A hearty, comforting dish combining tender cheese tortellini with savory cheesesteak ingredients in a rich, creamy provolone sauce.

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Cook the cheese tortellini according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and cook until browned, about 3-4 minutes. Remove the steak and set it aside.
In the same skillet, add butter and sauté the onions and bell peppers until softened, about 5 minutes. Add the garlic and cook for an additional 1 minute.
Pour in the heavy cream and bring it to a simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
Stir in the provolone cheese and Parmesan cheese, allowing them to melt and create a smooth, creamy sauce. Season with salt, pepper, and crushed red pepper flakes (if using).
Add the cooked steak back into the skillet, stirring to combine. Then, add the cooked tortellini to the skillet, tossing everything together until well-coated in the sauce.
Serve immediately, garnished with fresh parsley.

You can substitute the ribeye steak with flank steak or sirloin if preferred.
For extra richness, add a bit more cream or cheese as desired.
Serve with a side of garlic bread for a complete meal.
If you prefer a spicier kick, add more crushed red pepper flakes or a dash of hot sauce.