Steps

• Bring a large pot of salted water to a rolling boil. Add in the elbow macaroni and cook according to the package directions until al dente, usually about 8–10 minutes. Once ready, drain the macaroni using a colander and set aside. The perfectly cooked pasta will ensure a chewy texture that balances perfectly with the creamy cheese sauce.
• In a skillet over medium-high heat, warm the olive oil. Add the thinly sliced rib-eye steak, seasoning with salt and pepper. Sauté until the steak is browned and cooked to your liking, which typically takes 4–5 minutes. This process caramelizes the outside of the steak, enhancing its flavors and integrating the rich taste of beef into the final dish.
• Using the same skillet, add a bit more oil if needed, and toss in the diced onion and sliced green bell pepper. Cook for about 5–7 minutes until the vegetables have softened and are slightly caramelized, offering a sweet complement to the savory steak.
• In a separate pot, melt the butter over medium heat. Once melted, whisk in the flour to form a roux, cooking for 1–2 minutes until it turns a light golden color. Slowly pour in the milk, whisking continuously until the mixture is smooth and begins to thicken. Then, gradually add the shredded cheddar and provolone cheese, stirring until the sauce is creamy and cheese-filled.
• Fold the cooked macaroni, sautéed vegetables, and steak slices into the cheese sauce. Stir well to ensure the pasta and steak are fully coated in the creamy, cheesy mixture. Adjust seasoning with salt and pepper as necessary before serving this creamy delight hot.