Creamy Cheesesteak Tortellini with Provolone Sauce

Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Drain and set aside.
Step 2: Sauté the Vegetables
In a large skillet, heat olive oil over medium heat.
Add the onion and bell pepper to the skillet, and sauté for about 5-7 minutes until they are softened and slightly caramelized.
Add the garlic and sauté for another 1 minute until fragrant. Remove the veggies from the skillet and set aside.
Step 3: Cook the Steak
In the same skillet, add a little more olive oil if needed, and add the thinly sliced ribeye steak.
Season with salt and pepper, and cook for about 3-5 minutes until the steak is browned and cooked to your liking. Remove from the skillet and set aside.
Step 4: Make the Creamy Provolone Sauce
In the same skillet, reduce the heat to medium-low and add heavy cream.
Stir in the shredded provolone cheese and Parmesan cheese. Cook, stirring constantly, until the cheese is melted and the sauce becomes creamy. If the sauce is too thick, add a splash of milk to reach the desired consistency.
Season with salt and pepper to taste.
Step 5: Combine and Serve
Add the cooked tortellini, sautéed onions and bell peppers, and steak back into the skillet with the creamy sauce. Stir gently to combine everything until well coated in the sauce.
Allow everything to heat through for a couple of minutes, then garnish with fresh parsley.
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