Philly Cheesesteak Tortellini Pasta

1 package (12 oz) cheese tortellini

1 tablespoon olive oil

1 large onion, sliced

1 green bell pepper, sliced

2 cups sliced mushrooms

1 pound thinly sliced beef steak

½ teaspoon salt

¼ teaspoon pepper

1 cup beef broth

2 tablespoons Worcestershire sauce

1 cup shredded provolone cheese

Cook the tortellini according to the package directions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add onions, bell peppers, and mushrooms. Sauté until the vegetables are tender.

Increase the heat to medium-high, add the beef steak to the skillet, and season with salt and pepper. Cook until the beef is browned.

Stir in beef broth and Worcestershire sauce, bring to a simmer, and cook for 5 minutes.

Reduce the heat to low, add the cooked tortellini to the skillet, and toss to combine.

Sprinkle with provolone cheese and cover until the cheese melts.

Serve hot, garnished with additional cheese if desired.

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