Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and green bell pepper, sautéing for about 3-4 minutes until they begin to soften.
Add the thinly sliced beef steak to the pot, season with salt, pepper, and paprika. Cook for 5-7 minutes until the beef is browned and cooked through.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the cheese tortellini, beef broth, and heavy cream to the pot. Stir to combine well.
Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 10-12 minutes, or until the tortellini are cooked through and tender.
Stir in the grated provolone cheese until melted and creamy. Adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley if desired.