Slice steak against the grain as thin as possible (maximum ⅛th inch thick).

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

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.

Bring a large pot of salted water to a boil and cook the pasta until desired tenderness. Drain pasta and set aside.

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 cooked through. 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. Batch cook the meat so that it isn’t overcrowded as it cooks. 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 saute a minute longer.

Add the cream cheese and heavy cream to the skillet and cook until melted. Stir in the grated cheese until melted and the sauce comes to a simmer.

Stir in the cooked pasta.

Put the steak back into the skillet, stirring to fully combine the mixture. If your skillet is not large enough, simply pour everything into a 9x13 casserole dish and stir together in the dish.

Spread into 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.