Grill the peppers: Lightly brush bell peppers with olive oil and place over an open flame (grill, gas burner, or broiler). Turn occasionally until the skins are charred and blistered. Let cool slightly, peel off the charred skin, and slice into thin strips.

Cook the macaroni: Bring a large pot of salted water to a boil. Cook macaroni until al dente, drain, and set aside. Reserve ½ cup pasta water.

Sear the steak: Season steak pieces with salt, black pepper, garlic powder, and smoked paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear steak for 3–5 minutes, until browned and cooked to your preference. Remove and set aside.

Make the creamy sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and milk, stirring to combine. Simmer for 3–4 minutes, then stir in Parmesan until smooth and creamy. Season with salt and pepper to taste.

Combine everything: Add cooked macaroni, fire-grilled peppers, and seared steak to the skillet. Toss gently until everything is evenly coated in the sauce. Use reserved pasta water to adjust consistency if needed.

Garnish and serve: Finish with fresh parsley, cracked black pepper, and a sprinkle of red pepper flakes if desired. Serve hot.