Let Me Tell You How This All Started...

You know those recipes you stumble into by accident—like, you open the fridge, see some steak, leftover tortellini (from last night’s failed attempt at pretending I’m Italian), and a chunk of provolone you bought because it was on sale? That’s how this Creamy Cheesesteak Tortellini in Provolone Sauce was born in my kitchen. I was actually trying to make a Philly cheesesteak, but, well, by the time I realized we had no proper rolls (again), I just went rogue. Honestly, I’ve made it three times since and my kids now call it “cheesy steak pasta thing.” Works for me. One night I even dropped a piece of steak on the dog’s head—he didn’t complain. Anyway, let’s get into it!

Why I Keep Making This (And Maybe You Should, Too)

I make this when the week’s been a bit much and I’ve got zero energy for elaborate dinners, but I still want something that feels like a treat. My family goes crazy for this because it’s rich, cheesy, carb-loaded (in a good way), and it uses up whatever veggies are knocking about. If you’re the sort who’s always finding half a bell pepper or some rogue mushrooms in the crisper, this is your moment. I used to be intimidated by making a creamy sauce (they always turned out lumpy for me), but this one is honestly pretty forgiving. Oh, and if you’re worried about the steak getting tough? Don’t—the sauce covers a multitude of sins.

What You'll Need (With My Usual Swaps)

1 lb (450g) sirloin steak, thinly sliced (I’ve used skirt steak or even thinly sliced roast beef when I’m in a rush. My grandmother always swore by sirloin, but honestly…just use what’s cheap and available.)
2 cups fresh or refrigerated cheese tortellini (the dry stuff works, just takes longer; sometimes I use spinach tortellini if that’s what’s on sale)
1 large onion, thinly sliced (or a couple of shallots if you’re feeling fancy)
1 bell pepper, sliced (green or red or whatever you’ve got; I once used half a poblano—spicy but in a good way)
1 cup mushrooms, sliced (optional, but I probably add them more often than not)
2 cloves garlic, minced (or a lazy squeeze of garlic paste)
2 tablespoon butter (I sometimes go up to 3, especially if things are sticking)
1 tablespoon olive oil (or any cooking oil, really; I’ve even used a knob of bacon fat, don’t judge)
1 cup heavy cream (half-and-half works if you’re out; I tried whole milk once, but it was a little sad—wouldn’t recommend)
½ cup beef broth (or, let’s be honest, water with a splash of soy sauce if you’re in a pinch)
1 cup shredded provolone cheese (or sliced, torn up; mozzarella works in a pinch, but the flavor’s milder)
⅓ cup grated Parmesan (always optional, but I like the extra sharpness)
Salt and pepper to taste (I’m pretty generous; you do you)
Fresh parsley for garnish (if you remember)

How I Actually Make It (And Where I Usually Sneak a Taste)

First, cook the tortellini according to package instructions (or wing it if you’re like me and always forget to set a timer). Drain and set aside. Sometimes I toss a little olive oil so they don't stick, but sometimes I forget and it's fine.
Heat a big skillet over medium-high. Add a splash of olive oil and a tablespoon (or two) of butter. Once it’s sizzling, add your steak slices in a single layer. Give them a good sear—just a couple minutes per side. Don’t crowd the pan or they’ll steam (I learned this the hard way). Remove steak to a plate.
In the same pan, add your onions, peppers, and mushrooms. Cook till soft and caramelized around the edges, about 6-8 minutes. Add another dab of butter if things look dry (I always do, for flavor’s sake). Stir in the garlic and cook till fragrant—about a minute.
Pour in the cream and beef broth. Bring to a mild simmer, scraping up all those brown bits (that’s where the magic happens). Don’t worry if it looks a bit weird at this stage—it always does, but it comes together.
Now lower the heat and add your provolone and Parmesan. Stir until everything’s a smooth, cheesy mess. This is where I usually sneak a taste, for “seasoning purposes.” Salt and pepper, to your liking.
Add back the steak and toss in the cooked tortellini. Mix gently so you don’t break the pasta (or don’t worry about it if you’re in a hurry—it’ll still taste great).
Garnish with parsley if you remembered to buy some. Or just eat straight from the pan. No judgment.

