1-First, prepare your ingredients as outlined earlier. Thinly slice the sirloin steak, green bell pepper, and yellow onion to ensure even cooking. Mince any garlic if you’re adding it for extra flavor. This step sets you up for success, making the rest of the process straightforward.

2-Next, cook the 19 ounces of refrigerated cheese tortellini according to the package directions until it’s just tender. Drain it and set it aside while you work on the rest. For variations, like a gluten-free option, choose the right pasta alternative at this stage.

3-Now, heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the 4 thinly sliced sirloin steak slices and cook them until they’re browned, which takes about 5 minutes. Sprinkle on the 2 teaspoons of steak seasoning for that authentic flavor.

4-Once the steak is ready, toss in the sliced green bell pepper and finely diced yellow onion. Sauté these until they soften and develop a nice color, around 4-6 minutes. This step builds the base of your Philly cheesesteak tortellini dish.

5-Lower the heat to medium and stir in the cooked tortellini along with 1 pint of half and half. Let everything simmer for about 10 minutes until the pasta absorbs the flavors and becomes tender. Finally, top it with 1 cup of shredded provolone cheese and cover briefly until it melts into a creamy finish.

6-Serve your Philly cheesesteak tortellini pasta hot, and feel free to add fresh herbs for a pop of color. This method keeps the dish adaptable, so you can try different meats or veggies as needed, making it ideal for food enthusiasts and travelers alike.