Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions for 3-4 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Sear thinly sliced steak for 3-4 minutes until browned. Remove and set aside.

Add another tablespoon of olive oil if needed. Sauté diced onion and green bell pepper for 5-6 minutes until softened. Add minced garlic and sauté for an additional 30 seconds.

Deglaze the skillet with beef broth, scraping the bottom. Simmer for 2-3 minutes to concentrate flavors.

Reduce heat to low and stir in heavy cream. Simmer for 4-5 minutes until the sauce thickens.

Sprinkle in the shredded provolone cheese, stirring until melted and creamy.

Return the seared steak to the skillet, tossing to coat in the sauce. Season with salt and pepper.

Fold in cooked tortellini gently into the sauce. Cook for an additional minute on low heat.

Plate the Cheesesteak Tortellini and garnish with chopped parsley. Serve hot.