In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.

In the same pot, add the beef broth and heavy cream, stirring to combine.

In a skillet, heat olive oil over medium-high heat. Add the sliced beef and cook until browned, about 5-7 minutes.

Add the sliced onion, bell pepper, and mushrooms to the skillet. Cook until the vegetables are tender, about 5 minutes.

Add the cooked pasta to the skillet with the beef and vegetables. Pour the broth and cream mixture over the pasta and stir to combine.

Stir in the garlic powder, salt, and pepper. Cook for an additional 2-3 minutes until heated through.

Remove from heat and stir in the provolone and cheddar cheese until melted. Serve hot.