1-First Step: Preheat your oven to 375°F (190°C). Slice the top off the Italian bread loaf and hollow out the interior carefully, creating a sturdy shell to hold your filling.

2-Second Step: In a large skillet, melt 1 tbsp of butter over medium heat. Add the sliced onions and bell peppers, sautéing until soft and slightly caramelized, about 5-7 minutes.

3-Third Step: Increase heat to medium-high and add the thinly sliced ribeye steak to the skillet. Cook quickly until browned but still tender, seasoning with salt and pepper.

4-Fourth Step: Add minced garlic to the skillet and sauté for one minute until aromatic, blending flavors.

5-Fifth Step: Remove the skillet from heat and stir in shredded provolone cheese, allowing it to melt into the mixture.

6-Sixth Step: Fill the hollowed bread loaf evenly with the hot steak and vegetable mixture. Replace the bread top and wrap the loaf tightly in aluminum foil.

7-Seventh Step: Bake the stuffed loaf in the preheated oven for 20-25 minutes, until the bread is crisp and the filling is heated through.

8-Final Step: Remove from the oven and unwrap carefully. Slice into portions and serve warm.