Bring a large pot of salted water to a boil. Cook the penne until one minute shy of al dente, reserving 1/2 cup pasta water before draining.

Pat the steak dry, then season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 teaspoon olive oil in a 12-inch skillet over medium-high heat. Sear the steak in a single layer for 2 to 3 minutes, turning once, then transfer it to a plate.

Add the remaining oil, onion, bell pepper, mushrooms, remaining salt, and remaining pepper. Cook for 5 minutes, stirring occasionally, until softened and lightly browned.

Stir in the garlic and Worcestershire sauce. Cook for 30 seconds, until fragrant.

Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.

Pour in the beef broth gradually, scraping up the browned bits. Add the evaporated milk and simmer for 3 to 4 minutes, until the sauce lightly coats the spoon.

Remove the skillet from the heat. Add the provolone a little at a time, stirring until smooth.

Return the steak to the skillet and add the drained pasta. Toss over low heat for 1 minute, adding reserved pasta water a tablespoon at a time if the sauce is too thick.