Cooking Steps

• In a large stainless steel skillet over medium-high heat, heat 1 Tbsp. oil and swirl pan to coat. Toss steak with Italian seasoning, salt, and pepper. Arrange in skillet and cook undisturbed until browned, about 2 minutes. Stir and cook until no longer pink, about 1-2 minutes more. Transfer to a bowl.
• Reduce heat to medium. In the same skillet, cook mushrooms until starting to brown, about 8-10 minutes; season with a pinch of salt. Transfer to the bowl with steak.
• In the same skillet, heat remaining 1 Tbsp. oil. Add onion and bell peppers, season with salt. Cook, stirring frequently, until softened, about 8-10 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer to the bowl with steak and mushrooms.
• Increase heat to medium-high. Pour in broth, scraping browned bits. Stir in half-and-half and bring to a simmer. Add pasta and return to a simmer. Cover and cook, stirring occasionally, until pasta is al dente and sauce thickens, about 10-12 minutes.
• Stir in provolone until melted. Return beef mixture to skillet and toss until coated.