Cooking Instructions

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