Cook the cavatappi in salted water according to the package directions until al dente. Drain.

Warm the milk and cream cheese over low heat until the cream cheese melts. Bring to a gentle simmer and season to taste. Turn off the heat and stir in the cubed provolone until smooth and moderately thick. Fold in the cooked pasta and set aside.

Coat a large skillet with olive oil. Sear the shaved ribeye until browned, then transfer it to a tray. Break up any large pieces.

In the same skillet, cook the mushrooms first. Add the diced onion and bell peppers and cook until tender. Add garlic paste, Worcestershire sauce, AP seasoning, and optional chicken bouillon. Return the steak to the skillet and fold together.

Combine the steak and vegetables with the provolone-coated pasta.

In a separate skillet, melt the butter and toast the panko, stirring, until golden and crisp. Season lightly.

Serve with the toasted panko and optional Cheese Whiz.