1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain and set aside, reserving about ½ cup of the pasta water.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef in an even layer. Let it sear undisturbed for 2 minutes to develop a nice brown crust, then stir and cook for another 2-3 minutes until just cooked through. Remove the beef from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil. Toss in the sliced onions and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until softened and slightly caramelized. Add the minced garlic, smoked paprika, oregano, and red pepper flakes, cooking for another minute until fragrant.
4. Return the cooked beef to the skillet with the veggies. Pour in the beef broth and bring to a simmer. Let it reduce slightly for 3-4 minutes. Season with salt and pepper to taste.
5. Add the cooked pasta to the skillet, tossing everything together. If the mixture feels dry, stir in reserved pasta water a little at a time until you reach a creamy consistency that coats the pasta well.
6. Sprinkle the shredded provolone and cheddar evenly over the pasta. Reduce heat to low and cover the skillet with a lid for 2-3 minutes, just until the cheese melts and becomes gooey.
7. Give everything a final stir, garnish with fresh parsley or chives if you like, and serve immediately.

I remember the first time I made this for Maya and Eli—they both devoured it right away, which to me is the highest praise. The trick I learned early on, from those Wednesday dinner parties in college, is to keep your seasonings balanced and your cheese melty. That way, every bite feels indulgent but homemade.