Stuff I’ve Learned (Usually the Hard Way)

Don’t cook the steak to death—it gets tough. Actually, I find it works better if you go just barely past rare, since it warms up again later in the sauce.
If you try to use pre-shredded cheese, the sauce can end up grainy. But on second thought, sometimes it’s all I have, and nobody ever complained much.
If you forget to drain the tortellini well, the sauce gets watery. Learned that one last week.

What Else I’ve Tried (And One I Don’t Recommend)

Adding spinach at the end—it wilts nicely and makes you feel a little healthier.
Trying Swiss cheese instead of provolone. Not bad, but a bit too funky for my taste.
Once tried with chicken instead of steak...it was okay but, eh, there’s something about the beef that just works better here.
Tried making it all in one pot. The tortellini got super mushy. Wouldn’t do that again.

What You’ll Need (And What To Do If You Don’t Have It)

Large skillet or frying pan (or honestly, a pot if that’s all you’ve got—just takes a bit longer for things to brown)
Colander for draining pasta (I’ve used a slotted spoon in a pinch; not ideal, but hey, it works)
Sharp knife for slicing steak (or your neighbor’s, if you’re still on good terms)

Creamy Cheesesteak Tortellini in Provolone Sauce

Storing The Leftovers (If You Have Any)

Store in an airtight container in the fridge for up to 3 days, but honestly, in my house it never lasts more than a day! The sauce might thicken up, so just add a splash of cream or milk when reheating. I actually think this tastes better the next day, so sometimes I hide a portion for myself. (Don’t tell my kids.)

How I Like To Serve It (But You Do You)

I’m a garlic bread with everything kind of person, so that’s my go-to. Sometimes I toss a quick salad together so I can at least pretend I’m balancing things out. If we’re feeling fancy, I’ll open a bottle of cheap red wine. This is the dish I bring to potlucks when I want to impress but don’t want to spend my whole afternoon chopping veggies. Oh, sometimes I serve it straight from the pan at the table—makes for less washing up.

Pro Tips (Learned The Hard Way...)

I once tried rushing the sauce and dumping all the cheese in at once—it turned into one big blob. So go slow, let it melt in stages, and give it a good stir.
Don’t skip caramelizing the onions. The first time I did, the dish was just kind of flat—trust me, that sweetness makes all the difference.
If you’re using leftover steak, just warm it through in the sauce, don’t cook it more, or it dries out and gets all sad.

Some Questions I Get (And What I Honestly Think)

Can I use frozen tortellini? Yep, works fine, just cook it longer. I do it all the time (usually because I forgot to plan ahead).
What if I can’t find provolone? Mozzarella’s fine, or even Monterey Jack in a pinch. But provolone gives it that tangy, meltiness—so if you see it, grab it!
Can this be made vegetarian? Sure, just skip the steak and maybe add extra mushrooms. I like portobellos for this, actually.
Will the sauce split if I reheat? Might get a little grainy, but a splash of milk and a gentle heat usually brings it back together. Sometimes I just give it a good stir and call it a day.
What if I don’t have beef broth? Water and bouillon cube, or even veggie broth. Or cheat with a bit of soy sauce and water, like I sometimes do!

And oh, before I forget—I found this super handy guide on cooking steak just right if you want to beef up your steak skills (pun intended). Also, if you’re a cheese nerd like me, check out this cheese guide from The Kitchn—it’s a fun rabbit hole to fall into.

So, that’s my not-so-perfect, definitely comforting Creamy Cheesesteak Tortellini in Provolone Sauce. Hope you give it a spin, and if you find a new twist that works, let me know—unless it involves pineapple. I’m still not over the last time I tried that…

Creamy Cheesesteak Tortellini in Provolone Sauce