Easy Homemade Delicious Creamy Philly Cheesesteak Tortellini Bake with Provolone Cheese — Traditional Comfort Food

Introduction
There’s a reason the Delicious Creamy Philly Cheesesteak Tortellini Bake with Provolone Cheese feels like a hug from the inside — it’s rich, cheesy, and wildly comforting. I first made this on a rainy Sunday when friends popped over last minute; the whole house smelled like caramelized onions and melted provolone, and everyone dug in before I could even get a photo. This is an easy, homemade twist on the classic Philly cheesesteak that’s perfect for weeknight dinners, cozy family Sundays, potlucks, or holiday sides when you want something a little indulgent but still familiar.

🧂 Ingredients:

• 1.5 pounds ribeye or sirloin steak, thinly sliced (see tips for substitutes)
• 2 tablespoons olive oil (or avocado oil)
• 1 large yellow onion, thinly sliced
• 1 large bell pepper (green or a mix), thinly sliced
• 3 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 24 oz (about 680 g) cheese tortellini (fresh or frozen)
• 1 cup beef broth (or vegetable broth for lighter option)
• 1 cup heavy cream (or half-and-half for lighter)
• 1/4 cup cream cheese, softened
• 1 1/2 cups shredded provolone cheese, plus extra for topping
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Optional add-ins:

• 1 cup mushrooms, sliced
• 1/2 cup diced tomatoes (drained)
• 1/2 cup frozen peas (stirred in at the end)

👩‍🍳 Directions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil; cook tortellini according to package instructions until al dente (usually 2–4 minutes for fresh/frozen). Drain and set aside.
3. While tortellini cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add thinly sliced steak in a single layer (work in batches if needed). Sear 2–3 minutes per side until browned but not overcooked. Remove steak to a plate and tent with foil.
4. In the same skillet, add the remaining tablespoon of oil. Add sliced onions and peppers (and mushrooms if using). Sauté 4–5 minutes until softened and edges start to caramelize. Add minced garlic and cook 30 seconds until fragrant.
5. Pour in beef broth and scrape up any browned bits from the pan. Reduce heat to medium and simmer 2–3 minutes.
6. Stir in heavy cream, cream cheese, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using). Simmer gently for 3–4 minutes until the sauce thickens slightly. Tip: simmer longer (5–7 minutes) for a thicker sauce.
7. Reduce heat to low; stir in shredded provolone and Parmesan until fully melted and sauce is smooth. Taste and adjust seasoning.
8. Add cooked tortellini and sliced steak back to the skillet; toss gently to coat evenly in sauce.
9. Transfer the mix to the prepared baking dish. Sprinkle extra shredded provolone over the top.
10. Bake for 15–20 minutes until bubbly and the top is golden. For a browned top, broil on high for 1–2 minutes—watch closely to avoid burning.
11. Remove from oven and let rest 5 minutes. Garnish with chopped parsley and serve hot.

Total active time: about 35–45 minutes. Oven time: 15–20 minutes.

💡 Tips & Variations:

• Leaner protein swaps: Use thinly sliced sirloin, flank steak, or even cooked shredded rotisserie chicken or turkey for a lighter version.
• Low-carb option: Replace tortellini with cauliflower gnocchi or a mix of roasted cauliflower and zucchini ribbons. Use a lower-fat cream or coconut cream for different macros.
• Gluten-free: Use gluten-free cheese tortellini or a gluten-free pasta of similar size. Confirm all labels (especially broths and spices).
• Vegan option: Swap steak for marinated tempeh or chickpea-based “steak” strips, use plant-based cream (oat or cashew cream), vegan cream cheese, and dairy-free provolone-style shreds. Nutritional yeast adds savory depth.
• Make-ahead: Assemble the skillet mix and tortellini, then refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to baking time if chilled.
• Freezer-friendly: Cool completely, cover tightly, and freeze for up to 2 months. Thaw in the fridge overnight, then bake 25–35 minutes until heated through.
• Serving ideas: Pair with a crisp green salad, roasted Brussels sprouts, or garlic bread. A light red wine (Pinot Noir) or a crisp Chardonnay complements the richness.
• Leftover hack: Turn leftovers into an indulgent skillet breakfast—top with a fried egg and broil briefly for a bubbly finish.

