Cook the tortellini according to the package instructions. Drain it well and set aside.

In a large skillet over medium-high heat, heat the olive oil. Add the diced bell peppers and onion. Saute for 2 to 3 minutes until they begin to soften.

Add the shaved beef steak to the skillet. Cook until it is no longer pink. Drain any excess grease from the skillet. Season the meat with the seasoned salt and Worcestershire sauce. Remove the steak and veggie mixture from the skillet and set it aside on a plate.

Reduce the heat to low. Pour the heavy whipping cream into the skillet and warm it gently. Add the shredded cheese and stir continuously until the cheese is fully melted and the sauce is smooth. Season the sauce with salt and black pepper to your taste.

Return the cooked tortellini and the steak-veggie mixture to the skillet with the cheese sauce. Gently stir everything together until it is evenly coated.

Spoon the mixture into bowls and serve immediately while hot.