Bring a large pot of salted water to a boil and cook tortellini according to package instructions. Drain and set aside.
Cook the Steak:
In a large skillet, heat olive oil over medium-high heat. Season steak with salt and pepper and cook 2–3 minutes per side until browned. Remove from skillet and set aside.
Sauté the Vegetables:
In the same skillet, add bell pepper, onion, and garlic. Sauté for 5–7 minutes until softened.
Make the Provolone Sauce:
Reduce heat to medium. Pour in beef broth and heavy cream, stir in Worcestershire sauce, and bring to a simmer. Gradually add shredded provolone, stirring constantly, until the sauce is smooth and thick.
Combine:
Return cooked steak and tortellini to the skillet. Toss gently to coat everything in the creamy provolone sauce.
Serve:
Garnish with fresh parsley if desired. Serve immediately while hot and creamy.
