Cook the cheese tortellini according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced beef steak and cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
In the same skillet, add the sliced bell pepper, onion, mushrooms, and minced garlic. Season with salt and pepper to taste. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
Return the cooked beef to the skillet with the vegetables.
Stir in the beef broth, Worcestershire sauce, and soy sauce. Bring the mixture to a simmer and let it cook for another 2-3 minutes to allow the flavors to meld.
Add the cooked cheese tortellini to the skillet and toss everything together until well combined.
Sprinkle the shredded provolone cheese over the top of the pasta mixture. Cover the skillet and let it cook for 2-3 minutes, or until the cheese is melted and bubbly.
Once the cheese is melted, remove the skillet from the heat.
Garnish with chopped fresh parsley, if desired, before serving.