Bring a large pot of heavily salted water to a rolling boil and cook your short pasta according to the package directions until it reaches a firm al dente texture. Drain the water completely and set the noodles aside (or check the recipe note below to cook this as a true one-pot meal).

Heat the olive oil or butter in a large, deep skillet over medium-high heat. Drop in the ground beef, diced yellow onion, and green bell pepper, cooking for 5 to 7 minutes while continuously breaking the meat apart into uniform, fine crumbles with a wooden spoon until the beef is fully browned and the vegetables have softened.

Tilt the pan slightly to ladle out or drain away any heavy excess pooling grease, leaving just a thin coat of flavorful lipids behind, then reduce the stove heat to medium.

Add the chopped garlic, dried thyme, and Montreal steak seasoning straight into the hot meat and vegetables, stirring continuously for exactly 60 seconds until intensely fragrant.

Pour the beef broth and Worcestershire sauce directly into the skillet, bringing the liquid up to a rapid boil. Use your wooden spoon to aggressively scrape up any savory, dark caramelized bits anchored to the bottom of the pan, then reduce the heat to low and let it simmer for 3 minutes to concentrate the savory base.

Turn off the stove burner completely. Stir the processed cheese sauce and the chopped provolone directly into the hot, bubbling meat matrix, folding continuously for about a minute until the cheeses are entirely liquefied, smooth, and melted.

Add the cooked, drained pasta straight into the skillet. Toss the noodles vigorously with tongs or a large spatula for 1 to 2 minutes; the loose surface starches from the pasta will instantly link up with the hot cheese lipids, transforming the liquids into a glossy, unified glaze that hugs the noodles perfectly. Serve immediately while piping hot.