1. Cook the pasta

First things first—get that pasta water boiling! Add a generous pinch of salt to the water; it’s your only chance to season the pasta itself. Cook the pasta until al dente, following the package instructions. I find rigatoni holds its shape best in this dish, but rigatoni is great too. Drain the pasta, toss it with a little olive oil to prevent sticking, and set it aside.

2. Sauté the vegetables

While the pasta cooks, heat olive oil in a large skillet over medium heat. Toss in the diced green bell pepper, onion, and minced garlic. Stir occasionally, letting the veggies soften and release their aroma. This step is key to layering flavor into the dish. Don’t rush it—4 to 5 minutes should do the trick.

3. Cook the meat

Push the veggies to one side of the skillet and add your ground beef or steak strips. Break the beef into smaller pieces as it browns, or cook the steak strips until they’re seared and tender. Sprinkle in salt and pepper to taste. If there’s extra grease in the pan, drain it off carefully before moving to the next step.

4. Make the creamy sauce

Here’s where the magic happens. Stir the softened cream cheese and beef broth into the skillet. Keep the heat on low and stir continuously until the cream cheese melts into a smooth, velvety sauce. If the mixture seems too thick, add a splash more broth. Don’t worry if it looks a little lumpy at first—just keep stirring!

5. Combine and broil

Add the cooked pasta to the skillet, tossing everything together so the sauce coats the pasta evenly. Sprinkle the shredded provolone cheese over the top and pop the skillet under the broiler for 3-5 minutes. Keep an eye on it—broilers can go from golden to burnt pretty quickly. You’ll know it’s ready when the cheese is bubbly and just starting to brown.

6. Serve and enjoy

Remove the skillet from the oven, and let it cool for a minute before serving. Spoon generous portions into bowls, and don’t forget to garnish with a little extra cheese or some chopped parsley for color.