Begin by thinly slicing the steak, ideally ribeye or sirloin, for tenderness. Next, chop the onion and bell peppers into bite-sized pieces. Mince 2-3 cloves of garlic to enhance the dish’s aroma. Gather all your ingredients near the Crock Pot, ensuring everything is prepped for a smooth cooking experience.

In a skillet over medium heat, sauté the diced onion and bell peppers until they are soft and the onion turns translucent, around 5-7 minutes. Once tender, add the minced garlic, stirring for another minute until fragrant, then remove from heat.

Layer the bottom of the Crock Pot with the sautéed vegetables, followed by the thinly sliced steak. Next, add the fresh or frozen tortellini on top.

In a bowl, whisk together the beef broth, softened cream cheese, Italian seasoning, salt, and pepper until well combined. Pour the sauce evenly over the layered ingredients in the Crock Pot.

Cover the Crock Pot and set it to cook on low for 4-5 hours or on high for 2-3 hours.

Once the cooking time is up, remove the lid and stir the mixture thoroughly. Sprinkle shredded provolone or mozzarella cheese on top, followed by freshly grated Parmesan.

Let it sit for an additional 10-15 minutes, or until the cheese is beautifully melted. Serve in bowls, garnishing with extra Parmesan if desired.