Step 1: Cook the Tortellini
Bring a pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Typically, fresh tortellini takes just a few minutes to cook. Once done, drain the pasta and set it aside.

Step 2: Sauté the Steak
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 3-4 minutes until browned. Don’t overcook the steak, as it should remain tender. Once cooked, transfer the steak to a plate and set it aside.

Step 3: Sauté the Vegetables
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the sliced green bell pepper and onion. Cook them for about 5-7 minutes, stirring occasionally, until they soften and begin to caramelize. Add the minced garlic to the pan and cook for another minute, until fragrant.

Step 4: Make the Savory Provolone Sauce
Pour the beef broth into the skillet with the caramelized vegetables. Let it simmer for 2 minutes, scraping up any flavorful bits left in the pan from cooking the steak. Then, stir in the heavy cream and bring the mixture to a simmer. Slowly add the shredded provolone cheese, stirring until it melts into the sauce and becomes smooth. Stir in the Worcestershire sauce and season with salt and pepper to taste.

Step 5: Combine Everything
Add the cooked steak back into the skillet and stir to combine. Finally, gently fold in the cooked tortellini, making sure each piece is coated with the creamy sauce. Let everything simmer together for another 1-2 minutes to allow the flavors to meld together. Serve hot, garnished with fresh parsley if desired.