Instructions:
1. Sauté the Steak and Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak, green bell pepper, yellow onion, and minced garlic. Season with Italian seasoning, salt, and freshly ground black pepper. Cook, stirring occasionally, until the steak is browned and the vegetables are tender, about 5-7 minutes.
2. Cook the Tortellini: While the steak and vegetables are cooking, prepare the cheese tortellini according to the package instructions. Drain and set aside.
3. Make the Sauce: Add the beef broth and heavy cream to the skillet with the steak and vegetables. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally.
4. Combine and Melt: Stir in the shredded provolone cheese until it melts into the sauce. Add the cooked tortellini and stir until everything is well combined and heated through, about 2-3 minutes.
5. Serve: Serve the cheesesteak tortellini in rich provolone sauce immediately. Garnish with chopped fresh parsley if desired.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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