Steps

• Prepare your macaroni according to package instructions, ensuring that it’s al dente. Drain and set it aside.
• In a large skillet over medium heat, add olive oil and cook the ribeye steak slices until they're browned and just cooked through, about 3 to 5 minutes.
• Using the same skillet, sauté the onion, bell pepper, and mushrooms until softened, about 5 to 7 minutes. Season with salt and pepper.
• Melt butter in a pot over medium heat. Add flour and whisk until golden and bubbly, forming a roux. Gradually whisk in milk and bring the mixture to a simmer until thickened.
• Stir in the cream cheese until smooth, then fold in the shredded provolone until melted and creamy.
• Add the cooked macaroni, steak, and sautéed vegetables into the cheese sauce. Mix thoroughly.
• Pour the mixture into a greased baking dish. If desired, sprinkle additional provolone cheese on top.
• Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until bubbly and golden on top. Let cool slightly before serving.