In a large pot, bring salted water to a boil and cook the cheese tortellini according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add sliced bell peppers and onions, and sauté until they are tender, about 5-7 minutes. Toss in minced garlic and stir for an additional minute until fragrant.

Add the thinly sliced beef to the skillet. Season with salt, pepper, and Italian seasoning. Cook until the beef is browned and cooked through, about 5-8 minutes.

Lower the heat and pour in the heavy cream. Stir well, allowing the cream to simmer and thicken. Gradually mix in the provolone cheese until it’s melted and the sauce is creamy.

Gently fold in the cooked tortellini, ensuring that each piece is covered in sauce. Heat for an additional minute to heat everything through.

Plate the creamy tortellini and garnish with freshly chopped parsley if desired. Enjoy!