1. Cook the Tortellini: Cook the tortellini according to package directions. Drain and set aside. To prevent sticking, toss with a little olive oil.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add sliced onions and bell peppers and cook until softened and slightly caramelized, about 8-10 minutes. Season with salt and pepper. Remove from skillet and set aside.
3. Cook the Steak: Add more olive oil to the skillet, if needed. Add the thinly sliced steak and cook until browned and cooked through, about 3-5 minutes. Season with salt, pepper, and garlic powder. Be careful not to overcrowd the pan, or the steak will steam instead of brown. Cook in batches if necessary.
4. Make the Cheese Sauce: Reduce heat to low. Add beef broth and Worcestershire sauce to the skillet, scraping up any browned bits from the bottom. Bring to a simmer. Stir in heavy cream and provolone cheese. Cook, stirring constantly, until the cheese is melted and the sauce is smooth and creamy.
5. Combine and Serve: Add the cooked tortellini, sautéed vegetables, and cooked steak to the cheese sauce. Toss gently to coat everything evenly. Serve immediately, garnished with extra provolone cheese, if desired.

Use Quality Ingredients: Invest in good quality steak, cheese, and tortellini for the best results.

Don’t Overcook the Steak: Cook it just until browned and cooked through for the most tender and flavorful result.

Adjust the Sauce Consistency: Add a little more beef broth or heavy cream to thin it out or simmer it for a few more minutes to reduce it.

Add a Kick: Add a pinch of red pepper flakes to the cheese sauce or use pepper jack cheese instead of provolone.

Get Creative with Toppings: Top with your favorite cheesesteak toppings, such as sautéed mushrooms, banana peppers, or a drizzle of hot sauce.