Step 1
Heat 1 Tbsp. of oil in a large stainless steel skillet over medium-high heat, swirling to coat the pan. In a separate bowl, season the steak with Italian seasoning, salt, and pepper. Add the steak to the skillet in a single layer and cook, without stirring, until browned on the bottom, about 2 minutes. Stir the steak and cook for another 1 to 2 minutes, or until no longer pink. Transfer the steak to a large bowl.

Step 2
Lower the heat to medium. In the same skillet, add the mushrooms and cook, stirring occasionally, for 8 to 10 minutes, or until they start to brown. Season with a pinch of salt, then transfer the mushrooms to the bowl with the steak.

Step 3
Add the remaining 1 Tbsp. of oil to the skillet and heat over medium. Add the sliced onions and bell peppers, seasoning with salt. Cook, stirring frequently, until the peppers soften, about 8 to 10 minutes. Add the garlic and cook for an additional minute, until fragrant. Transfer everything to the bowl with the steak and mushrooms.

Step 4
Increase the heat to medium-high. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the half-and-half and bring the mixture to a simmer. Add the uncooked pasta in a single layer and bring the mixture back to a simmer. Cover and cook, stirring occasionally, until the pasta is al dente and the sauce thickens, about 10 to 12 minutes.

Step 5
Stir in the shredded provolone cheese until fully melted. Return the steak, mushrooms, and peppers to the skillet, and toss everything together until well-coated. Serve and enjoy!