Boil the pasta according to package directions until al dente. Drain and set aside, reserving about half a cup of the pasta water for later.

In a large skillet, heat olive oil over medium-high heat. Add sliced onions and bell peppers. Cook for 5–7 minutes until soft and caramelized, then add the minced garlic. Stir until fragrant.

Push the veggies to the side and add the thinly sliced ribeye steak. Season with salt and pepper. Sear for 2–3 minutes per side until browned.

Pour in the marinara sauce and stir in the cream cheese. Let it melt into a smooth, creamy base. Add a splash of pasta water if needed for extra creaminess.

Add the cooked pasta to the skillet. Toss everything until coated evenly. Sprinkle the shredded cheese over the top and let it melt.

For a casserole-style twist, transfer it to a baking dish and broil for 3–4 minutes until golden and bubbly.