To a large, 12 inch, skillet over medium-high heat add the olive oil. When the oil is hot, add the frozen pieces of quick steak.

Allow the quick steak to cook, and brown, undisturbed for 2 minutes on the first side. Using a spatula, flip the quick steak pieces over to cook and brown the other side for an additional 2 minutes or until no pink remains. Be careful not to break up the quick steak pieces too much as you want to see larger pieces of steak in the finished dish.

Using a slotted spatula (a fish spatula works great), remove the cooked and browned quick steak from the skillet and place it onto a plate, leaving some of the fat in the skillet to cook the onions and bell peppers. Set aside.

To the hot skillet add the diced sweet yellow onion and diced green bell peppers. Cook for 5-6 minutes or until the vegetables are lightly golden brown, tender and the onions are translucent.

To the cooked vegetables, add the cream cheese and stir to combine until the cream cheese has melted.

Return the cooked quick steak to the skillet and add the salt, black pepper, beef broth and half & half. Gently stir to combine, being careful to not break apart the steak pieces too much.

Bring the liquids to a boil and add the frozen cheese tortellini to the skillet. Stir to cover all the cheese tortellini with the liquids. Reduce the heat to low and cover the skillet with a lid.

Allow the philly cheesesteak tortellini to gently simmer for 10 minutes or until the cheese tortellini is cooked through and the sauce has thickened and been absorbed by the tortellini. Be sure to stir the mixture often to prevent the cheese tortellini from sticking.

Remove the lid and add the shredded mozzarella and shredded provolone cheese to the surface of the Philly cheesesteak tortellini. Replace the lid and allow the cheeses to gently melt in the skillet for 1-2 minutes.

Remove the skillet from the heat and stir the melted cheese into the pasta and sauce before serving.