There’s just something about creamy pasta that comforts me in a way no other food can.
This Creamy Cheesesteak Tortellini combines everything I love—tender steak, melty provolone, savory mushrooms, and pillowy cheese tortellini.
It’s like a Philly cheesesteak met a cozy pasta bake, and the result is magic.
Why I Love This Recipe
Combines my favorite comfort foods in one skillet
Creamy, cheesy, and incredibly satisfying
Quick enough for busy weeknights
Feels indulgent but is easy to make
A total crowd-pleaser!
What You’ll Need (Ingredient Highlights)
Cheese tortellini – Soft, stuffed pasta that adds a cheesy bite to every forkful.
Beef steak – Thinly sliced and seared for flavor-packed bites.
Onions, bell peppers, mushrooms – Classic cheesesteak veggies.
Provolone cheese – Melts beautifully into the sauce.
Heavy cream & beef broth – The creamy, savory base for the sauce.
Olive oil, salt, pepper, parsley – Pantry staples that round it all out.
Pro Tips Before You Start
Slice steak thinly across the grain for tenderness.
Don’t overcook tortellini—it should be al dente to avoid mushiness later.
Use freshly grated provolone if you can for the smoothest melt.
Cook the veggies until golden to bring out their sweetness.
Add a splash of broth if the sauce thickens too much before serving.
How to Make Creamy Cheesesteak Tortellini
Step 1. Cook the Tortellini
Boil a pot of salted water and cook tortellini until al dente.
Drain and set aside.
Step 2. Sear the Steak
In a large skillet over medium-high heat, heat olive oil.
Add sliced beef and cook for 3–4 minutes per side until browned.
Remove and keep warm.
Step 3. Sauté the Veggies
In the same skillet, add sliced onions, bell pepper, and mushrooms.
Sauté for 5–7 minutes until soft and lightly caramelized.
Step 4. Make the Sauce
Return the steak to the pan.
Pour in heavy cream and beef broth.
Stir in provolone cheese and mix until melted and sauce begins to thicken.
Step 5. Toss in the Tortellini
Add the cooked tortellini to the skillet.
Gently toss until every piece is coated in the creamy cheesesteak sauce.
Step 6. Season and Garnish
Taste and adjust with salt and pepper.
Sprinkle with chopped parsley and serve hot.
What to Serve It With
Garlic bread or toasted baguette
A crisp green salad with vinaigrette
Roasted broccoli or asparagus
A glass of dry red wine or sparkling water
Variations / Substitutions
Use chicken or mushrooms instead of beef for a lighter twist
Add red pepper flakes or hot sauce for a spicy version
Try mozzarella or white cheddar in place of provolone
Use frozen or fresh tortellini depending on what’s on hand
Add spinach for a burst of color and nutrition
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days
Reheat on the stovetop with a splash of cream or broth to loosen the sauce
Not recommended for freezing as the cream sauce may separate
FAQs
Can I use frozen tortellini?
Yes, just cook it according to the package instructions before combining.
What’s the best cut of beef for this?
Thinly sliced sirloin, flank steak, or ribeye work best for tenderness.
Can I make it ahead of time?
Yes, but for best texture, cook the pasta and sauce separately and combine before serving.
What can I substitute for provolone cheese?
Mozzarella, Monterey Jack, or white cheddar all melt nicely as alternatives.
Can I make it vegetarian?
Absolutely—skip the beef and double the mushrooms or use plant-based steak.
Is this kid-friendly?
Very! The creamy sauce and cheesy tortellini make it a hit with kids.
How can I lighten it up?
Use light cream or milk and reduce the cheese slightly for a lighter version.
Final Thoughts
This Creamy Cheesesteak Tortellini is the ultimate fusion of steakhouse flavor and pasta night comfort.
Whether you’re feeding a hungry family or just treating yourself after a long day, it’s the kind of dish that makes everyone at the table happy—and maybe even ask for seconds.
Creamy Cheesesteak Tortellini
Ingredients
- 1 lb cheese tortellini
- 1 lb thinly sliced beef steak
- 1 tablespoon olive oil
- 1 medium onion sliced
- 1 green bell pepper sliced
- 1 cup sliced mushrooms
- 2 cups grated provolone cheese
- 1 cup heavy cream
- 1/2 cup beef broth
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook tortellini according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add beef and sear until browned on both sides. Remove and keep warm.
- In the same skillet, sauté onion, bell pepper, and mushrooms for 5–7 minutes until softened and lightly browned.
- Return steak to the skillet. Stir in heavy cream, beef broth, and provolone cheese.
- Cook until cheese is melted and sauce thickens.
- See full steps with tips & photos → https://wimpysdiner.net/creamy-cheesesteak-tortellini/
Notes
- Use shaved ribeye or sirloin for the most authentic flavor.
- Don’t overcook the steak—it should stay tender.
- Swap provolone for mozzarella or white cheddar if preferred.
