Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until tender. Drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the sliced onion and bell pepper; sauté until softened and lightly caramelized, about 5-6 minutes. Add minced garlic and cook for an additional minute until fragrant.

Push the veggies to the side of the skillet, add the sliced beef, and season with salt, pepper, and Italian seasoning. Cook until the beef is browned and cooked through, about 3-4 minutes.

Pour in the beef broth and heavy cream, stirring to combine. Cook for another 2-3 minutes, letting the sauce thicken slightly.

Gently fold in the cooked tortellini, ensuring everything is submerged in the creamy sauce.

Turn off the heat, and sprinkle the shredded provolone cheese on top, allowing it to melt in the residual warmth.

Serve and enjoy this delightful dish!