Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper. Sauté until soft and slightly caramelized, about 6–8 minutes. Add minced garlic and cook for 30–60 seconds until fragrant.

Push vegetables to one side of the skillet, increase heat slightly, and add thinly sliced steak in a single layer. Let it brown for a minute or two without stirring, then toss and cook until just browned. Avoid overcooking.

Pour in beef broth and heavy cream. Scrape up any browned bits from the pan. Let the sauce simmer gently for 2–3 minutes to slightly reduce and thicken.

Turn heat to low and add cooked pasta and shredded provolone. Toss until cheese melts and sauce coats the pasta. If too thick, add a splash of broth or reserved pasta water.

Season with salt and freshly ground black pepper to taste. Serve immediately with parsley sprinkled on top if desired.