In a large pot, bring salted water to a rolling boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add diced steak, seasoning with salt and pepper. Cook for 5-7 minutes until browned. Remove and let rest.

Add more olive oil if needed, then toss in diced bell peppers and onions. Sauté for 4-5 minutes until softened. Stir frequently.

Reduce heat to medium-low, add whole milk, stirring. Mix in garlic powder, onion powder, and shredded cheese until melted.

Fold in the cooked steak and elbow macaroni until coated in the sauce.

Spoon into bowls and garnish with chopped green onions. Serve hot.