Slice the beef into thin strips against the grain. If it is easier, pop the steak in the freezer for 15 minutes before slicing. It will firm up and give you clean cuts. Slice the onion, mince the garlic, and shred the provolone. Having everything ready makes the cooking flow smoothly.

Heat olive oil in a large skillet or Dutch oven over medium high heat. Add the sliced beef in a single layer. Do not crowd the pan. Season with a pinch of salt and pepper. Let it sear undisturbed for 2 to 3 minutes until deeply browned. Then toss and cook another minute. Use a slotted spoon to transfer the beef to a plate. Leave any browned bits in the pan. Those are pure flavor.

Reduce the heat to medium. Add the sliced onion. Cook, stirring occasionally, for 4 to 5 minutes until soft and beginning to caramelize. Stir in the minced garlic and cook for 30 seconds until fragrant. The smell alone will make your mouth water.

Pour in the heavy cream and beef broth. Use a wooden spoon to scrape up all those tasty browned bits from the bottom of the pan. Bring the liquid to a gentle simmer. Then slowly add the shredded provolone cheese, a handful at a time, stirring constantly until it is fully melted and smooth. The sauce will look glossy and thick. Stir in the Worcestershire sauce and Italian seasoning. Taste and adjust salt and pepper.

If you are using refrigerated tortellini, add it directly to the sauce. If using dried, cook it separately according to package directions until al dente, then drain and add to the sauce. Gently stir the tortellini into the sauce. Let it simmer for 2 to 3 minutes so the pasta absorbs some of the creamy goodness. The tortellini will plump up and become tender.

Return the browned beef to the skillet. Stir everything together. If the sauce seems too thick, add a splash of warm broth or milk. Sprinkle in the Parmesan cheese if using. Let it all warm through for another minute. The cheese will stretch, the beef will reabsorb some of the sauce, and the tortellini will be perfectly coated.

Spoon into bowls. Garnish with fresh parsley or basil. The first bite is the kind of warmth you want on a cold evening. The creamy provolone sauce clings to every fold of the tortellini, and the beef adds a savory, meaty finish. It is a quick cheesesteak tortellini recipe that tastes like you spent hours in the kitchen.