Season the thinly sliced steak with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the steak in batches for 1-2 minutes until just browned. Remove from skillet and set aside.

Reduce heat to medium. Add the sliced onion and bell pepper to the same skillet and cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute more until fragrant.

Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.

Slowly whisk in the beef broth, ensuring there are no lumps. Scrape up any browned bits from the bottom of the pan. Stir in the cubed cream cheese until it has completely melted into a smooth sauce.

Add the uncooked pasta to the skillet and stir to coat. Bring the sauce to a simmer, then reduce heat to medium-low, cover, and cook for 12-15 minutes, or until pasta is al dente. Stir every few minutes to prevent sticking.

Turn off the heat. Stir in the shredded provolone and grated Parmesan cheese until fully melted and the sauce is creamy.

Return the cooked steak (and any accumulated juices) to the skillet. Stir everything together to combine. Season with additional salt and pepper to taste and serve immediately.