Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Cook the pasta according to package instructions until al dente.
• Drain and set aside.

Prepare the Steak:

• Heat 1 tbsp olive oil in a large skillet over medium-high heat.
• Add the thinly sliced ribeye steak, season with salt, black pepper, garlic powder, and onion powder, and cook for 3-4 minutes until browned.
• Remove from the skillet and set aside.

Sauté the Vegetables:

• In the same skillet, melt 1 tbsp butter over medium heat.
• Add onions, bell pepper, and mushrooms, and cook for 5-7 minutes until softened.
• Stir in the minced garlic and cook for another minute.

Make the Cheese Sauce:

• Pour in beef broth, heavy cream, and Worcestershire sauce, stirring to combine.
• If a thicker sauce is desired, dissolve 1 tbsp cornstarch in 2 tbsp of cold water and stir it in.
• Simmer for 3-5 minutes, then stir in provolone and mozzarella cheese until melted and smooth.

Combine Everything:

• Add the cooked pasta and steak back into the skillet.
• Stir everything together until the pasta is evenly coated with the cheese sauce.

Serve & Garnish:

• Serve hot, topped with Parmesan cheese and chopped parsley if desired.