-Cook the tortellini according to the package instructions until the pasta reaches an al dente texture. Drain thoroughly and set aside to prevent excess water from thinning the sauce later.

-Heat olive oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and jalapeño. Sauté for two to three minutes until vegetables begin to soften while still maintaining some texture.

-Add shaved beef steak directly into the skillet with the vegetables. Sprinkle in fajita seasoning, Worcestershire sauce, salt, and black pepper. Cook while stirring until the steak is fully browned and cooked through. Remove the mixture and set aside.

-Reduce the skillet heat to medium-low and pour in the heavy cream. Slowly stir in shredded pepper jack cheese, allowing it to melt gradually into a smooth sauce.

-Add drained fire-roasted diced tomatoes and stir until evenly combined with the cheese sauce.

-Return the cooked tortellini along with the steak and vegetable mixture back into the skillet. Gently stir everything together until the pasta and steak are fully coated in the creamy spicy sauce.

-Serve the skillet hot and garnish with fresh cilantro or sliced green onions if desired for added freshness and color.