Cook the penne pasta according to package instructions until al dente, then drain and set aside.

In a large skillet, heat a tablespoon of oil over medium-high heat. Add the sliced ribeye steak and cook until browned, about 3-4 minutes.

Add the sliced onions and bell peppers to the skillet, sautéing until they are tender, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a simmer, allowing it to thicken slightly, about 3-5 minutes.

Add the cooked penne pasta to the skillet, tossing to combine everything thoroughly. Gradually add the shredded provolone cheese, stirring until melted and well incorporated.

Season with salt and pepper to taste. Remove from heat and let the dish rest for a few minutes before serving.