In a large pot, bring water to a rolling boil. Add the tortellini and cook for 3-5 minutes or until they float and become tender. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add sliced onions and bell peppers, cooking for 5-7 minutes until they're soft and caramelized.

Increase the heat, then add thinly sliced ribeye or sirloin steak to the skillet. Cook for 3-4 minutes until nicely browned. Season with salt and pepper.

Stir in minced garlic and sauté for 1-2 minutes until fragrant.

Lower the heat and pour heavy cream into the skillet. Stir in shredded cheddar cheese, allowing it to melt.

Gently fold the cooked tortellini into the creamy mixture.

Plate your delicious Philly Cheesesteak Tortellini Pasta, optionally garnishing with extra cheese.