Cook tortellini according to package directions until just al dente. Drain and toss with a drizzle of olive oil to prevent sticking.

Slice ribeye as thinly as possible while slightly frozen for easier cutting. Season with salt, pepper, and garlic powder.

Preheat Blackstone to medium-high heat. Add butter and oil to the surface.

Add onions, peppers, and mushrooms to one side of the griddle. Cook until softened and beginning to caramelize, about 6-8 minutes.

On the other side of the griddle, add the sliced steak in a single layer. Cook for 2-3 minutes until browned, then flip and cook for another minute.

Combine the vegetables with the steak and add minced garlic. Cook for 30 seconds until fragrant.

Add cooked tortellini to the mixture. Pour beef broth over and gently toss everything together.

Lay provolone slices over the top. Once melted, fold gently into the mixture and serve immediately. Enjoy!