Cook the penne pasta according to package instructions until al dente.
In a large skillet, heat olive oil over medium heat and add sliced onions and bell peppers.
Add minced garlic and cook for an additional minute until fragrant.
Increase the heat to medium-high and add the sliced ribeye steak, seasoning with salt and pepper.
Once the steak is browned, pour in the beef broth and bring to a simmer.
Stir in the cream and bring the sauce to a gentle boil.
Fold in the cooked penne pasta and shredded provolone cheese, stirring until the cheese melts.
If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.
Taste and adjust seasoning if necessary before serving warm.
