Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta. Cook according to package directions until al dente, about 8-10 minutes.

Drain the pasta in a colander, reserving 1/2 cup of pasta water. Set aside.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over high heat until shimmering.

Add the sliced ribeye steak in a single layer (work in batches if needed). Season with salt and pepper. Cook 2-3 minutes without stirring, then flip and cook 1-2 more minutes until browned but not fully cooked.

Transfer the steak to a plate and set aside.

Add the remaining 1 tablespoon olive oil to the skillet. Add sliced bell pepper, onion, and mushrooms. Cook over medium-high heat 5-6 minutes until softened and lightly browned.

Add minced garlic, dried oregano, and Worcestershire sauce. Cook 1 minute until fragrant.

Return the steak to the skillet with vegetables. Stir and cook 2 more minutes. Remove mixture from skillet and set aside.

In the same skillet, melt butter over medium heat. Whisk in flour and cook 1-2 minutes until lightly golden.

Gradually whisk in milk and beef broth. Cook, stirring constantly, until sauce thickens, about 5-7 minutes.

Reduce heat to low and stir in provolone cheese and cream cheese until melted and smooth.

Season sauce with salt, black pepper, and garlic powder.

Add the cooked pasta and steak-vegetable mixture to the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

Heat through for 2-3 minutes. Serve hot.