Delicious Creamy Philly Cheesesteak Tortellini Bake with Provolone Cheese 🔥🔥🔥

Ingredients:

1.5 pounds ribeye steak, thinly sliced
2 tablespoons olive oil
1 large onion, sliced
1 bell pepper, sliced
3 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
24 oz cheese tortellini (fresh or frozen)
1 cup heavy cream
1 1/2 cups shredded provolone cheese
1/2 cup grated Parmesan cheese
1 cup beef broth
1/4 cup cream cheese, softened
Fresh parsley, chopped (for garnish)

Directions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add the sliced ribeye steak, cooking for about 4-5 minutes until browned and cooked to your desired doneness. Remove the steak and set aside.
3. In the same skillet, add the sliced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until softened.
4. Pour in the beef broth and bring to a simmer. Stir in the heavy cream, garlic powder, onion powder, salt, and pepper, and cook for 2-3 minutes.
5. Stir in the cream cheese until fully melted, creating a creamy sauce. Add the shredded provolone and Parmesan cheese, stirring until the cheese melts and the sauce becomes smooth and velvety.
6. Add the cooked tortellini to the skillet, tossing to coat in the creamy cheese sauce. Stir in the cooked steak and veggies.
7. Transfer the mixture to a greased baking dish and top with additional shredded provolone cheese.
8. Bake for 15-20 minutes, or until the top is golden and bubbly.
9. Once out of the oven, drizzle with extra provolone cheese and garnish with freshly chopped parsley before serving.