Step 1: Cook the Tortellini
Boil your tortellini according to package directions. Don’t overcook—just until they float and are tender. Drain and set aside, tossing with a little olive oil so they don’t stick together while you finish the rest.

Step 2: Sauté the Veggies & Beef
In a large skillet, heat the olive oil and butter over medium heat. Add the onions and cook for about 5 minutes until softened. Add the bell pepper and mushrooms (if using), and cook another 5–7 minutes until everything is tender and lightly caramelized. Add the sliced beef, garlic powder, paprika, salt, and pepper. Cook just until the beef is browned and tender (if using deli roast beef, just warm it through). Remove from the pan and set aside.

Step 3: Make That Dreamy Sauce
In the same pan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a quick roux. Slowly pour in the milk and cream, whisking constantly until smooth. Bring to a simmer and let it thicken slightly—about 2–3 minutes. Stir in the provolone and parmesan until melted and creamy. Season with salt, pepper, and red pepper flakes if you’re into a little heat.

Step 4: Bring It All Together
Add the tortellini and cheesesteak filling back into the pan. Toss everything gently until the pasta is coated and the beef and veggies are evenly mixed in. Let it simmer on low for another minute or two so all those flavors can hang out.

Step 5: Serve It Up
Spoon into big bowls. Top with extra parmesan or provolone if you want it extra gooey. Serve hot with garlic bread or a crisp side salad if you’re pretending to be balanced.