1. Cook the Tortellini

• Boil according to package instructions.
• Drain and set aside, reserving ½ cup of pasta water.

2. Cook the Veggies & Beef

• Heat olive oil in a large skillet over medium-high heat.
• Add onions and peppers. Sauté until soft and slightly caramelized, about 5–7 minutes.
• Add garlic and cook 1 minute more.
• Push veggies to the side and sear the steak in the same pan (about 2–3 minutes). Don’t overcook!
• Season with salt and pepper.

3. Make the Provolone Sauce

• In a separate saucepan, melt butter over medium heat.
• Whisk in flour and cook for 1–2 minutes to form a roux.
• Slowly whisk in warm milk until smooth and thickened.
• Stir in provolone and Parmesan until melted.
• Season with salt, pepper, and a pinch of red pepper flakes if using.

4. Combine Everything

• Add the cooked tortellini and steak/veggie mix to the cheese sauce.
• If the sauce is too thick, stir in a bit of reserved pasta water.
• Mix until everything is coated and gooey.

5. Serve Hot

• Garnish with extra Parmesan or parsley, if desired.
• Serve with crusty bread or a light salad to balance the richness.