Step 1
Slice steak into thick pieces. Season generously on both sides with salt and pepper.
Step 2
Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops 3 to 4 minutes more. Transfer to a bowl to cool.
Step 3
Add diced onion a big pinch of salt and butter to the meat juices in the pan. Cook and stir over medium heat scraping up the browned bits until onions start to soften 5 to 7 minutes.
Step 4
Dice up the red bell pepper green bell pepper pepperoncini pickled red peppers and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften about 5 minutes.
Step 5
Preheat the oven to 400 degrees F (200 degrees C).
Step 6
Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.
Step 7
Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.
Step 8
Bake in the preheated oven until dip is bubbling and heated through 20 to 25 minutes. Broil until top is browned about 1 minute more. Repeat with the second batch of dip.