Cook the cheese tortellini in a large pot of boiling salted water according to package instructions. Drain and set aside to keep warm.

Heat olive oil in a large skillet over medium-high heat.

Add the sliced steak to the skillet, cooking until browned, about 4-5 minutes. Remove and set aside.

Sauté the onion and bell pepper in the skillet for around 5 minutes until tender.

Return the cooked steak to the skillet with the vegetables. Stir and let soak up flavors for 1-2 minutes.

Reduce heat to low, add heavy cream and provolone cheese. Stir until melted and smooth, about 3-4 minutes.

Combine the cooked tortellini with the creamy steak mixture, gently tossing to coat. Season with salt and pepper.

Serve hot, garnished with additional provolone or herbs if desired.