Start by boiling a large pot of salted water. Add the penne pasta and cook until al dente, following package instructions. Drain and set aside.

In the same pot, heat a tablespoon of olive oil over medium heat. Add the sliced onion and bell pepper. Sauté for about 5–7 minutes until they are soft and slightly caramelized. Stir in the minced garlic and cook for an additional minute until fragrant. Remove the vegetables from the pot and set them aside.

In the same pot, add a little more olive oil if needed, and increase the heat to medium-high. Add the thinly sliced beef, seasoning it with salt and pepper. Cook for about 4–5 minutes, stirring occasionally until browned but not fully cooked through. Remove from the pot and set aside with the vegetables.

In the same pot, carefully pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Bring it to a simmer, then stir in the heavy cream.

Once the sauce is heated, return the beef, onion, and bell pepper mixture to the pot. Stir everything together and allow it to simmer for about 5 minutes until the beef is cooked through.

Add the cooked penne pasta to the pot, mixing thoroughly until the pasta is well coated in the sauce. Gradually fold in the shredded provolone cheese, allowing it to melt and create a creamy texture throughout the dish.

Once everything is combined and heated through, taste and adjust seasoning if necessary. Serve hot, topped with additional cheese or fresh parsley if desired.