In a large skillet, heat olive oil over medium-high heat. Add sliced beef and cook for about 5-7 minutes until browned, stirring occasionally. Add bell pepper and onion; sauté for another 4-5 minutes until tender.

While cooking beef and vegetables, bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions, around 3-5 minutes. Drain and set aside, keeping a cup of pasta water.

Reduce the heat to medium-low. Pour in heavy cream and stir gently. Gradually add provolone cheese, whisking until smooth, about 3-4 minutes. If too thick, add reserved pasta water to adjust consistency.

Fold the drained tortellini into the skillet, mixing well to coat with the sauce. Cook together for another 2-3 minutes over low heat.

Serve portions on plates and garnish with chopped parsley or more provolone. Serve immediately.