Cook the tortellini according to the package instructions. Once cooked, drain and set aside. Reserve a little pasta water for the sauce if needed.
2. Prepare the Cheesesteak Filling:
In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef steak and cook for 3-4 minutes until browned, stirring occasionally. Remove the beef from the skillet and set it aside.
In the same skillet, add the onion, green bell pepper, and red bell pepper. Cook for about 5-6 minutes, until the vegetables are soft and slightly caramelized.
Add the cooked beef back into the skillet with the vegetables. Sprinkle with garlic powder, and season with salt and pepper. Stir to combine. Set the cheesesteak mixture aside.
3. Make the Provolone Sauce:
In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Slowly pour in the heavy cream and milk, stirring to combine. Let the mixture simmer gently for 2-3 minutes.
Reduce the heat to low and gradually stir in the shredded provolone cheese and Parmesan cheese, continuing to stir until the cheese melts and the sauce becomes smooth and creamy.
Season the sauce with salt and pepper to taste. If the sauce is too thick, add a small amount of reserved pasta water to thin it out to your desired consistency.
4. Combine the Cheesesteak and Tortellini:
In the same skillet as the cheesesteak filling, add the cooked tortellini and pour the provolone sauce over it. Gently toss everything together until the tortellini is coated with the sauce and the beef and vegetables are evenly distributed.
5. Serve:
Garnish with chopped fresh parsley (optional) and serve immediately. This dish is great on its own or served with a side of garlic bread or a light salad.
