Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.

Cook the penne pasta according to package instructions until al dente, then drain and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt, pepper, and Worcestershire sauce, and cook for 2-3 minutes per side. Remove from skillet and set aside.

In the same skillet, add the remaining olive oil, sliced onions, and bell peppers. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1 minute.

Return the steak to the skillet and mix with the veggies. Turn off heat and set aside.

In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux.

Slowly whisk in the milk and beef broth, stirring constantly until the sauce thickens.

Add Dijon mustard, smoked paprika, Italian seasoning, and red pepper flakes. Stir well.

Reduce heat and gradually add shredded provolone, mozzarella, and cheddar cheese, stirring until melted and smooth.

Combine cooked pasta, beef, veggies, and cheese sauce in a large mixing bowl and toss until fully coated.

Transfer the mixture to the prepared baking dish. Sprinkle Parmesan cheese evenly over the top.

Bake uncovered for 20 minutes until bubbly and golden on top.

Remove from oven, garnish with chopped parsley, and serve warm.