Step 1: Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add sliced steak and cook until browned, about 3-5 minutes. Remove steak from skillet and set aside.
Step 3: Add sliced onion and bell peppers to the same skillet. Sauté for 8-10 minutes until softened and lightly caramelized. Add minced garlic and cook for another minute until fragrant.
Step 4: Return the cooked steak to the skillet with the vegetables. Stir in beef broth, cream cheese, salt, and pepper. Bring to a simmer, stirring until the cream cheese is fully melted and incorporated.
Step 5: Reduce heat to low. Gradually stir in the shredded provolone cheese until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water or milk until desired consistency is reached.
Step 6: Add the cooked pasta to the skillet and toss to coat evenly with the cheesy steak mixture. Cook for 1-2 minutes to allow the flavors to meld.
Step 7: Serve hot, garnished with fresh chopped parsley.