1. Start by bringing a large pot of salted water to a boil. Cook the tortellini according to the package instructions, then drain and set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak, onion, bell pepper, mushrooms (if using), and minced garlic. Season the mixture with Worcestershire sauce, salt, black pepper, garlic powder, onion powder, and red pepper flakes (if desired). Cook until the steak is browned and the vegetables are tender, then remove the skillet from the heat and set the mixture aside.

3. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk and continue cooking until the sauce has thickened. Stir in the shredded provolone and mozzarella cheeses until the sauce is smooth and creamy. Season with salt, black pepper, and a pinch of nutmeg (if desired).

4. Add the cooked tortellini and the steak-vegetable mixture to the cheese sauce, tossing everything together until it’s fully coated. Serve the Cheesesteak Tortellini warm, garnished with fresh chopped parsley, grated Parmesan cheese, and a splash of hot sauce if desired.