Bring a large pot of salted water to a rolling boil. Add penne or rigatoni and cook until al dente, about 9-11 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the diced green bell peppers and onions, sauté for 4-5 minutes until tender. Stir in minced garlic and cook for an additional minute.

Add ground beef or steak strips to the skillet. Cook until browned, about 6-8 minutes for ground beef, breaking it into smaller pieces.

Reduce heat to low, stir in cream cheese and beef broth, mixing until smooth. Let it bubble gently for 3-5 minutes.

Add the drained pasta to the skillet. Toss everything together, coating the pasta in the sauce. Sprinkle provolone cheese on top.

Broil for 3-5 minutes, watching closely until cheese melts and turns golden brown.

Remove from oven, let cool slightly. Serve garnished with chopped parsley or grated parmesan.