Preheat your oven to 350°F and grease a 9x13-inch baking dish.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add 1½ pounds of ribeye or sirloin steak (thinly sliced) and cook for 3-4 minutes until browned. Season with salt and pepper. Remove to a plate.

In the same skillet, add 1 sliced green bell pepper, 1 sliced red bell pepper, and 1 sliced onion. Cook for 8-10 minutes over medium heat until caramelized and tender.

Add 3 cloves of minced garlic and cook for 30 seconds until fragrant.

Return the steak to the pan and add 1 tablespoon of Worcestershire sauce. Stir to combine.

In a medium bowl, mix together 8 oz of softened cream cheese, ½ cup of sour cream, ½ cup of beef broth, 1 teaspoon of garlic powder, salt, and pepper until smooth.

Pour the cream cheese mixture over the steak and vegetables, stirring to coat everything evenly.

Transfer the mixture to the prepared baking dish and spread evenly.

Top with 8 slices of provolone cheese, covering the entire surface.

Bake for 20-25 minutes until the cheese is melted and bubbly. The casserole center must reach 165°F.

Optional: broil for 2-3 minutes for extra golden cheese.

Let rest for 5 minutes before serving. Serve with a side salad.