Preheat your oven to 375°F (190°C).

In a large, oven-safe skillet, heat olive oil over medium-high heat. Add the sliced onion and bell peppers. Cook, stirring occasionally, for 8-10 minutes until softened and lightly caramelized. Add the minced garlic and cook for another minute until fragrant. Remove the vegetables from the skillet and set aside.

Add the thinly sliced steak to the same skillet. Season with salt and pepper and cook until browned. Drain any excess fat.

Reduce the heat to low. Add the softened cream cheese and beef broth to the skillet. Stir until the cream cheese is melted and a creamy sauce forms.

Return the cooked onions and peppers to the skillet and stir to combine everything well.

Top the mixture with the provolone cheese slices in an even layer.

Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the cheese is bubbly and golden brown.

Let it rest for 5 minutes before serving. Enjoy!