Preheat your oven to 350°F (175°C).

Thinly slice the onion and bell peppers.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steak and cook until browned, about 3-5 minutes. Season with salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Remove the steak from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onions and bell peppers and cook until softened and slightly caramelized, about 5-7 minutes. Season with salt and pepper.

In a large bowl, combine the softened cream cheese and sour cream. Mix until smooth and creamy.

Spread half of the cream cheese mixture in the bottom of a 9x13 inch baking dish. Top with half of the cooked steak, onions, and bell peppers. Layer with half of the provolone cheese slices. Repeat the layers with the remaining cream cheese mixture, steak, onions, bell peppers, and provolone cheese.

Cover the baking dish with foil and bake for 20 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Let the casserole rest for 5-10 minutes before serving.

Garnish with chopped green onions or hot sauce, if desired. Serve hot and enjoy.