Preparation Steps

• To a large 12-inch skillet over medium-high heat, add the olive oil. When hot, add the frozen quick steak strips.
• Cook the steak undisturbed for 2 minutes to brown on the first side. Flip and cook for another 2 minutes, or until no pink remains. Avoid over-breaking the pieces for a hearty texture.
• Using a slotted spatula, remove the cooked steak to a plate, leaving excess fat in the pan for sautéing vegetables. Set aside.
• Add diced yellow onion and green bell pepper to the skillet. Cook for 5–6 minutes until tender, lightly browned, and onions are translucent.
• Stir in cream cheese until melted and fully combined with the vegetables.
• Return the cooked steak to the skillet. Add salt, black pepper, beef broth, and half & half. Stir gently to avoid breaking the steak pieces.
• Bring the mixture to a boil. Add frozen cheese tortellini, stirring to fully coat in the liquid. Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
• Uncover and sprinkle shredded mozzarella and provolone cheese over the top. Replace the lid and let sit 1–2 minutes to allow cheeses to melt.
• Remove from heat and stir the melted cheese into the pasta and sauce until creamy and well incorporated.
• Serve hot in bowls. Optionally garnish with extra cheese, red pepper flakes, or fresh parsley.