Philly Cheesesteak Casserole

In a large bowl, whisk together red wine vinegar, Worcestershire sauce, baking soda, 2 minced cloves of garlic, onion powder, dried thyme, salt, pepper, and 2 cups of water.
Slice steak against the grain as thin as possible (maximum ⅛th inch thick).
Add sliced steak to the marinade mixture and set the timer for 15-30 minutes.
While the meat is marinating, slice the vegetables and grate the cheese.
Preheat oven to 400°F.
Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat. Drain the marinade from the meat and discard. Cook the meat in the hot skillet until browned on all sides. Batch cook the meat so that it isn’t overcrowded as it cooks. The baking soda from the marinade will result in some foaming in the skillet. This won’t effect the tenderness or flavor of the meat. Remove the meat from the skillet.
Add the remaining butter to the skillet. Saute the bell peppers and onions until softened, about 5 minutes. Add in remaining minced garlic and sauté a minute longer.
Add the cream cheese and heavy cream to the skillet and cook until melted. Bring to a low simmer and stir in the grated cheese until melted. Remove from heat.
Put the steak back into the skillet, stirring to fully combine the mixture.
Spread into a casserole dish. Top with a layer of provolone cheese.
Bake 15 minutes until the cheese has fully melted and toasted to a golden brown.
Sprinkle with chopped parsley and serve immediately.