Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Once shimmering, add thinly sliced Philly sirloin steaks to one side of the pan and the chopped green bell pepper and yellow onion to the other. Sprinkle everything with Montreal steak seasoning and sauté for about 5-7 minutes, stirring occasionally, until the steak is browned and the vegetables are crisp-tender.

Stir in 12 ounces of frozen cheese tortellini and pour in 1 cup of heavy cream. Bring the mixture to a boil while stirring gently to combine the flavors. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10 minutes. Stir occasionally to prevent the tortellini from sticking.

Once the tortellini is tender and cooked through, remove the lid and sprinkle 1 cup of shredded provolone cheese evenly over the top. Cover the pan again and let it sit for about 2-3 minutes, allowing the cheese to melt completely.

After the cheese has melted, give everything a gentle stir to incorporate the cheesy goodness throughout the dish. Serve hot, garnished with extra cheese or fresh herbs if desired.