1. Prepare the steak and vegetables: Slice the steak thinly against the grain. Slice the onion and bell pepper. Mince the garlic.

2. Sauté the vegetables: Heat olive oil and butter in a large skillet over medium heat. Add onion and bell pepper; sauté for 4–5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.

3. Cook the beef: Add sliced steak to the skillet, season with salt, pepper, and Italian seasoning. Sauté until just browned and cooked through, about 3–4 minutes. Remove beef and vegetables to a plate; cover to keep warm.

4. Make the sauce: Pour beef broth into the skillet and scrape up any browned bits. Stir in heavy cream, bring to a gentle simmer, and cook for 2–3 minutes until slightly thickened. Add provolone and parmesan, stirring until smooth.

5. Cook the tortellini: While the sauce simmers, cook tortellini in a pot of boiling salted water according to package directions. Drain well.

6. Combine and finish: Return beef and veggies to the skillet. Add cooked tortellini and toss everything together until well coated in the sauce. Taste and adjust seasoning if needed.

7. Serve: Sprinkle with fresh parsley and extra cheese if desired. Serve hot and enjoy!