Cook the penne pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced sirloin steak, seasoned with salt, pepper, and Worcestershire sauce. Cook for about 3-5 minutes until the steak is browned and cooked through. Remove the steak from the skillet and set aside.

In the same skillet, add the onion and cook for about 2 minutes until softened. Add the green and red bell peppers and cook for an additional 3-4 minutes until the vegetables are tender. Add the minced garlic and cook for another minute.

Lower the heat and pour in the heavy cream, stirring to combine. Add the provolone and mozzarella cheese, stirring until the cheese has melted and the sauce is smooth.

Return the cooked steak to the skillet and mix well. Add the cooked penne pasta, stirring until everything is well coated in the cheese sauce.

Serve immediately, garnished with chopped parsley.

Feel free to customize the vegetables according to your preference, adding mushrooms or jalapeños for an extra kick.

For a lighter version, you can substitute half-and-half for heavy cream and use less cheese.