Heat the olive oil in a large skillet over medium heat.
Add the sliced beef to the skillet, seasoning with salt and pepper, and sauté until browned.
Stir in the sliced onions and garlic, cooking until the onions are translucent.
Pour in the chicken broth and bring to a simmer.
Reduce the heat and stir in the heavy cream and provolone cheese.
In a separate pot, cook the tortellini according to package instructions until al dente.
Drain the tortellini and add it to the skillet with the sauce, tossing to coat.
Serve immediately, garnished with additional provolone if desired.
