Cook the penne pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the sliced sirloin steak and cook for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.

In the same skillet, add the sliced onion and green bell pepper. Sauté for about 5 minutes until the vegetables are tender. Add the minced garlic and cook for an additional 1 minute.

Return the steak to the skillet and pour in the beef broth, heavy cream, Worcestershire sauce, salt, and black pepper. Stir to combine and bring to a simmer.

Reduce the heat to low and add the cooked penne pasta to the skillet. Stir in the provolone cheese and Parmesan cheese until melted and creamy.

Cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through.

Serve hot, garnished with chopped parsley.