1. Cook the bowtie pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
2. Pat the steak pieces dry and season with garlic powder, Italian seasoning, salt, and pepper.
3. In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter. Add the steak and sear for 2–3 minutes per side until browned and cooked to your desired doneness. Remove the steak to a plate and tent loosely with foil.
4. Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 30 seconds.
5. Sprinkle the flour over the onion mixture and cook for 1 minute. Slowly whisk in the beef broth and heavy cream, stirring constantly until smooth and slightly thickened.
6. Add the cream cheese cubes and stir until melted and smooth. Reduce the heat to low and stir in the provolone and Parmesan cheeses until fully melted and the sauce is thick and creamy.
7. Return the cooked steak and any accumulated juices to the skillet. Add the cooked bowtie pasta and toss to coat in the creamy sauce. Season with additional salt and pepper as needed.
8. Garnish with fresh parsley if desired and serve immediately.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
