Begin by cooking the cheese tortellini according to the package instructions. Once done, drain the tortellini and set it aside.

In a large skillet over medium heat, heat the olive oil. Add the bite-sized steak pieces and cook them until browned, approximately 3-4 minutes. Once cooked, remove the steak from the skillet and set it aside.

In the same skillet, add the sliced onion, green bell pepper, and minced garlic. Sauté these ingredients 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 the mixture simmer for 2-3 minutes.

Next, pour in the heavy cream and bring it to a gentle simmer. Stir occasionally until the sauce thickens slightly, around 4-5 minutes.

Gradually add the shredded provolone cheese to the sauce, stirring until it melts and becomes smooth.

Return the cooked steak to the skillet, mixing it in with the cheese sauce. Season to taste with salt and pepper.

Finally, add the cooked tortellini to the skillet and gently toss everything until well combined.

Before serving, garnish the dish with freshly chopped parsley for a pop of color.