Bring a large pot of salted water to a rolling boil. Add the tortellini and cook for 3-5 minutes until they float to the top. Drain and set aside.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and bell peppers, sautéing for about 5-7 minutes until tender.

Increase heat to medium-high and add the beef. Cook for 4-5 minutes until browned. Remove and keep warm.

Lower the heat to medium, add minced garlic and sauté for 1 minute. Pour in beef broth, then add cream cheese until smooth. Gradually add provolone cheese until melted.

Return beef and vegetables to the skillet. Simmer for 2-3 minutes until heated through.

Add tortellini into the skillet and toss until coated. Serve immediately.