Start by boiling a large pot of salted water. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes.

In a skillet, heat the olive oil over medium heat. Add the sliced onion and green bell pepper, cooking until softened, about 5 minutes.

Add the thinly sliced beef sirloin to the skillet. Cook for 3-4 minutes, stirring often until browned, and season with salt and pepper.

Stir in the minced garlic and cook for another minute, just until fragrant.

Pour in the beef broth and Worcestershire sauce, bringing the mixture to a simmer.

Reduce the heat to low and stir in the heavy cream. Let it simmer gently for about 5 minutes.

Drain the cooked pasta and add it to the skillet. Toss everything together until the pasta is well coated in the creamy sauce.

Finally, sprinkle in the shredded provolone cheese, stirring until it melts and blends into the dish.