Step 1: Heat the olive oil in a large, deep pot or Dutch oven over medium-high heat. Add the thinly sliced sirloin steak, season with salt and pepper, and cook for 3-4 minutes until browned. Remove the steak from the pot and set aside.
Step 2: In the same pot, add the sliced onion and bell pepper. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Return the cooked steak to the pot with the vegetables. Pour in the beef broth, heavy cream, Worcestershire sauce, and Italian seasoning. Stir to combine.
Step 4: Bring the mixture to a simmer. Add the penne pasta, ensuring it is mostly submerged in the liquid. Cover the pot and cook for 12-15 minutes, or according to package directions, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
Step 5: Remove the pot from the heat. Stir in the shredded provolone cheese until it’s completely melted and creates a creamy sauce.
Step 6: Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped parsley.