12 oz penne pasta (or rotini, ziti, or rigatoni)

1 lb ribeye steak, thinly sliced (can sub with sirloin or shaved beef)

1 tbsp olive oil

1 large onion, thinly sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

3 cloves garlic, minced

8 oz mushrooms, sliced (optional but recommended)

2 tbsp butter

2 tbsp all-purpose flour

1 ¾ cups milk (whole milk or 2%)

½ cup beef broth

1 tsp Worcestershire sauce

½ tsp onion powder

½ tsp garlic powder

1 tsp salt

½ tsp black pepper

1 cup provolone cheese, shredded

½ cup mozzarella cheese, shredded

¼ cup Parmesan cheese, grated

Optional: 4 oz cream cheese for extra creaminess