Cook the Pasta: Begin by cooking your pasta according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add in the sliced onions and bell peppers, cooking until they soften (about 5-7 minutes). Stir in the minced garlic and sauté for an additional minute until fragrant.

Add the Beef: Increase the heat to medium-high and add the thinly sliced beef to the skillet. Season with salt and pepper. Cook until the beef is browned and cooked through, around 5-6 minutes.

Combine with Broth: Pour in the beef broth, bringing everything to a gentle simmer. Let it reduce slightly for about 3-4 minutes.

Mix in Cheese and Pasta: Stir in the cooked pasta and half of the shredded provolone cheese. Mix until everything is well combined and the pasta absorbs the flavors. Sprinkle the remaining cheese on top.

Melt the Cheese: Cover the skillet for 2-3 minutes, allowing the cheese to melt beautifully over the pasta.

Serve and Garnish: Remove from heat, garnish with fresh parsley, and serve hot.