1. Set the Instapot to Sauté mode on high and heat the olive oil.

2. Add the sliced steak in batches and sear each side for 1–2 minutes until lightly browned, then remove and set aside.

3. Sauté the onion and bell pepper for 3 minutes until softened, add garlic and cook 30 seconds more, then deglaze with a splash of beef broth.

4. Pour in the remaining beef broth and stir in the high-protein pasta, then return the seared steak with any juices to the pot.

5. Secure the lid, set the valve to sealing, and pressure cook on high for 5 minutes, then perform a quick release.

6. Switch to Sauté mode low and stir in cheddar and provolone gradually until melted and smooth.

7. Add the Greek yogurt or light cream cheese and stir gently until the sauce is glossy and creamy, seasoning with salt, pepper, or red pepper flakes.

8. Turn off the heat, let rest for 5 minutes with the lid ajar, then garnish and serve hot.