Begin by bringing a large pot of salted water to a boil. Add 12 oz of penne or rigatoni and cook according to package instructions until al dente, about 8-10 minutes.

In a large skillet over medium-high heat, add 1 tbsp of olive oil. Once hot, add 1 lb of thinly sliced steak and cook for 3-4 minutes until browned.

In the same skillet, add the sliced green bell pepper and onion. Sauté for about 4-5 minutes until softened, then add 2 minced garlic cloves and sauté for an additional minute.

Pour in 1 cup of beef broth and bring to a simmer for 2-3 minutes. Mix in 4 oz of softened cream cheese, stirring until melted and smooth.

Stir in 1 cup of shredded provolone cheese until melted. Optionally add 1/2 cup of shredded mozzarella cheese.

Season the sauce with 1 tbsp of Worcestershire sauce, 1 tsp of salt, 1/2 tsp of black pepper, and 1/2 tsp of smoked paprika.

Add the drained pasta to the skillet, tossing to coat evenly. Cook for another 2-3 minutes over low heat.

Serve immediately, garnishing with additional cheese if desired.