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In a large pot of salted boiling water, cook the tortellini according to package instructions. Drain and set aside.
In a large skillet over medium-high heat, add olive oil. Once hot, add the sliced onion and bell pepper. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
Push the vegetables to one side of the skillet and add the sliced steak to the other side. Season with salt and pepper. Cook the steak for about 4-5 minutes, stirring occasionally, until browned and cooked through.
Pour in the beef broth and bring it to a simmer. Stir in the heavy cream, then add the shredded provolone cheese. Stir continuously until the cheese has melted and the sauce is creamy.
Add the cooked tortellini to the skillet and gently toss to coat the tortellini in the cheese sauce. Cook for an additional 2-3 minutes until everything is heated through.
Remove from heat and garnish with fresh parsley. Serve warm and enjoy!