Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water before draining. Set the cooked pasta aside. Pro tip: Don't drain it completely—leaving a bit of moisture helps the pasta blend better with the sauce.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it's completely browned (about 5-7 minutes). Drain any excess fat if needed. Pro tip: For extra flavor, look for ground beef with 20% fat—it creates a juicier, more flavorful result than leaner varieties.

Season the cooked beef with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside in a bowl. Pro tip: Don't over-season now—you'll add more seasonings to the complete dish, so taste as you go.

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and both bell peppers. Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are softened and the peppers have slight char marks. Pro tip: The peppers should still have a little texture—you don't want them completely mushy. This gives your Philly Cheesesteak Pasta better mouthfeel.

Add the minced garlic and cook for another 1-2 minutes until fragrant. Pro tip: Fresh garlic makes a huge difference here—it adds real depth to this easy comfort food pasta recipe.

Pour in the beef broth and heavy cream. Stir well to combine. Add the Worcestershire sauce, garlic powder, onion powder, paprika, and remaining salt and black pepper. Bring the mixture to a gentle simmer over medium heat. Pro tip: The Worcestershire sauce is key to getting authentic Philly flavor—don't skip it!

Return the cooked ground beef to the skillet and stir to combine with the vegetables and sauce. Pro tip: Everything should smell absolutely amazing at this point.

Reduce heat to low. Add the provolone and American cheese, stirring constantly until completely melted and the sauce is smooth and creamy. This should take about 2-3 minutes. If the sauce is too thin, let it simmer for another minute or two to thicken slightly. Pro tip: Low heat prevents the cheese from becoming grainy or separating. Patience is key for a smooth, creamy Philly Cheesesteak Pasta!

Add the cooked pasta directly to the skillet with the sauce. Toss everything together thoroughly, using some of the reserved pasta water if needed to reach your desired consistency. The sauce should coat every piece of pasta beautifully. Pro tip: Start with 1/4 cup of pasta water and add more gradually—you can always add more, but you can't remove it!

Taste and adjust seasonings as needed. Garnish with fresh parsley and grated Parmesan cheese if desired. Serve immediately while hot and creamy. Pro tip: This Creamy Philly Cheesesteak Pasta is best enjoyed right after making it, but you can refrigerate leftovers for later.