Prepare Your Ingredients: First, get all your ingredients prepped. If using whole beef, thinly slice it against the grain. Chop your onion and bell pepper into thin strips. Mince your garlic. Having everything ready before you start cooking makes the process much smoother, especially when things move quickly in a hot skillet.

Sear the Beef: Heat a large, deep skillet or Dutch oven over medium-high heat with a tablespoon of olive oil. Once shimmering, add your thinly sliced beef in a single layer, making sure not to overcrowd the pan. You might need to do this in batches. Sear the beef quickly for about 1-2 minutes per side until nicely browned but not fully cooked through – it will finish cooking later. Remove the beef from the skillet and set it aside on a plate, leaving any delicious browned bits and juices in the pan.

Sauté the Vegetables: Reduce the heat to medium. Add another splash of olive oil to the skillet if needed. Add the sliced onions and bell peppers and cook, stirring occasionally, until they soften and start to caramelize, about 5-7 minutes. Once they’re tender, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Deglaze and Add Tortellini: Pour in the beef broth, making sure to scrape up any browned bits from the bottom of the skillet with a wooden spoon. Bring the broth to a gentle simmer. Once simmering, carefully add your cheese tortellini to the skillet, stirring to coat them in the broth and ensure they are mostly submerged.

Cook the Tortellini: Cover the skillet and let the tortellini simmer in the broth according to package directions, usually around 8-12 minutes for fresh and 10-15 for frozen, or until al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking and ensure even cooking.

Combine and Melt the Cheese: Once the tortellini is cooked and the liquid has reduced, return the seared beef and any accumulated juices from the plate to the skillet. Stir gently to combine everything. Arrange the slices of provolone cheese evenly over the top of the beef and tortellini mixture. Cover the skillet again and let it cook for another 2-3 minutes, or until the provolone is beautifully melted and gooey.

Serve Immediately: Remove the skillet from the heat. Garnish with some fresh parsley or chives, if you like. Serve your Cheesesteak Tortellini Skillet with Provolone directly from the skillet.