2 tablespoons olive oil
1 pound strip steak, thinly sliced
2 tablespoons butter
1 red or green bell pepper, thinly sliced
1/2 white onion, thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
4 ounces mushrooms, thinly sliced
4 ounces shredded provolone cheese
Heat the oil in a large skillet over medium-high heat. Add the meat and cook, stirring, until browned, about 6 minutes. Transfer the meat to a plate.
Add the butter to the skillet and melt it over medium-high heat.
Put the onions in the skillet and cook, stirring frequently, until softened and golden brown, about 10 minutes.
Add the peppers and mushrooms and cook, stirring occasionally, until softened, about 5 minutes more.
Return the beef to the pan and stir in the Worcestershire sauce and hot sauce.
Divide the meat and vegetables evenly among four oven-safe serving bowls. Sprinkle the provolone cheese over the meat, dividing equally.
Place the bowls under the broiler and heat until the cheese is bubbly and browned, about 3 minutes.
Serve hot.