In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water for later.

In a large skillet over medium heat, add the olive oil and let it heat until it shimmers. Add the sliced beef, seasoning with salt and pepper. Cook for about 3-4 minutes or until browned. Remove from the skillet and set aside.

In the same skillet, add the onions and bell pepper. Sauté for about 5-7 minutes until they’re soft and caramelized, stirring occasionally.

Stir in the minced garlic and cook for another minute until it’s fragrant.

Pour in the beef broth, scraping any brown bits from the bottom of the pan to add flavor. Allow it to simmer for 2-3 minutes, then lower the heat and stir in the cream cheese until melted and creamy.

Add the cooked pasta and beef back into the skillet. Toss everything together, adding reserved pasta water bit by bit until desired sauce consistency is reached.

Remove from heat and stir in the shredded provolone cheese until it’s melted and gooey.

Dish it out and enjoy.