Begin by bringing a large pot of salted water to a boil. Cook the cheese tortellini according to the instructions on the package until al dente. Drain thoroughly and set aside.

Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and season with salt and pepper. Sear for 3 to 4 minutes, or until the meat is lightly browned yet remains tender. Transfer the steak to a plate and keep warm.

Using the same skillet, add the sliced onion and bell pepper. Sauté over medium heat for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Add the minced garlic and continue to cook for an additional 1 to 2 minutes until aromatic.

Deglaze the pan by pouring in the beef broth. Bring to a gentle simmer, allowing the flavors to combine for 2 to 3 minutes. Reduce the heat to low and stir in the heavy cream. Cook for 2 to 3 additional minutes, allowing the sauce to thicken slightly.

Gradually stir in the shredded provolone cheese. Continue stirring until the cheese is fully melted and the sauce becomes smooth and creamy.

Return the seared steak to the skillet, stirring to evenly coat it with the sauce. Gently fold in the cooked tortellini, ensuring all pieces are well-covered with the cheese sauce.

Transfer to serving plates or a large dish. Garnish with freshly chopped parsley, if desired, and serve immediately while hot.