Cook the cheese tortellini according to the package instructions. Drain and set aside.

In a large skillet over medium heat, heat the olive oil. Add the steak pieces and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.

In the same skillet, add the onion, green bell pepper, and garlic. Sauté until the vegetables are tender and the onion is translucent, about 5-6 minutes.

Add the beef broth to the skillet, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes.

Pour in the heavy cream and bring to a gentle simmer. Stir occasionally until the sauce has slightly thickened, about 4-5 minutes.

Gradually add the shredded provolone cheese to the sauce, stirring until fully melted and smooth.

Return the cooked steak to the skillet and mix until coated with the cheese sauce. Season with salt and pepper to taste.

Add the cooked tortellini to the skillet and gently toss until well combined with the sauce and steak mixture.

Garnish with fresh parsley before serving.