1. Prepare the Beef

If using steak, slice it into thin strips. If using ground beef, break it apart into smaller pieces. Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add the beef and cook for 3-5 minutes, until browned. Remove the beef from the skillet and set it aside, leaving behind any rendered fat for added flavor.

2. Sauté the Vegetables

In the same skillet, add the sliced onions and bell peppers. Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized. Add the minced garlic and cook for another 30 seconds, until fragrant.

3. Season and Combine

Return the cooked beef to the skillet with the vegetables. Stir in Worcestershire sauce, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Cook for 2 minutes to allow the flavors to meld together.

4. Add the Liquid Base

Pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer over medium heat. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.

5. Cook the Tortellini

Add the cheese tortellini directly to the skillet. Stir to coat the pasta in the sauce, and cover the skillet with a lid. Reduce the heat to medium-low and let the tortellini cook for 5-7 minutes, stirring occasionally, until tender and heated through.

6. Melt the Cheese

Once the tortellini is cooked, sprinkle the shredded provolone (or mozzarella) and cheddar cheese over the top. Stir until the cheese is fully melted and incorporated into the sauce, creating a rich, creamy base. If the sauce is too thick, add a splash of beef broth or water to loosen it.

7. Serve and Garnish

Spoon the Cheesesteak Tortellini into bowls or onto plates. Garnish with fresh parsley, crushed red pepper flakes, or grated Parmesan cheese, if desired. Serve immediately and enjoy the cheesesteak-inspired bliss!