Cook the penne pasta according to package instructions; drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the sliced steak and cook until browned, then remove and set aside.

In the same skillet, sauté the onion and bell pepper until softened. Add garlic and cook for an additional minute.

Stir in the beef broth and heavy cream, and bring to a simmer.

Add the cooked pasta and steak back into the skillet. Stir in the provolone cheese and stir until melted and combined.

Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.