Step 1: Prepare the Steak

1. Season the thinly sliced steak with onion powder, garlic powder, smoked paprika, salt, and black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak in batches, cooking for 2–3 minutes per side or until browned. Remove from the skillet and set aside.

Step 2: Cook the Vegetables

1. In the same skillet, add another tablespoon of olive oil. Sauté the bell peppers and onion over medium heat until softened and slightly caramelized, about 5–7 minutes.
2. Remove the vegetables from the skillet and set aside with the steak.

Step 3: Make the Provolone Sauce

1. Lower the heat to medium. Melt the butter in the skillet, then whisk in the flour to form a roux. Cook for 1 minute, whisking constantly.
2. Gradually add the milk and heavy cream, whisking to combine. Cook for 2–3 minutes, or until the sauce begins to thicken.
3. Stir in the provolone and mozzarella cheeses until melted and smooth. Add ground mustard, and season with salt and pepper to taste.

Step 4: Cook the Tortellini

1. While preparing the sauce, cook the tortellini according to package instructions. Drain and set aside.

Step 5: Combine Everything

1. Return the steak and vegetables to the skillet with the provolone sauce. Stir gently to coat.
2. Add the cooked tortellini to the skillet and toss until evenly combined. Heat through for 2–3 minutes.

Step 6: Garnish and Serve

1. Remove from heat and sprinkle with fresh parsley.
2. Serve immediately, garnished with additional shredded cheese if desired.