Boil the pasta in salted water according to package directions. Drain the pasta in a colander and rinse very well with cold water to prevent it from being mushy.

Set the same large pasta pot over medium high heat and add one tablespoon of the olive oil, steak, kosher salt, pepper, and steak seasoning. Cook 4 to 5 minutes, stirring a few times. Remove the steak and set aside.

Set the same pot over medium heat this time and add the remaining olive oil, onion, green pepper, mushrooms and more kosher salt, pepper, and steak seasoning. Cook 7 to 8 minutes. Add the garlic and Worcestershire sauce, cook 1 more minute then remove the veggies from the pot.

To the same pot still over medium heat add the butter. Once the butter is melted add the heavy cream, kosher salt, pepper, and more steak seasoning. Bring to a boil and then reduce the heat to simmer for 5 to 6 minutes stirring a few times.

Note: Watch carefully as it comes to a boil, if it bubbles up just remove from the heat for a moment.

Add the shredded mozzarella cheese and stir until melted. Then add the cooked pasta, cooked steak, and cooked veggies. Toss until evenly combined.

Taste for seasoning and add more kosher salt, pepper, and/or steak seasoning if needed.