In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add 1 pound of beef strips and sauté for about 5 minutes, stirring occasionally until browned.

Next, incorporate sliced bell peppers and onions, cooking for another 4-5 minutes until the vegetables are softened and caramelized.

While the meat and veggies are cooking, bring a large pot of salted water to a boil. Add 12 ounces of cheese-filled tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Once tender, drain and set aside.

Using the same skillet, lower the heat and add 2 minced garlic cloves. Sauté for about 1 minute until fragrant.

Pour in 1 cup of milk or cream. Stir in 8 ounces of provolone cheese, mixing continuously until melted into a smooth sauce, about 3-4 minutes.

Gently fold the cooked tortellini into the skillet, mixing with the beef and vegetables until evenly coated.

Cook for an additional 2 minutes over low heat, allowing the flavors to blend.

Serve hot, garnished with freshly cracked pepper or parsley.