Heat olive oil in a large skillet over medium-high heat. Add diced steak, onion, and green bell pepper. Cook, stirring occasionally, until the steak is browned and the vegetables are softened, about 8-10 minutes. Season with garlic powder, onion powder, smoked paprika, salt, and pepper.

Transfer the steak mixture to a large mixing bowl. Let it cool slightly. Add shredded provolone and American cheese. Stir until the cheese begins to melt from the residual heat.

Stir in the beaten egg and breadcrumbs. Mix well until everything is combined. The filling should be moist but not overly wet. If it's too wet, add a little more breadcrumbs.

On a clean work surface, mound the flour and make a well in the center. Add the eggs, salt, and olive oil to the well.

Using a fork, gradually incorporate the flour into the wet ingredients, starting from the inside of the well. Once a dough begins to form, use your hands to knead it until it is smooth and elastic, about 8-10 minutes. If the dough is too dry, add a teaspoon of water at a time until it comes together. If it's too sticky, add a little more flour.

Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Divide the dough into smaller portions. Using a pasta machine, roll out each portion into thin sheets (about 1/16 inch thick). If you don't have a pasta machine, use a rolling pin to roll the dough out as thinly as possible.

Cut the pasta sheets into 2-inch squares. Place a small spoonful (about 1 teaspoon) of the cheesesteak filling in the center of each square.

Fold the square in half diagonally to form a triangle. Press the edges to seal, making sure to remove any air pockets.

Bring the two bottom corners of the triangle together around your finger, overlapping them slightly and pressing them together to form the classic tortellini shape.

Place the finished tortellini on a lightly floured baking sheet.

Bring a large pot of salted water to a boil. Add the tortellini and cook for 3-5 minutes, or until they float to the surface and are tender.

Use a slotted spoon to remove the tortellini from the water and drain well.

While the tortellini is cooking, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to make a roux.

Gradually whisk in milk and beef broth, stirring constantly to prevent lumps from forming. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes.

Remove from heat and stir in shredded provolone cheese until melted and smooth. Season with salt and pepper to taste.

Toss the cooked tortellini with the cheesesteak sauce (if using). Serve immediately, garnished with extra shredded provolone or chopped parsley, if desired.