Cook the cheese tortellini according to the package instructions. Drain and set aside.
In a large skillet, melt a tablespoon of butter over medium heat. Add the thinly sliced beef steak and cook until browned, about 3-4 minutes per side. Remove the beef from the skillet and set aside.
In the same skillet, add a bit more butter if needed and sauté the onion and green bell pepper until softened, about 5-6 minutes.
To make the provolone sauce, melt 2 tablespoons of butter in a saucepan over medium heat. Stir in 2 tablespoons of flour and cook for 1-2 minutes until the mixture is bubbling and golden.
Gradually whisk in 1 cup of milk, ensuring there are no lumps. Continue to cook and whisk until the sauce thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in 1 cup of shredded provolone cheese until melted and smooth.
Return the cooked beef to the skillet with the onion and pepper. Pour the provolone sauce over the beef and vegetables. Stir to combine.
Add the cooked tortellini to the skillet and toss everything together until well coated with the sauce.
Serve hot and enjoy!
