Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
1 pound pasta
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned, about 3-5 minutes. Add the onions and bell pepper (if using) and cook until softened, about 5-7 minutes more. Season with garlic powder, salt, and pepper. Remove from skillet and set aside.
1 tablespoon olive oil, 1 pound thinly sliced steak, 1 medium onion, 1 green bell pepper, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until smooth. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly.
4 tablespoons butter, 4 tablespoons all-purpose flour, 3 cups milk
Reduce heat to low. Stir in cream cheese until melted and smooth. Add provolone cheese and Parmesan cheese, stirring until melted and creamy. Season with salt and pepper to taste.
8 ounces cream cheese, 2 cups shredded provolone cheese, 1/2 cup grated Parmesan cheese, salt, pepper
Add the cooked pasta and the steak and vegetable mixture to the cheese sauce. Gently toss to combine.
1 pound pasta, 1 pound thinly sliced steak, 1 medium onion, 1 green bell pepper
Serve immediately, garnished with extra Parmesan cheese or fresh parsley, if desired.
1/2 cup grated Parmesan cheese
