Cook the high-protein pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta cooking water. Drain pasta well and set aside.

For easiest slicing, place beef in freezer for 15 minutes before cutting, then slice against the grain into ¼-inch strips. Season beef strips with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook beef for 3-4 minutes until browned but tender. Remove from skillet and set aside.

In the same skillet, add sliced onion, bell pepper, and mushrooms if using. Cook for 5-7 minutes until softened and slightly caramelized. Add minced garlic and cook for 1 more minute until fragrant. Remove vegetables and set aside with the beef.

Reduce heat to medium and melt butter in the skillet. Whisk in flour and cook for 1 minute to create a roux.

Gradually whisk in milk and beef broth, stirring constantly. Bring to a simmer and cook until the sauce thickens enough to coat the back of a spoon.

Reduce heat to low and stir in softened cream cheese until melted and smooth. Add provolone and cheddar cheese gradually, stirring until you have a creamy sauce. If sauce is too thick, add reserved pasta water 2 tablespoons at a time.

Stir in Worcestershire sauce. Season with pepper to taste. Add the cooked pasta, beef, and vegetables to the cheese sauce, stirring until well coated and heated through. Serve hot.