Heat an oven-safe skillet over medium heat and add olive oil. Toss in the steak with salt and pepper, cooking for 1-2 minutes until just browned. Remove and drain the steak, then set it aside

Preheat your oven to 375°F

In the same skillet, melt butter and add the sliced peppers, onions, and mushrooms. Sauté until the vegetables are tender

Add minced garlic to the skillet and cook for about 15 seconds, ensuring it doesn’t brown. Pour in the beef broth, using it to deglaze the pan by scraping up the browned bits

Stir in the cream cheese, Worcestershire sauce, parsley, and shredded Italian cheese blend. Allow everything to melt together, then return the steak to the skillet and mix well

Cover the mixture with slices of provolone cheese, ensuring even coverage

If not using an oven-safe skillet, transfer the mixture to a greased 9x13 baking dish and then layer with provolone cheese

Bake in the preheated oven for 15-17 minutes, until the cheese is melted and lightly golden. Enjoy!