Preheat the oven to 400°F and lightly coat a 6-cup baking dish with cooking spray.

In a non-stick pan over medium-high heat, melt 1 tablespoon of butter.

Add the diced green bell pepper and onion, cooking for 3 minutes until softened.

Stir in minced garlic and cook for an additional 30 seconds. Remove vegetables and set aside.

Wipe the pan clean, then add the remaining butter. Season thinly sliced ribeye with salt and pepper, then add to the pan. Cook for 4-5 minutes, stirring occasionally.

Add smoked paprika and Worcestershire sauce to the partially cooked steak until browned and mostly cooked through.

Remove the steak from the pan and chop it into smaller pieces if needed.

In a bowl, beat cream cheese until smooth. Add sour cream and mayo, then beat until combined.

Fold the cooked vegetables and steak into the cream cheese mixture using a spatula.

Stir in half of the shredded provolone cheese until evenly distributed.

Spread the dip into the prepared pan and top with the remaining cheese.

Place the dip in the oven and bake for 15-20 minutes or until bubbly and cheese is melted.

Broil the top for an additional 1-2 minutes until the cheese is beautifully browned.

Sprinkle the dip with chopped parsley and serve hot with crostini and celery sticks.