Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 thinly sliced yellow onion and 1 thinly sliced green bell pepper. Sauté for 5-7 minutes until softened and golden brown.

Stir in 8 ounces of sliced cremini mushrooms. Cook for 3-5 minutes until browned.

Add 2 cloves of minced garlic, 1 teaspoon of Italian seasoning, and 1 teaspoon of smoked paprika. Cook for 1 minute until fragrant.

Push the sautéed veggies to one side. Add 1 pound of thinly sliced sirloin or ribeye steak, seasoning it with salt and pepper. Sear for 2-3 minutes on each side.

Sprinkle 2 tablespoons of all-purpose flour over the steak and veggies. Stir to coat, then gradually pour in 1 cup of whole milk and 1 cup of beef broth. Cook for 1-2 minutes until combined.

Bring mixture to a gentle simmer over medium heat, stirring frequently for 3-5 minutes until sauce thickens.

Cook 12 ounces of pasta according to package directions until al dente. Drain and set aside.

Add the drained pasta to the skillet with the creamy beef mixture. Stir to combine, then reduce heat to low and mix in 1 cup of shredded provolone cheese and 1 cup of shredded Monterey Jack cheese until melted.