Preheat your oven to 400 degrees Fahrenheit.

Slice each green bell pepper from the top down through the core and remove the core, seeds, and membrane. Place in a greased 9x13 baking dish and bake for 15 minutes.

In a large skillet over medium-high heat, add half of the olive oil, then add the shaved steak. Cook for about 5-7 minutes, until fully browned, and transfer to a plate.

In the same skillet, add the remaining olive oil. Add the sliced onion and red bell pepper, cooking for about 5 minutes. Then add the chopped mushrooms and cook for an additional 2 minutes until tender.

Return the cooked steak to the skillet, drizzle in the Worcestershire sauce, sprinkle in the kosher salt and black pepper, and stir. Break up 2 slices of provolone cheese into the mixture and stir until melted.

Remove the partially baked green peppers from the oven. Divide the steak and vegetable mixture into each pepper. Top with a slice of provolone cheese.

Return the dish to the oven and bake for 15-30 minutes, depending on your texture preference for the peppers.