Boil pasta in salted water according to package directions until al dente. Drain and set aside.
Prepare the Cheesesteak Mixture:
In a large skillet, heat olive oil over medium-high heat. Add sliced beef and season with salt and pepper. Sear until browned, about 3-4 minutes, then remove from the skillet and set aside.
In the same skillet, add a bit more oil if needed, then sauté the onions and bell peppers until they’re tender, about 5-6 minutes. Add minced garlic and cook for an additional 1-2 minutes. Set vegetables aside with the beef.
Make the Sauce:
In the same skillet, pour in the beef broth and Worcestershire sauce. Simmer for a few minutes, then reduce the heat to low.
Add heavy cream and stir in the shredded provolone and Parmesan cheeses, stirring until melted and creamy.
Combine Everything:
Add the cooked pasta, beef, and vegetables to the skillet, tossing everything in the creamy sauce until well coated. Adjust seasoning with salt and pepper if necessary.
Serve:
Serve warm with an extra sprinkle of Parmesan on top if desired. Enjoy this comforting, cheesy twist on the classic Philly cheesesteak!
