Cook the cheese tortellini according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and green bell pepper, and sauté until softened, about 5 minutes.
Add the sliced beef to the skillet and cook until browned, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Pour in the beef broth and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly.
Lower the heat and stir in the heavy cream, mixing well. Gradually add the shredded provolone cheese, stirring until melted and the sauce is smooth.
Season with salt and pepper to taste. Add the cooked tortellini to the skillet and toss to coat in the sauce.
Serve hot, garnished with chopped parsley.