In a large skillet over medium heat, add a splash of oil and sauté the beef strips for about 5-7 minutes until they are browned and cooked through. Stir in sliced bell peppers and onions, cooking for an additional 4-5 minutes until the vegetables are soft and caramelized.

While the beef and veggies are cooking, bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually about 3-5 minutes, or until they are al dente.

In the same skillet with the beef and vegetables, lower the heat and add minced garlic, sautéing for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, then gradually whisk in the provolone cheese.

Add the drained tortellini to the skillet with the beef and the rich provolone sauce. Gently toss everything together for 1-2 minutes over low heat.

Plate the Cheesesteak Tortellini in Rich Provolone Sauce immediately, garnishing with extra provolone or freshly chopped herbs.