A rich and cheesy pasta dish that combines the classic flavors of a Philly cheesesteak with tender tortellini. Shaved steak, bell peppers, and onions are cooked and then folded into a creamy provolone and mozzarella cheese sauce with cooked tortellini for a satisfying weeknight meal.
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In a large skillet over medium heat, sauté the diced bell peppers and onion for a few minutes until they begin to soften.
Add the shaved steak to the skillet. Cook, breaking it apart with a spatula, until browned.
Season the steak and vegetable mixture with Worcestershire sauce and seasoned salt. Stir to combine.
Once the steak is fully cooked, remove the mixture from the skillet and set it aside in a bowl.
Reduce the heat to low. Pour the heavy whipping cream into the same skillet.
As the cream begins to warm up, gradually stir in the shredded provolone and mozzarella cheese.
Continue stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.
Add the cooked tortellini to the cheese sauce and toss gently to coat.
Return the cooked steak and vegetable mixture to the skillet.
Stir everything together until well combined. Garnish with fresh parsley if desired, and serve immediately.
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