Prep the ingredients: Dice the onion, slice the bell pepper, and cut the ribeye into thin strips after trimming excess fat.

Cook the steak: Heat olive oil in a large skillet over medium-high heat. Add the steak strips, seasoning them with steak blend, garlic powder, onion powder, salt, and pepper. Cook until browned.

Add the vegetables: Mix in the onion and bell pepper. Sauté for about 5 minutes, until softened.

Create the creamy base: Pour in the heavy cream and add the cream cheese. Cover and let it simmer 5–10 minutes to soften the cream cheese. Uncover and stir until the mixture becomes smooth.

Season and melt the cheese: Add more garlic powder, onion powder, oregano, and paprika. Stir in the mozzarella until melted and creamy.

Combine with the pasta: Add the reserved pasta water and cooked penne. Toss until well-coated. Add additional mozzarella if you prefer a richer, cheesier sauce.

Serve: Stir until everything is fully melted and silky. Serve hot, ideally with garlic bread.