🩺 Health & Lifestyle Tie-in:
This dish packs good protein from the steak and tortellini, and calcium from the cheeses — helpful for muscle repair and bone health. If you’re aiming for heart-healthier choices, pick lean cuts and swap heavy cream for half-and-half or a lighter plant-based cream to reduce saturated fat. Small shifts in everyday meals can support long-term health and potentially save on medical costs down the road — eating smarter now is an investment in your future wellbeing.

SEO & Money Tip (quick): Making hearty, satisfying homemade meals like this typically costs less than takeout and helps you control ingredients — a simple way to eat well while watching your budget.

Conclusion:
If you make this Delicious Creamy Philly Cheesesteak Tortellini Bake with Provolone Cheese, I’d love to hear how it turns out — leave a comment or tag me with your photos. Cozy up, dig in, and enjoy every cheesy bite.

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Philly Cheesesteak Tortellini Bake

A rich and cheesy twist on the classic Philly cheesesteak, this tortellini bake is perfect for cozy dinners and potlucks.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 550

Ingredients Method Notes

Ingredients

  

For the Filling

• 1.5 pounds ribeye or sirloin steak, thinly sliced See tips for substitutes.
• 2 tablespoons olive oil (or avocado oil)
• 1 large yellow onion, thinly sliced
• 1 large bell pepper, thinly sliced (green or a mix)
• 3 cloves garlic, minced
• to taste Salt and freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 24 oz cheese tortellini (fresh or frozen)
• 1 cup beef broth (or vegetable broth for lighter option)
• 1 cup heavy cream (or half-and-half for lighter)
• 1/4 cup cream cheese, softened
• 1.5 cups shredded provolone cheese, plus extra for topping
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Optional Add-ins

• 1 cup mushrooms, sliced
• 1/2 cup diced tomatoes (drained)
• 1/2 cup frozen peas (stirred in at the end)

Method

 

Preparation

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil; cook tortellini according to package instructions until al dente (usually 2–4 minutes for fresh/frozen). Drain and set aside.

Cooking

1. While tortellini cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add thinly sliced steak in a single layer (work in batches if needed). Sear 2–3 minutes per side until browned but not overcooked. Remove steak to a plate and tent with foil.
2. In the same skillet, add the remaining tablespoon of oil. Add sliced onions and peppers (and mushrooms if using). Sauté 4–5 minutes until softened and edges start to caramelize. Add minced garlic and cook 30 seconds until fragrant.
3. Pour in beef broth and scrape up any browned bits from the pan. Reduce heat to medium and simmer 2–3 minutes.
4. Stir in heavy cream, cream cheese, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using). Simmer gently for 3–4 minutes until the sauce thickens slightly. Tip: simmer longer (5–7 minutes) for a thicker sauce.
5. Reduce heat to low; stir in shredded provolone and Parmesan until fully melted and sauce is smooth. Taste and adjust seasoning.
6. Add cooked tortellini and sliced steak back to the skillet; toss gently to coat evenly in sauce.
7. Transfer the mix to the prepared baking dish. Sprinkle extra shredded provolone over the top.
8. Bake for 15–20 minutes until bubbly and the top is golden. For a browned top, broil on high for 1–2 minutes—watch closely to avoid burning.
9. Remove from oven and let rest 5 minutes. Garnish with chopped parsley and serve hot.

Notes

Leaner protein swaps: Use thinly sliced sirloin, flank steak, or even cooked shredded rotisserie chicken or turkey for a lighter version. Make-ahead: Assemble the skillet mix and tortellini, then refrigerate for up to 24 hours before baking. Freezer-friendly: Cool completely, cover tightly, and freeze for up to 2 months. Thaw in the fridge overnight, then bake 25–35 minutes until heated through. Serving ideas: Pair with a crisp green salad, roasted Brussels sprouts, or garlic bread.