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

In a large skillet, heat olive oil over medium heat. Add diced green bell pepper and onion, and sauté for about 4-5 minutes, until softened. Stir in minced garlic in the last minute of cooking.

Add ground beef or steak strips to the skillet, seasoning generously with salt and pepper. Cook for about 6-8 minutes for ground beef or 4-5 minutes for steak strips until browned.

Reduce the heat to low, and add softened cream cheese and beef broth to the skillet. Stir continuously until the mixture becomes a smooth, creamy sauce.

Incorporate the drained pasta into the creamy mixture and toss gently. Sprinkle shredded provolone cheese over the top and broil on high for about 3-5 minutes until melted and bubbling.

Carefully remove from the oven and let cool slightly. Serve hot, garnished with fresh parsley or grated Parmesan cheese if desired.