Preheat & Prep: Set your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.

Prepare Garlic Bread: In a small bowl, mix together the softened butter, minced garlic, finely chopped parsley, and salt. Spread this savory butter mixture evenly over both cut sides of the bread. Place the loaves on the prepared baking sheet, cut side up. Bake for 8–10 minutes until lightly crisp (do not fully brown them yet).

Cook Veggies: While the bread toasts, heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced onions and green bell peppers. Cook for 4–5 minutes until softened and slightly caramelized. Remove the vegetables from the pan and set them aside.

Cook Steak: In the same hot pan, add the thinly sliced steak in a single, even layer. Season the meat with salt, black pepper, and the Worcestershire sauce. Cook for 2–3 minutes, stirring occasionally, until just cooked through. Return the cooked vegetables to the pan and mix everything together.

Assemble: Remove the toasted garlic bread from the oven. Spoon the hot steak and vegetable mixture evenly over the top of the bread. Layer the provolone cheese slices over the top, making sure to cover the meat completely. Sprinkle with the extra shredded cheddar if using.

Bake Until Melty: Return the assembled bread to the oven and bake for 8–10 minutes, until the cheese is fully melted and beautifully bubbly. (Optional: For extra golden cheese, turn the oven to broil for 1–2 minutes, but watch carefully so it doesn't burn).

Slice & Serve: Remove from the oven and let the bread rest for 3–5 minutes so the cheese sets slightly. Slice into thick, hearty pieces and serve warm!