1. 1. Cook the elbow macaroni according to the package instructions. Once it’s al dente, drain and set it aside.

2. 2. In a large skillet, heat the olive oil over medium-high heat. Add the diced steak and cook until browned. Remove the steak from the skillet and set it aside.

3. 3. In the same skillet, sauté the bell peppers and onions until softened, about 5-7 minutes.

4. 4. Reduce heat to medium-low and add the milk, garlic powder, and onion powder. Whisk until well combined. Gradually add the shredded pepper jack cheese, stirring until smooth.

5. 5. Return the cooked macaroni and steak to the skillet, folding them into the queso sauce until evenly coated.

6. 6. Season with salt and pepper to taste.