its creamy texture. Avoid pre-shredded cheese as it doesn’t melt as smoothly.
Slice beef thinly: Cutting your steak into very thin strips ensures it cooks quickly and stays tender.
Don’t overcook the tortellini: If using fresh tortellini, it only needs a few minutes to cook. Overcooking can make it mushy.
Season as you go: Taste the sauce as it comes together and adjust the salt and pepper to suit your preferences.
Multitask smartly: While the beef is cooking, you can slice the vegetables or boil the tortellini to save time.
Keep an eye on the sauce: Stir constantly while adding the cheese to prevent clumps or sticking.

Variations & Adaptations

Make it vegetarian: Skip the beef and add mushrooms or plant-based protein like tofu or seitan.
Add spice: Sprinkle in crushed red pepper flakes or drizzle with hot sauce for a spicy kick.
Go gluten-free: Use gluten-free tortellini and ensure your beef broth is gluten-free.
Cheese swap: While provolone is classic, mozzarella or white cheddar can work if that’s what you have on hand.
Seasonal veggies: Swap bell peppers for zucchini or cherry tomatoes in the summer, or add spinach for a hearty winter variation.

One of my favorite twists on this recipe is using smoked provolone for a deeper, smoky flavor—it’s absolutely irresistible!

Serving & Storage Suggestions

This Creamy Cheesesteak Tortellini is best served hot and fresh, straight out of the skillet. The cheese sauce stays creamy, making every bite pure comfort food.

Serving: Serve with a side of garlic bread or a simple green salad for a complete meal. A glass of red wine or iced tea pairs wonderfully.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm leftovers in a skillet over low heat, adding a splash of beef broth or cream to revive the sauce.

The flavors deepen overnight, making it even more delicious the next day!

Nutritional Information & Benefits

While this dish is indulgent, it’s also packed with protein from the beef and tortellini. Here’s a rough estimate per serving:

Calories: Approximately 520
Protein: 26g
Carbohydrates: 40g
Fat: 28g

The provolone cheese provides calcium, and the bell peppers offer a dose of vitamin C. To make it a bit lighter, you can use half-and-half instead of heavy cream or opt for low-fat cheese.

Conclusion

If you’re looking for a recipe that’s quick, comforting, and packed with flavor, this Creamy Cheesesteak Tortellini in Provolone Sauce is one to try. It’s a dish that satisfies everyone at the table and is easy to customize to your family’s preferences. Personally, I love how simple it is to make yet how luxurious it feels to eat.

So, grab your skillet and give this recipe a go! I’d love to hear how you make it your own—leave a comment below to share your favorite twists or tag me on social media with your creations. Happy cooking!

FAQs

Can I use frozen tortellini?

Absolutely! Just cook the frozen tortellini according to the package instructions before adding them to the dish.

What can I substitute for provolone cheese?

You can use mozzarella or white cheddar if you don’t have provolone on hand. Both will create a creamy, melty sauce.

Can I make this recipe ahead of time?

While this dish is best served fresh, you can prepare it ahead and store it in the refrigerator. Reheat it gently and add a splash of cream or broth to loosen the sauce.

What’s the best cut of beef to use?

Ribeye is a traditional option for cheesesteak recipes, but flank steak or sirloin also works well and is more budget-friendly.

Can I make this recipe lighter?

Yes! Swap heavy cream for half-and-half, and use low-fat cheese to reduce the calorie content without sacrificing flavor.

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