Marinate the Steak

• In a large bowl, whisk together red wine vinegar, Worcestershire sauce, baking soda, 2 cloves of minced garlic, onion powder, dried thyme, salt, pepper, and water.

• Slice the steak against the grain as thin as possible (about ⅛ inch thick).

• Add the steak to the marinade and let sit for 15-30 minutes while prepping the other ingredients.

Prepare the Ingredients

• Slice the bell peppers and onion.

• Grate the jack cheese and cube the cream cheese.

• Preheat oven to 400°F (200°C).

Cook the Steak

• Heat 1 tbsp butter and 1 tbsp oil in a large skillet over medium heat.

• Drain and discard the marinade from the steak.

• Cook the steak in batches until browned on all sides (the baking soda may create some foaming, but it won’t affect the flavor).

• Remove steak from the skillet and set aside.

Sauté the Vegetables

• Add the remaining butter to the skillet.

• Sauté the bell peppers and onions for about 5 minutes until softened.

• Add the remaining garlic and sauté for 1 more minute.

Make the Cheese Sauce

• Reduce heat to low and add cream cheese and heavy cream to the skillet.

• Stir until melted, then bring to a low simmer.

• Stir in the grated jack cheese until fully melted.

• Remove from heat and add the cooked steak, stirring to combine.

Assemble & Bake

• Transfer the steak mixture to a greased casserole dish.

• Layer provolone cheese slices over the top.

• Bake for 15 minutes, or until the cheese is golden and bubbly.

Serve & Enjoy

• Sprinkle with chopped parsley, if desired.

• Serve hot and enjoy!