Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package instructions until al dente, typically about 7-8 minutes. Once cooked, drain the pasta in a colander and set it aside.

Sauté the Steak: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the diced beef steak with salt and pepper before adding it to the hot skillet. Cook for 5-7 minutes until browned and cooked through. Remove the steak from the skillet and set aside.

Sauté the Vegetables: Using the same skillet, add the diced bell peppers and onions, sautéing for 4-5 minutes until softened. The onions should be translucent and the peppers vibrant.

Prepare the Cheese Sauce: Reduce heat to medium-low, and stir in 1 cup of whole milk, garlic powder, onion powder, and shredded pepper jack cheese. Keep stirring until the cheese melts completely and the sauce is creamy.

Combine Ingredients: Fold the cooked steak and drained elbow macaroni into the skillet with the cheese sauce. Stir until everything is well-coated. Taste and add additional salt and pepper as needed.

Serve and Garnish: Serve the dish hot in individual bowls and garnish with a sprinkle of chopped green onions.