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Here’s everything you need to create this flavorful masterpiece:

For the Cheesesteak Mixture:

1 lb thinly sliced beef (such as ribeye or flank steak), cut into bite-sized pieces
1 tbsp olive oil
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 tsp Worcestershire sauce
Salt and black pepper, to taste

For the Provolone Sauce:

For the Pasta:

Optional Garnishes:

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Let’s break this recipe into simple, manageable steps. You’ve got this!

Heat olive oil in a large skillet over medium-high heat.
Add the thinly sliced beef and season with salt and pepper. Cook for 3–4 minutes, until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the onion and bell peppers. Sauté for 5–7 minutes, stirring occasionally, until softened and slightly caramelized.
Add the minced garlic and Worcestershire sauce, cooking for an additional minute.
Return the cooked beef to the skillet and toss to combine. Reduce the heat to low while you prepare the sauce.

Pro Tip: If you want extra caramelization on your onions and peppers, let them cook undisturbed for a minute or two before stirring.

While the cheesesteak mixture cooks, bring a large pot of salted water to a boil.
Add the tortellini and cook according to the package instructions (usually 3–5 minutes for fresh tortellini).
Drain the pasta, reserving 1/2 cup of the pasta water for later.

Pro Tip: Toss the cooked tortellini with a drizzle of olive oil to prevent sticking.

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook for 3–4 minutes, until thickened.
Reduce the heat to low and stir in the shredded provolone and Parmesan cheeses. Add the garlic powder, nutmeg (if using), and season with salt and pepper. Stir until smooth and creamy.

Pro Tip: If the sauce feels too thick, thin it out with a splash of reserved pasta water.

Add the cooked tortellini to the skillet with the cheesesteak mixture. Toss gently to combine.
Pour the provolone sauce over the tortellini and stir until everything is evenly coated. If needed, add a splash of reserved pasta water to create a silky sauce consistency.

Transfer the Cheesesteak Tortellini to a serving dish.
Garnish with fresh parsley and a sprinkle of crushed red pepper flakes for a touch of heat.