Creamy Philly Cheesesteak Tortellini Bake with Provolone Cheese

If you love comfort food that combines hearty flavors with creamy indulgence, this Philly Cheesesteak Tortellini Bake is going to be your new favorite. Imagine tender slices of ribeye steak, sautéed onions and peppers, and garlicky cream sauce, all tossed with cheesy tortellini and baked under a golden blanket of provolone and Parmesan cheese. It’s rich, cozy, and absolutely irresistible.

Ingredients

For the Steak & Veggies:

1.5 pounds ribeye steak, thinly sliced
2 tablespoons olive oil
1 large onion, thinly sliced
1 bell pepper (any color), thinly sliced
3 cloves garlic, minced

Seasonings:

1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste

For the Pasta & Sauce:

24 oz cheese tortellini (fresh or frozen)
1 cup heavy cream
1 cup beef broth
1/4 cup cream cheese, softened
1 1/2 cups shredded provolone cheese
1/2 cup grated Parmesan cheese

Garnish:

Fresh parsley, chopped

Step-by-Step Instructions

1. Cook the Steak

Heat olive oil in a large skillet over medium-high heat.
Add sliced ribeye steak, season with salt and pepper, and cook for 4–5 minutes until browned.
Remove the steak from the skillet and set aside.

2. Sauté the Vegetables

In the same skillet, add onions, bell peppers, and garlic.
Cook for 3–4 minutes until softened and lightly caramelized.
This step gives the dish that classic Philly cheesesteak flavor.

3. Make the Cream Sauce

Pour in beef broth and bring to a light simmer.
Stir in heavy cream, cream cheese, garlic powder, and onion powder.
Mix until smooth and creamy, letting the sauce thicken slightly.

4. Cook the Tortellini

In a large pot of salted boiling water, cook tortellini according to package directions (3–5 minutes if fresh, 7–8 if frozen).
Drain and set aside.

5. Combine Everything

Add steak back into the skillet with the creamy sauce.
Stir in the cooked tortellini until fully coated in sauce.

6. Assemble the Bake

Transfer everything into a greased baking dish.
Top with shredded provolone and Parmesan cheese.

7. Bake

Preheat oven to 375°F (190°C).
Bake uncovered for 15–20 minutes, until the cheese is melted, bubbly, and golden brown.

8. Serve

Garnish with fresh parsley and serve hot.
Pairs beautifully with garlic bread or a crisp green salad.

Helpful Tips & Variations

Best Steak Choice: Ribeye has the perfect marbling for juicy, tender bites. You can also use sirloin or flank steak for a leaner option.
Extra Flavor: Add sliced mushrooms with the peppers and onions for an earthy depth.
Cheese Swap: Try adding mozzarella or provolone-mozzarella mix for extra stretchiness.
Thicker Sauce: For a thicker sauce, whisk in 1 teaspoon cornstarch dissolved in 2 tablespoons beef broth.
Make Ahead: Assemble the dish, cover with foil, and refrigerate for up to 24 hours. Bake when ready to serve.

Serving Suggestions

Serve with garlic bread or a warm baguette to soak up the creamy sauce.
Add a light side salad with balsamic vinaigrette to balance the richness.
This dish is hearty enough to stand alone as a main course for family dinners, potlucks, or holidays.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze baked tortellini (before adding garnish) for up to 2 months. Reheat covered in the oven until hot.
Reheat: Warm individual portions in the microwave, adding a splash of cream or broth to keep it saucy.

Final Thoughts

This Creamy Philly Cheesesteak Tortellini Bake is a mashup of two comfort food classics — the bold, savory taste of a Philly cheesesteak and the creamy indulgence of a cheesy pasta bake. It’s family-friendly, filling, and absolutely loaded with flavor. Perfect for busy weeknights, Sunday dinners, or any time you want a cozy, crowd-pleasing meal.