In a large pot or Dutch oven, combine the beef broth and water. Bring this mixture to a boil over medium-high heat. Add your chosen short pasta to the boiling liquid and cook it according to the package directions until it's al dente, stirring occasionally to prevent sticking.

While the pasta is cooking, place a large skillet over medium heat. Melt the butter, and once it’s bubbling, add the thinly sliced flank steak. Sear the steak slices until they are browned on all sides, which should take about five minutes. Once cooked, remove the steak from the skillet and set it aside.

In the same skillet where you cooked the steak, add the sliced green bell pepper and onion. Sauté these vegetables for around five minutes or until they soften and become fragrant. Then, stir in the minced garlic and cook for another minute.

After draining the pasta, be sure to reserve about half a cup of the pasta cooking water. Return the cooked pasta, sautéed vegetables, and cooked steak to the pot you used for pasta. Add the reserved pasta water, cream cheese, shredded provolone cheese, grated Parmesan cheese, and black pepper. Stir everything together until the cream cheese melts.

Season the dish with salt to taste, and once everything is well combined and heated thoroughly, remove the pot from heat. Your Philly Cheesesteak Pasta is now ready to be served!