Boil a pot of salted water. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Sauté the sliced onion and bell pepper for about 5 minutes until soft and beginning to caramelize.

Add the minced garlic and cook for another minute until fragrant.

Push the vegetables to the edges of the skillet and add the sliced beef. Cook, stirring occasionally, until the beef is browned and fully cooked.

Pour in the beef broth and bring to a gentle simmer. Cook for about 3 minutes to allow flavors to meld.

Reduce heat and stir in the heavy cream and shredded provolone cheese until melted and creamy.

Add the cooked pasta to the skillet and toss everything together until the pasta is well covered with the sauce. Season with salt and pepper to taste.

Serve warm, garnished with fresh parsley or extra cheese if desired.