In a large skillet, heat a drizzle of oil over medium-high heat. Add the ground beef, breaking it up with a spatula, and cook for about 5-7 minutes until it’s browned and no longer pink. Drain any excess grease and set aside.

In the same skillet, add the chopped onion and green bell pepper. Sauté for about 3-4 minutes until softened and fragrant.

Sprinkle in the steak seasoning, garlic powder, onion powder, paprika, and oregano. Stir and cook for another minute to bloom the spices.

Pour in the beef broth, milk, tomato sauce, and mix well. Add the uncooked spiral pasta, stirring to submerge. Raise the heat to bring to a gentle simmer, about 2-3 minutes.

Cover with a lid and reduce the heat to low. Cook for 10-15 minutes, stirring occasionally, until the pasta is tender and sauce thickens.

Remove the lid and stir in 1 cup of shredded mozzarella cheese until melted. For an extra cheesy finish, sprinkle remaining mozzarella on top and cover for a couple of minutes.

Once the cheese is melted and bubbly, remove from heat. Optionally sprinkle with dried parsley and serve hot.