Begin by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually around 3-5 minutes, until al dente. Drain the tortellini, and keep it warm while you prepare the rest of the dish.

In a large skillet over medium-high heat, heat a tablespoon of olive oil until shimmering. Add the thinly sliced steak in a single layer and sear for about 3-4 minutes, cooking until browned on one side. Remove the steak from the skillet and place it on a plate, covering it to keep warm.

In the same skillet, add another tablespoon of olive oil if needed, and add the chopped onion, green bell pepper, and minced garlic. Sauté for approximately 5-6 minutes until the onion turns translucent and the peppers begin to soften, stirring occasionally.

Pour in about one cup of beef broth, scraping up the browned bits from the bottom of the skillet with a wooden spoon. Bring the mixture to a simmer and let it cook for 2-3 minutes.

Reduce the heat to medium-low, then add one cup of heavy cream to the skillet. Stir gently and let it simmer for about 4-5 minutes, monitoring the heat to prevent boiling.

Gradually stir in 1 to 1.5 cups of shredded provolone cheese, mixing until it melts completely.

Return the seared steak to the skillet with the creamy sauce, seasoning with salt and pepper to taste. Gently toss the steak with the sauce.

Add the warm tortellini to the skillet and carefully fold the pasta into the sauce and steak mixture. Allow it to heat through for another minute or two.

Sprinkle chopped fresh parsley on top and serve warm.