Cook the Pasta Bring a large pot of salted water to a boil. Cook the pasta just until al dente, you want it tender but still with a little bite since it will bake later. Drain well and set aside.

Sauté the Veggies In a large skillet, heat the oil over medium-high heat. Add the diced bell peppers and onion, season with a pinch of salt and some Greek seasoning. Sauté for 5-7 minutes, stirring occasionally, until softened and starting to caramelize a bit around the edges.

Cook the Beef Add the thin-sliced cheesesteak meat right into the skillet with the veggies. Season it with smoked paprika, onion powder, and black pepper. Cook until the beef is browned and tender, breaking it apart as it cooks. Do not overcook it, you want it juicy.

Make the Cheese Sauce Reduce the heat to medium. Add minced garlic and sauté for about 30 seconds, just until fragrant. Pour in the heavy cream and stir well to deglaze the pan. Add the Parmesan, Colby Jack, and provolone slices, stirring until everything melts into a smooth, creamy sauce. If it gets too thick, add a splash more cream.

Combine Everything Toss the cooked pasta into the skillet and stir until all the noodles are fully coated in the cheesy sauce. For an extra hit of gooey goodness, mix in a little more Colby Jack cheese here.

Bake It Transfer everything into a greased baking dish. Spread it out evenly and top with a generous layer of cheese. Bake at 350°F (175°C) for 15-20 minutes, until bubbly, melty, and golden around the edges.

Serve & Enjoy Scoop it hot from the dish. It should be creamy, cheesy, beefy, and perfectly comforting