1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, then drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the beef slices and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the bell pepper, onion, and garlic. Sauté for 5-6 minutes until the vegetables are tender and the onions are translucent.
4. Return the beef to the skillet and add the Worcestershire sauce. Stir to combine, cooking for an additional 2 minutes.
5. Reduce the heat to medium and pour in the heavy cream. Stir continuously until the mixture begins to simmer.
6. Gradually add in the shredded provolone cheese, stirring constantly until the sauce is smooth and creamy.
7. Add the cooked tortellini to the skillet, tossing gently to coat in the sauce. Season with salt and pepper to taste.
8. Garnish with fresh parsley if desired, and serve hot.

This method of layering flavors reminds me of the slow, deliberate process of making sopa de fideo with my abuela, where patience and a keen sense of taste were the most valuable tools.