Slice the sirloin steak thinly against the grain for tenderness. Chop the green bell pepper and yellow onion into bite-sized pieces.

In a large sauté pan, heat a tablespoon of olive oil over medium-high heat. Add the sliced steak and cook for about 3–4 minutes until browned. Toss in the chopped bell pepper and onion with steak seasoning, stirring until the vegetables are softened and steak is cooked, around another 3–4 minutes.

Decrease the heat to medium and add the refrigerated cheese tortellini to the pan. Pour in the half and half, mixing gently to combine. Bring it to a gentle boil, then cover and simmer for about 10 minutes, stirring occasionally until the tortellini is tender.

Sprinkle provolone cheese over the top. Cover the pan and allow the cheese to melt for about 3–5 minutes until gooey. Remove from heat and serve.