Cheesesteak Tortellini in Rich Provolone Sauce

Ingredients:
For the Cheesesteak Filling:

1 lb flank steak or sirloin steak (thinly sliced)
1 tbsp olive oil
1 onion (sliced)
1 bell pepper (sliced, any color)
Salt and pepper, to taste
1 tbsp Worcestershire sauce (optional, for extra flavor)
For the Provolone Sauce:

2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk (or half-and-half for a creamier sauce)
1 cup provolone cheese (shredded)
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp onion powder
Salt & pepper, to taste
1 tbsp fresh parsley (chopped, for garnish)
For the Tortellini:

1 package (about 9 oz) of cheese tortellini (fresh or frozen)
Instructions:
Prepare the Cheesesteak Filling:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper. Sauté for about 4-5 minutes, or until softened and slightly caramelized. Remove the veggies from the skillet and set aside.
In the same skillet, add the sliced steak. Season with salt, pepper, and Worcestershire sauce (if using). Cook for about 3-4 minutes, or until the steak is browned and cooked through. Return the sautéed onions and peppers to the pan and toss to combine. Set aside.
Make the Provolone Sauce:

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux (it should bubble gently but not brown).
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 3-4 minutes, or until the sauce thickens and coats the back of a spoon.
Lower the heat and stir in the provolone cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
Cook the Tortellini:

While the sauce is thickening, 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, or 7-9 minutes for frozen). Once cooked, drain the tortellini and set aside.
Combine Everything:

Once the tortellini is ready, add it to the skillet with the cheesesteak mixture. Pour the creamy provolone sauce over the top and gently toss everything together to coat the tortellini in the sauce and steak filling.
Serve:

Divide the cheesesteak tortellini among plates. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese, if desired. Serve immediately and enjoy!