Instructions

1. Cook the Tortellini
   • Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until al dente.
   • Drain the tortellini and toss with 1 tablespoon of olive oil to keep them from sticking. Set aside.
2. Prepare the Cheesesteak Filling
   • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
   • Add the sliced beef, onions, and green bell peppers. Sprinkle with Italian seasoning, and cook while stirring frequently until the beef is browned and the vegetables are tender.
   • Season with salt and pepper to taste, then set the mixture aside.
3. Make the Provolone Sauce
   • In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to form a smooth roux.
   • Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens.
   • Lower the heat and stir in the shredded provolone cheese and Italian seasoning. Mix until the cheese is fully melted and the sauce is smooth.
   • Season the sauce with salt and pepper to taste.
4. Combine and Serve
   • In the skillet with the cheesesteak filling, add the cooked tortellini and the provolone sauce. Gently toss to ensure the tortellini and filling are evenly coated with the sauce.
   • Warm everything through on low heat.
   • Serve immediately, optionally garnished with additional shredded provolone and a sprinkle of Italian seasoning.