Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced onion and bell peppers and cook until softened, about 8-10 minutes. Add minced garlic and cook for 1 more minute. Remove from skillet.

Season the sliced steak with salt and pepper. Add to the hot skillet and cook for 1-2 minutes per side until browned. Remove and set aside with the vegetables.

Reduce heat to medium, add butter to the skillet. Once melted, whisk in flour and cook for 1 minute. Slowly whisk in beef broth and milk until smooth. Simmer for 2-3 minutes until it starts to thicken.

Stir in Worcestershire sauce. Reduce heat to low and stir in cubed cream cheese until fully melted. Gradually add shredded provolone, stirring constantly until a smooth sauce forms. Do not boil.

Return the steak and vegetables to the sauce. Add the drained pasta and stir until everything is coated. Use the reserved pasta water to thin the sauce if needed.

Season with salt and pepper to taste and serve immediately.