Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Sauté for about 5 minutes until they start to soften and caramelize slightly. Remove the vegetables from the skillet and set aside.

In the same skillet, add the thinly sliced ribeye steak. Season with salt, pepper, and garlic powder. Cook for 3-4 minutes, stirring occasionally, until the steak is browned but still tender. Return the vegetables to the skillet and toss everything together.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux. Slowly add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes. Stir in provolone and mozzarella cheese until melted and smooth. Season with paprika, crushed red pepper flakes (if using), salt, and black pepper.

Add the cooked pasta to the skillet with the steak and vegetables. Pour the cheese sauce over everything and toss until the pasta is fully coated. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.

Plate your Philly Cheese Steak Pasta and sprinkle a little extra cheese on top if you’re feeling decadent. Grab a fork, take a bite, and savor the creamy, cheesy, meaty goodness. Don’t be surprised if everyone goes back for seconds—or thirds!