Heat 1 tablespoon of olive oil in a large oven-safe deep pan or dutch oven over medium-high heat. Add the thinly sliced ribeye steak and cook until browned, about 3-4 minutes. Remove the steak and set it aside. Leaving any grease in the pan.

In the same pan, sauté the mushrooms, onion, and green bell pepper for 5-7 minutes, or until softened. Stir in the minced garlic and cook for 1 minute.

Mix in the Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to coat the vegetables.

Pour in the beef broth and heavy cream. Bring the mixture to a boil, then stir in the cavatappi pasta. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender.

Lower the heat and stir the cooked ribeye steak back into the pot. Add half of the provolone cheese (chopped) and the shredded mozzarella. Stir until the cheese is melted and the sauce is creamy.

Stir in the butter until fully incorporated. Smooth the pasta mixture evenly in the pot.

Lay the remaining provolone cheese slices over the top to cover the dish. Place the pot under the broiler on high for 2-3 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.

Let the dish rest for 5 minutes before serving. Garnish with fresh parsley, if desired. Enjoy!