1. Cut beef steaks into 1-inch pieces. Heat oil in stockpot over medium heat until hot. Brown beef, half at a time; remove. Pour off drippings.
2. Add onion, garlic and Italian seasoning to stockpot; cook and stir 2 minutes. Add beef, tomatoes, broth and wine; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is tender.
3. Stir in mushrooms and mostaccioli; continue cooking, covered, 20 minutes. Uncover; continue cooking 10 minutes or until pasta is tender. Stir in cheese.