Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the sliced ribeye steak and cook until browned, about 5-7 minutes. Remove from skillet and set aside.

In the same skillet, add the sliced bell pepper and onion. Sauté until softened, about 5 minutes.

Add minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer.

Stir in the provolone cheese, Italian seasoning, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.

Add the cooked tortellini and steak back to the skillet. Toss to coat in the sauce and heat through for 2-3 minutes.

Serve hot, garnished with additional provolone cheese if desired.