Cook the Tortellini: Bring a large pot of salted water to a boil. Add the fresh tortellini and cook according to the package directions, usually for about 3-4 minutes. Before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the tortellini and set aside.

Sear the Beef: While the water is boiling, heat the olive oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Pat the sliced beef dry with a paper towel and season with salt and pepper. Add the beef to the hot pan in a single layer (work in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until nicely browned. Remove the beef from the pan and set it aside.

Sauté the Vegetables: Reduce the heat to medium. Add the sliced onion and green pepper to the same pan. Cook for 6-8 minutes, stirring occasionally, until they have softened and the onions are beginning to caramelise. If you're using mushrooms, add them here too. Add the minced garlic and dried oregano and cook for another minute until fragrant.

Create the Sauce Base: Sprinkle the flour over the vegetables and stir continuously for about a minute to cook out the raw flour taste. This will help thicken our sauce.

Deglaze and Simmer: Slowly pour in the beef stock while stirring or whisking constantly to avoid lumps. Scrape up any browned bits from the bottom of the pan – this is where so much flavour is hiding! Bring the mixture to a simmer and let it cook for 3-5 minutes, until it starts to thicken slightly.

Make it Cheesy: Reduce the heat to low. Stir in the double cream until combined. Then, add the grated Provolone cheese, a handful at a time, stirring until each addition has melted before adding the next. This ensures a smooth, non-greasy sauce. What works best for me is keeping the heat very gentle during this stage.

Combine Everything: Return the cooked beef to the pan with the sauce. Add the drained tortellini and stir gently to coat everything in the cheesy sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Serve: Let the pasta sit for a minute or two off the heat to allow the flavours to meld. Serve hot, garnished with fresh chopped parsley.