Cook the cheese tortellini according to the package instructions. Drain and set aside.
In a large skillet, melt a tablespoon of butter over medium heat. Add the thinly sliced beef steak and cook until browned, about 3-4 minutes per side. Remove the beef from the skillet and set aside.
In the same skillet, add a bit more butter if needed and sauté the onion and green bell pepper until softened, about 5-6 minutes.
To make the provolone sauce, melt 2 tablespoons of butter in a saucepan over medium heat. Stir in 2 tablespoons of flour and cook for 1-2 minutes until the mixture is bubbling and golden.
Gradually whisk in 1 cup of milk, ensuring there are no lumps.
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