In a deep skillet over medium heat, add a splash of olive oil. Heat the oil, then add sliced onions and bell peppers. Sauté for about 5-6 minutes until softened.

Add thinly sliced beef and minced garlic to the skillet. Season with salt, pepper, and Italian seasoning. Cook until the beef is browned, about 3-4 minutes.

Lower the heat and pour in the heavy cream, stirring constantly. Gradually add the provolone cheese, allowing it to melt into the cream.

Gently fold in the tortellini. If using fresh tortellini, cook for about 3-4 minutes. For frozen, follow package instructions, generally around 5-7 minutes.

Allow everything to simmer for another minute. The tortellini should absorb some sauce while the flavors meld together. Add a splash of pasta water if you want a thinner sauce.

Taste and adjust seasoning if necessary before serving hot, garnished with fresh parsley or additional provolone cheese.