Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package instructions, about 3-5 minutes until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add sliced onion and bell peppers, season lightly, and sauté for 5-7 minutes until tender and caramelized. Remove from skillet and keep warm.

In the same skillet, increase heat to medium-high. Add thinly sliced beef and cook for 4-5 minutes until evenly browned. Remove and set aside.

Lower heat to medium, add minced garlic, and sauté for 30 seconds. Pour in beef broth, scrape up browned bits, and mix in cream cheese until smooth and bubbly.

Gradually add provolone cheese, stirring until melted and the sauce is smooth. Adjust consistency with water or broth if needed.

Return the sautéed vegetables and cooked beef to the skillet, stirring to coat with sauce. Simmer for 2-3 minutes, then fold in the cooked tortellini until evenly coated. Serve warm.