Cook the Pasta: Start by bring a large pot of salted water to a boil. Cook the pasta according to the packag instructions until al dente. Drain and set aside.

Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced onion and bell pepper, stirring occasionally. Cook for about 5-7 minutes until they become tender and slightly caramelized. Add minced garlic, and cook for an additional minute until fragrant.

Cook the Steak: Push the vegetables to one side of the skillet and add a bit more oil if needed. Add the sliced steak to the skillet, seasoning with salt and pepper. Sear for about 3-4 minutes until cooked through, stirring occasionally.

Create the Sauce: Pour in the beef broth and bring to a simmer. Reduce the heat and stir in the heavy cream. Add the cheese, stirring until melted and combined, creating a creamy sauce.

Combine Everything: Add the drained pasta to the skillet, tossing it with the sauce, beef, and vegetables until everything is well coated.

Serve: Divide the pasta onto plates or bowls, garnishing with chopped parsley for a fresh touch. Enjoy immediately!