Prepare the Tortellini:

1. Cook the Tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.

Cook the Beef and Vegetables:

1. Sauté the Beef: Heat olive oil in a large skillet over medium-high heat. Add the beef strips, season with salt and pepper, and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.

2. Cook the Vegetables: In the same skillet, add the bell peppers and onion. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute, until fragrant. Remove the vegetables from the skillet and set aside with the beef.

Make the Provolone Sauce:

1. Start the Roux: In the same skillet, add the flour and cook over medium heat for 1-2 minutes, stirring constantly.

2. Add the Liquids: Gradually whisk in the milk and beef broth, ensuring no lumps form. Bring to a gentle simmer.

3. Melt the Cheese: Stir in the shredded provolone cheese, a handful at a time, until fully melted and smooth. Season with salt and pepper to taste.

Combine and Serve:

1. Mix Everything Together: Return the beef, vegetables, and cooked tortellini to the skillet. Toss everything together to coat in the rich provolone sauce.

2. Garnish and Serve: Sprinkle with fresh parsley, if desired, and serve immediately while hot.