Thinly slice the ribeye steak against the grain and season with salt and pepper. Slice the onion and bell peppers, and mince the garlic.

Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain and set aside.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Sear the steak for 1-2 minutes per side until browned (not cooked through). Remove steak and set aside.

In the same skillet, add the sliced onion and bell peppers. Sauté for 6-8 minutes until softened and lightly caramelized.

Reduce heat to medium. Push veggies to the side, add butter. Once melted, add garlic and cook for 30 seconds until fragrant.

Pour in beef broth and Worcestershire sauce, scraping up browned bits from the pan bottom. Simmer for 2 minutes.

Add heavy cream, cream cheese, and Dijon mustard. Whisk continuously until the cream cheese melts and the sauce is smooth.

Reduce heat to low. Gradually stir in the provolone and Parmesan cheese until fully melted and the sauce is creamy.

Add the cooked tortellini and seared steak (with juices) to the sauce. Stir to coat and heat through for 2-3 minutes. Season to taste.

Garnish with fresh herbs and extra Parmesan cheese. Serve immediately.