Philly Cheesesteak Tortellini Pasta: A Comforting Twist on a Classic

Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Reserve 1 cup of pasta water before draining the tortellini.
Sauté Onion and Garlic:

In a large skillet, heat olive oil over medium-high heat. Add the sliced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Cook the Steak:

Add the sliced steak to the skillet and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
Make the Cheese Sauce:

In the same skillet, sprinkle flour over the onion and garlic mixture. Cook for 1 minute, stirring constantly. Gradually add beef broth, whisking continuously. Bring the mixture to a simmer and cook until thickened, about 2-3 minutes. Remove from heat and stir in cheddar cheese and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Combine Tortellini, Steak, and Cheese Sauce:

Add the cooked tortellini to the cheese sauce skillet, tossing to coat. Add the cooked steak and toss to combine. If the sauce seems too thick, add some reserved pasta water to adjust the consistency.
Serve:

Serve hot, garnished with chopped parsley if desired.
Serving and Storage Tips: