Creating Cheesesteak Tortellini in Creamy Provolone Sauce is a straightforward process. Follow these steps to prepare your dish:

1. Cook the Tortellini: In a large pot of boiling salted water, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.

2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the sliced bell peppers and onion. Sauté for about 5 minutes until they become tender. Stir in the minced garlic and cook for an additional minute until fragrant.

3. Cook the Steak: Increase the heat to medium-high. Add the sliced ribeye steak to the skillet with the vegetables. Season with salt, pepper, and Italian seasoning. Cook until the steak is browned and cooked to your desired doneness, which should take about 5-7 minutes.

4. Prepare the Creamy Sauce: Reduce the heat to medium. Pour in the heavy cream, stirring the mixture to combine all the flavors. Bring to a gentle simmer for about 2-3 minutes.

5. Add Provolone Cheese: Mix in the shredded provolone cheese gradually, stirring until the sauce is smooth and creamy. Allow the cheese to melt completely while stirring occasionally.

6. Combine With Tortellini: Add the cooked tortellini to the skillet. Toss gently to coat the pasta with the creamy provolone sauce and ensure everything is well mixed.

7. Serve Immediately: Once everything is combined and heated through, remove from heat and serve hot, garnishing with freshly chopped parsley for an extra burst of color and flavor.