Start by slicing your steak thinly. To make this easier, I like to pop the steak in the freezer for about 10 minutes before slicing. This little trick gives you the thinnest slices possible. Toss the steak with Italian seasoning, salt, and pepper.

Heat 1 tablespoon of oil in a large skillet over medium-high heat, then cook the steak in batches to avoid overcrowding. Sear it for about 2 minutes per side or until browned, then transfer the cooked steak to a bowl.

Reduce the heat to medium and add your mushrooms to the skillet. These will soak up all the juices left by the steak, adding depth to the dish. Stir occasionally and season with a pinch of salt. After 8-10 minutes, when your mushrooms are tender and golden, add them to the steak bowl.

Using the same skillet, heat another tablespoon of oil and toss in your sliced onions and bell peppers. Sauté for 8-10 minutes, stirring often, until the vegetables are softened. Add the chopped garlic in the last minute and cook until fragrant. This step gives the dish its signature Philly cheesesteak aroma. Transfer the vegetables to the bowl with your steak and mushrooms.

Turn the heat up to medium-high and pour the beef broth into the skillet. Scrape up any browned bits from the bottom of the pan to enhance the flavor. Add the half-and-half and bring the mixture to a gentle simmer. Once bubbling, add the cavatappi pasta in a single layer, making sure the noodles are covered in liquid. Cover the skillet and cook for 10-12 minutes, stirring occasionally to prevent sticking.

When the pasta is perfectly al dente, stir in the shredded provolone cheese. Watch it melt into a creamy, cheesy sauce that coats every piece of pasta. Finally, return the steak, mushrooms, and vegetables to the skillet, tossing everything together until fully combined.