Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside.
Sauté the Veggies and Steak:
Heat olive oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper, cooking until softened and lightly caramelized, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant. Remove the veggies from the skillet and set them aside.
Cook the Ribeye Steak:
In the same skillet, add a bit more olive oil if needed. Season the thinly sliced ribeye steak with salt and pepper. Sear the steak in the skillet for 3-4 minutes, until cooked through and browned. Be careful not to overcook the steak to keep it tender. Remove from the skillet and set aside with the vegetables.
Make the Provolone Sauce:
In the same skillet, pour in the heavy cream and bring it to a simmer over medium heat. Once the cream is heated, gradually add the shredded provolone cheese and grated Parmesan cheese. Stir constantly until the cheese melts into a smooth, creamy sauce. Season with salt and pepper to taste.
Combine:
Add the cooked tortellini, sautéed veggies, and steak back into the skillet with the creamy provolone sauce. Gently toss everything together until well-coated and heated through.
Serve:
Divide the creamy cheesesteak tortellini among serving plates. Garnish with fresh parsley for a pop of color and extra flavor. Serve immediately.
Serving and Storage Tips:
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