Season the thinly sliced steak generously with salt, pepper, and 1 teaspoon of steak seasoning. If the pieces are large, slightly chop them into bite-sized strips.

Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Working in batches if necessary, quickly sear the steak until just browned, about 1-2 minutes per side. Remove the seared steak and set it aside, reserving any leftover drippings in the pan.

Reduce the heat to medium. Add the sliced onions and bell peppers to the same pan. Sauté for 5-7 minutes, scraping up any delicious browned bits from the bottom of the pan as they soften.

Stir in the minced garlic and cook for just 30 seconds until fragrant. If using, add a quick dash of Worcestershire sauce here.

Pour in the 2 cups of beef broth. Bring the mixture to a simmer and let it cook for about 2 minutes to reduce slightly.

Reduce the heat to low. Stir in the heavy cream. Immediately add the cheese tortellini to the simmering sauce. Cook according to package instructions until tender and floating.

Once the pasta is tender, remove the skillet from the heat. Slowly stir in the shredded provolone cheese, a handful at a time, allowing each addition to melt fully before adding the next. Stir constantly until the sauce is smooth and viscous.

Return the seared steak to the skillet, folding it gently into the creamy tortellini and vegetable mixture. Taste and adjust seasonings, adding more salt or pepper if needed. Garnish generously with fresh parsley and serve immediately.