Begin by bringing a large pot of salted water to a rolling boil. Add 1 pound of cheese tortellini, cooking according to package instructions until tender, usually 3-5 minutes. Once cooked, drain the tortellini well and keep it warm by returning it to the pot, covered, to retain its heat and prevent sticking.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the thinly sliced steak (about 1 pound), searing for 3-4 minutes until browned and just cooked through. Remove the steak from the skillet and place it on a plate, covering it to keep warm, while retaining the drippings in the skillet for the sauce.

In the same skillet, add the sliced onion, green bell pepper, and minced garlic, cooking over medium heat. Sauté for 5-6 minutes until the vegetables are soft and slightly caramelized, stirring occasionally.

Pour 1 cup of beef broth into the skillet, scraping the bottom with a wooden spoon to deglaze the pan. Allow the broth to come to a gentle simmer for 2-3 minutes.

Stir in 1 cup of heavy cream, bringing the mixture to a gentle simmer. Allow it to thicken slightly for about 4-5 minutes, stirring constantly.

Gradually add 8 ounces of shredded provolone cheese to the simmering sauce, stirring continuously until melted and smooth.

Return the seared steak to the skillet, stirring to coat each piece in the creamy sauce. Season the mixture with salt and pepper to taste.

Gently fold the warm cheese tortellini into the sauce, ensuring each piece is beautifully coated in the creamy provolone sauce.

Finally, spoon the Cheesesteak Tortellini in Creamy Provolone Sauce into serving bowls. Garnish with a sprinkle of freshly chopped parsley.