Cook the fettuccine according to package instructions.
In a large skillet, heat olive oil over medium-high heat. Add the sliced onions and bell pepper.
Add the thinly sliced ribeye steak to the skillet.
Stir in minced garlic and cook until fragrant, about 30 seconds.
Pour in the beef broth and bring to a simmer.
Add the heavy cream and stir to combine.
Mix in the provolone cheese and stir until melted and smooth.
Combine the cooked fettuccine with the sauce, tossing to coat evenly.
Season with salt and pepper to taste before serving.
Serve immediately, garnished with additional cheese if desired.
