Bring a large pot of salted water to a boil.

In a skillet, heat the olive oil over medium-high heat.

Add the sliced beef and cook until browned, about 3-4 minutes.

Once the beef is nearly cooked, toss in the sliced onion and bell pepper. Sauté for about 5 minutes until softened.

Add the minced garlic and cook for an additional minute.

Pour in the beef broth and bring to a simmer.

Stir in the heavy cream and let it simmer for a few minutes.

Add the provolone cheese, stirring until melted and creamy.

Drain the cooked pasta and add it to the skillet. Toss everything together until coated.

Plate the pasta and garnish with fresh parsley if desired.