Bring a large pot of salted water to a boil and cook the protein pasta according to package instructions until al dente. Drain and set aside.

In a large skillet over medium-high heat, cook the lean ground beef until browned and fully cooked. Drain any excess fat from the pan.

Add the diced green peppers and onions to the skillet with the beef. Sauté for 6-8 minutes until the vegetables are tender.

Stir in the minced garlic and cook for an additional 60 seconds until fragrant.

Reduce the heat to low. Stir in the Greek yogurt, milk, Worcestershire sauce, onion powder, salt, and pepper. Mix until a consistent base forms.

Gradually fold in the shredded provolone cheese, stirring continuously until the cheese is completely melted and the sauce is smooth.

Add the cooked pasta to the skillet and toss thoroughly to ensure all noodles are coated in the cheesesteak mixture.

Remove from heat immediately to prevent the yogurt sauce from curdling and serve hot.