Cook the Tortellini: Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions, about 3-5 minutes. Drain and set aside.

Sear the Steak: In a skillet, heat olive oil over medium-high heat. Add steak, searing for 3-4 minutes on each side until browned. Transfer to a plate and cover with foil.

Sauté the Vegetables: In the same skillet, reduce heat to medium, add onion, green bell pepper, and garlic. Sauté for 5-6 minutes until tender.

Deglaze with Broth: Pour beef broth into the skillet, stir to scrape up browned bits. Simmer for 2-3 minutes.

Create the Creamy Sauce: Stir in heavy cream and simmer for 4-5 minutes until slightly thickened.

Add the Provolone Cheese: Gradually mix in provolone cheese, stirring until melted into the sauce.

Return the Steak to the Sauce: Add cooked steak into the sauce, season with salt and pepper. Warm through for 2 minutes.

Combine with Tortellini: Add cooked tortellini to the skillet, gently fold until well coated.

Serve and Garnish: Transfer to a serving dish and garnish with parsley. Serve warm.