Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni or penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the thinly sliced yellow onion, green bell pepper, and red bell pepper. Sauté for 7-10 minutes, stirring occasionally, until vegetables are tender-crisp and slightly caramelized. Remove vegetables from the skillet and set aside.

Add the thinly sliced sirloin or ribeye steak to the same skillet (adding a touch more oil if needed). Season with 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt. Cook for 3-5 minutes, breaking up the meat as it browns, until no longer pink. Do not overcook.

Return the cooked vegetables to the skillet with the steak. Toss to combine and set aside.

In a separate medium saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in 2 cups of warmed whole milk until the sauce thickens and is smooth, about 3-5 minutes.

Reduce heat to low. Add 8 oz softened cream cheese, 1 cup shredded cheddar cheese, and 1 cup shredded provolone cheese. Stir constantly until all cheeses are melted and the sauce is smooth and creamy. Season with 1/2 tsp black pepper and 1/4 tsp salt. If the sauce is too thick, add a splash of the reserved pasta water.

Add the cooked pasta to the skillet with the steak and vegetable mixture. Pour the cheese sauce over the pasta, steak, and vegetables.

Gently toss everything together until evenly coated. If needed, add a little more reserved pasta water to achieve the desired consistency.

Serve immediately, garnished with optional grated Parmesan cheese.