Start by boiling your pasta in salted water according to the package directions. You want it al dente since it’ll cook a bit more when mixed with the sauce. Drain and set aside.

In a large skillet or pot, heat olive oil over medium heat. Add your ground beef (or steak slices) and cook until browned. Toss in the onions, bell peppers, mushrooms, and garlic. Cook until the veggies are soft and fragrant, about 5-7 minutes. Season with a little salt and pepper.

Push the beef and veggies to one side of the skillet. In the empty space, melt the butter and whisk in the flour. Cook for about a minute, then slowly pour in the beef broth, whisking constantly to avoid lumps. Stir in the heavy cream and bring to a simmer.

Lower the heat and start adding the shredded provolone and mozzarella, one handful at a time. Stir until the sauce is smooth and cheesy. Taste and adjust the seasoning.

Finally, toss the cooked pasta into the skillet with the beef, veggies, and sauce. Stir well to coat every bite in that creamy, cheesy goodness.