Begin by bringing a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions, usually around 3-5 minutes, until they float to the surface and are al dente. Once cooked, drain the tortellini and keep them warm by covering them with a kitchen towel.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add thinly sliced steak to the skillet and sear for about 3-4 minutes until golden-brown. Remove the steak and set it aside.

In the same skillet, add more olive oil if needed, followed by chopped onion, green bell pepper, and minced garlic. Sauté for about 5-6 minutes until tender and slightly caramelized.

Pour in 1 cup of beef broth to deglaze the skillet, scraping the browned bits off the bottom. Bring to a gentle simmer for 2-3 minutes.

Reduce heat to medium-low and stir in 1 cup of heavy cream. Allow it to simmer for about 4-5 minutes until slightly thickened.

Gradually add in 1 cup of shredded provolone cheese while stirring until melted and smooth.

Return the seared steak to the skillet, mix into the creamy sauce, and season with salt and pepper to taste. Cook for an additional minute over low heat to warm the steak.

Fold in the cooked tortellini, ensuring each piece is coated in the creamy sauce.

Plate generously and garnish with freshly chopped parsley. Serve hot.