Bring a large pot of salted water to a boil and cook the cheese-filled tortellini according to package instructions, usually 3-5 minutes. Drain and set aside.

In a large skillet over medium heat, add a splash of olive oil and toss in diced onions and bell peppers. Sauté for about 5-7 minutes until soft and fragrant.

Thinly slice the ribeye steak against the grain and add it to the skillet with the vegetables. Cook for about 5 minutes, stirring frequently until the beef is browned.

Add minced garlic to the skillet and cook for an additional minute until fragrant, stirring continuously to prevent burning.

Pour in the cream and add the provolone cheese. Stir continuously until the cheese melts and forms a creamy sauce, about 3-4 minutes.

Add the drained tortellini to the skillet and gently toss to coat them with the creamy sauce. Cook for another 2-3 minutes until heated through.

Plate the Cheesesteak Tortellini and garnish with fresh parsley or additional provolone cheese as desired. Serve hot.