In a large pot, fill it with water, add a pinch of salt, and bring it to a boil. Once boiling, add the cheese tortellini and cook according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced halal beef steak. Cook for about 3-5 minutes, or until browned. Remove from the skillet and set aside.

In the same skillet, add the sliced onion (and bell peppers, if using). Sauté for about 4-5 minutes, or until the onions are translucent. Stir in the minced garlic and sauté for an additional minute.

Lower the heat and pour in the heavy cream, stirring to combine. Allow the sauce to simmer for about 5 minutes before adding in the provolone cheese, stirring until melted and combined.

Return the cooked beef back into the skillet, along with the drained tortellini. Season with salt and pepper to your taste. Stir gently until everything is well coated in the creamy sauce.

Serve hot, garnished with fresh parsley if desired.