Step 1: Cook the Pasta

1. Fill a large pot with water, add a tablespoon of salt, and bring it to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.

Step 2: Prepare the Steak

1. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the thinly sliced steak in batches, cooking for 1–2 minutes per side until browned. Remove the steak from the skillet and set it aside. (Don’t overcrowd the pan to ensure the steak sears properly.)

Step 3: Sauté the Vegetables

1. In the same skillet, add the sliced onion and bell peppers. Sauté for 5–7 minutes until softened and slightly caramelized.
2. Add the minced garlic, Worcestershire sauce, smoked paprika, salt, and black pepper. Cook for another 1–2 minutes until fragrant. Remove the vegetables from the skillet and set aside with the steak.

Step 4: Make the Cheese Sauce

1. In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter.
2. Sprinkle in the flour and whisk continuously for 1–2 minutes to create a roux.
3. Gradually pour in the milk while whisking, ensuring no lumps form. Cook for 3–4 minutes, stirring frequently, until the mixture thickens slightly.
4. Lower the heat and add the shredded provolone, mozzarella, and Parmesan (if using). Stir until the cheese is fully melted and the sauce is smooth. Add the garlic powder, onion powder, and a pinch of salt and pepper.

Step 5: Combine Everything

1. Return the cooked pasta, steak, and vegetables to the skillet with the cheese sauce. Toss everything together until the pasta is evenly coated and the steak and vegetables are well-distributed.
2. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Step 6: Serve and Garnish

1. Divide the pasta among bowls or plates. Garnish with fresh parsley, a sprinkle of crushed red pepper flakes (if desired), and additional Parmesan cheese. Serve immediately and enjoy!