In a skillet over medium heat, add the sliced ribeye steak, diced onion, and green bell pepper. Cook until the meat is browned and the vegetables are tender, about 8-10 minutes.

In a mixing bowl, combine the softened cream cheese, sour cream, Worcestershire sauce, minced garlic, salt, and black pepper. Mix until smooth.

Add the cooked meat and vegetable mixture to the cream cheese mixture. Stir in the shredded provolone and mozzarella cheese until well combined.

Transfer the dip mixture to a baking dish and spread evenly. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let cool slightly. Serve warm with tortilla chips and sliced baguette for dipping.