To a large, 12 inch, skillet over medium-high heat, add the olive oil. When the oil is hot, add the frozen pieces of quick steak.

Allow the quick steak to cook, and brown, undisturbed for 2 minutes on the first side. Using a spatula, flip the quick steak pieces over to cook and brown the other side for an additional 2 minutes or until no pink remains. Be careful not to break up the quick steak pieces too much.

Using a slotted spatula, remove the cooked steak and set aside, leaving some fat in the skillet.

Add diced yellow onion and green bell peppers to the skillet. Cook for 5-6 minutes until tender and translucent.

Add cream cheese to the vegetables; stir until melted and combined.

Return the steak to the skillet. Add salt, black pepper, beef broth, and half & half. Stir gently to combine.

Bring liquids to a boil. Add frozen cheese tortellini. Stir to coat. Reduce heat, cover, and simmer for 10 minutes.

Uncover, add shredded mozzarella and provolone cheeses. Cover and let melt for 1-2 minutes.

Remove from heat and stir to combine melted cheese. Serve hot.