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Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the beef strips, season with salt and pepper, and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
In the same skillet, add the bell peppers and onion. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute, until fragrant. Remove the vegetables from the skillet and set aside with the beef.
In the same skillet, add the flour and cook over medium heat for 1-2 minutes, stirring constantly.
Gradually whisk in the milk and beef broth, ensuring no lumps form. Bring to a gentle simmer.
Stir in the shredded provolone cheese, a handful at a time, until fully melted and smooth. Season with salt and pepper to taste.
Return the beef, vegetables, and cooked tortellini to the skillet. Toss everything together to coat in the rich provolone sauce.
Sprinkle with fresh parsley, if desired, and serve immediately while hot.