**Prepare the Tortellini:**
1. Cook the tortellini according to package instructions in salted water until al dente, usually about 7-10 minutes. Drain and set aside.
2. While the tortellini is cooking, heat olive oil in a large skillet over medium-high heat.
3. Add the thinly sliced beef steak to the skillet, season with salt and pepper, and sauté until browned and cooked through, about 3-4 minutes per side. Remove from skillet and set aside.
4. In the same skillet, add more olive oil if needed, and sauté the thinly sliced onions and green bell peppers until softened and slightly caramelized, about 5-7 minutes.
**Make the Provolone Sauce:**
1. In a saucepan, melt butter over medium heat.
2. Whisk in the flour and cook for about 1 minute to remove the raw flour taste.
3. Gradually add the milk, whisking continuously to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
4. Reduce heat to low and stir in the grated provolone cheese until melted and smooth. Season with salt, pepper, and nutmeg (if using).
**Assemble the Dish:**
1. Combine the cooked tortellini, sautéed beef, onions, and bell peppers in the skillet.
2. Pour the provolone sauce over the mixture, gently stirring to coat everything evenly.
3. Cook together for an additional 2-3 minutes to meld the flavors.
**Serve:**
– Serve hot, garnished with extra grated provolone cheese if desired.
