Begin by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add the cheese tortellini and cook according to the package instructions, typically about 3-5 minutes until al dente. Drain the tortellini and return it to the pot, keeping it warm.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add the thinly sliced steak pieces in a single layer. Sear for 3-4 minutes until golden brown, stirring occasionally. Remove the steak and keep warm.

In the same skillet, add the sliced onion, bell pepper, and minced garlic, sautéing over medium heat for 5-6 minutes until the onions are translucent.

Pour in 1 cup of beef broth to deglaze the skillet, scraping up any browned bits. Increase the heat slightly and let the broth simmer for 2-3 minutes.

Pour in 1 cup of heavy cream and reduce the heat to medium-low. Stir gently and let the mixture simmer for about 4-5 minutes, allowing the sauce to thicken slightly.

Gradually add 8 ounces of shredded provolone cheese into the simmering sauce and stir until fully melted and smooth.

Return the seared steak to the skillet, seasoning with salt and pepper to taste. Gently fold the steak into the creamy sauce.

Next, add the cooked cheese tortellini to the skillet, gently folding it into the creamy provolone sauce until all the tortellini is coated.

Finally, garnish your Cheesesteak Tortellini with freshly chopped parsley. Serve hot, ideally paired with crusty bread or a simple salad.