In a large pot of salted boiling water, cook the pasta until al dente, according to package instructions. Drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced onions and bell peppers, sautéing until tender, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.

Increase the heat to medium-high, add the sliced beef to the skillet, and season with salt and pepper. Cook for 3-5 minutes, until the beef is browned and cooked through.

Pour in the beef broth, and scrape any bits from the bottom of the pan. Reduce the heat to medium and add the heavy cream. Stir until combined and bring the mixture to a simmer.

Gradually stir in the shredded provolone cheese until melted and the sauce is creamy.

Add the cooked pasta to the skillet, tossing everything together to combine. Let it cook for an additional couple of minutes, allowing the pasta to soak up the sauce.

Taste and adjust the seasoning if necessary. Serve hot, and enjoy your homemade Classic Philly Cheesesteak Pasta!