Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until tender and al dente. Drain and toss with olive oil to prevent sticking.

In a large skillet, heat olive oil and butter over medium-high heat. Add thinly sliced steak, seasoning with salt and pepper. Cook for 2-3 minutes until browned, then remove and set aside.

In the same skillet, add sliced onions and bell peppers, sautéing for 4-5 minutes until softened and caramelized. Stir in minced garlic and cook for 30 seconds.

Reduce heat to medium-low, pour heavy cream, and stir gently. Gradually add provolone cheese, stirring constantly until melted and smooth. Season with additional salt and pepper.

Add cooked tortellini and seared steak back into the skillet and toss until fully coated. Serve hot, garnished with extra provolone or parsley if desired.