Pat dry the ribeye steak and generously coat it with steak seasoning. Allow it to sit for 30 minutes at room temperature to absorb the flavors, or refrigerate it overnight.

In a large skillet, heat 2 tablespoons of mild-tasting oil over medium heat. Add the sliced yellow onions and bell peppers, cooking for about 5-7 minutes until they are soft and caramelized.

In a medium saucepan, combine 1 cup of heavy cream and 8 ounces of cream cheese over medium heat, stirring continuously until the mixture is smooth and creamy. Gradually mix in 8 ounces of provolone cheese, 1 teaspoon of kosher salt, 1 teaspoon of pepper, 1 teaspoon of garlic powder, and 1 tablespoon of hot sauce.

To make slicing easier, place the seasoned steak in the freezer for 10-20 minutes. After chilling, thinly slice the steak against the grain.

Return the skillet to medium-high heat, adding the sliced ribeye steak. Cook for about 45-60 seconds on each side, or until browned.

Divide the sautéed onions and bell peppers among bowls. Layer the hot, sliced steak atop the vegetables, and generously ladle the creamy cheese sauce over the dish.