Preparation Steps

• Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers and sauté until softened, about 5 to 7 minutes. Remove and set aside.
• Add the remaining 1 tablespoon olive oil to the skillet. Add the sliced mushrooms and cook until they release moisture and begin to brown, about 4 minutes. Remove and set aside with the vegetables.
• Increase heat to high, add the thinly sliced steak in an even layer, season with salt and pepper, and sear briefly until just browned, about 2 to 3 minutes. Stir in the Worcestershire sauce and beef broth and cook 1 minute to combine.
• Reduce heat to low and stir in the softened cream cheese until the mixture becomes a creamy sauce. Return the cooked onions, peppers, and mushrooms to the skillet and combine evenly with the steak mixture.
• Transfer the mixture to the prepared baking dish. Arrange the provolone slices over the top, then sprinkle the shredded cheddar evenly.
• If using, scatter the cubed French bread over the cheese layer for a crunchy topping. Bake uncovered for 20 to 25 minutes, until cheese is melted and bubbly and bread is golden.
• Remove from oven and let rest 5 minutes before serving. Spoon portions onto plates or serve with toasted rolls.