Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Heat olive oil in a large skillet over medium-high heat. Add sliced onions and cook for 5-6 minutes until caramelized.

Add bell peppers to the skillet and cook for 4-5 minutes until softened.

Add minced garlic and cook for another minute until fragrant.

Push vegetables to one side of the skillet and add thinly sliced ribeye steak to the other side.

Season the steak with salt, pepper, paprika, onion powder, and cayenne pepper.

Cook the steak for 3-4 minutes, breaking it up with a spatula, until just cooked through.

Mix the steak with the vegetables and remove from heat. Stir in fresh parsley and set aside to cool.

In a large bowl, beat the eggs until smooth. Add softened cream cheese and mix until well combined.

Fold in 1½ cups of mozzarella cheese and ½ cup of provolone cheese into the egg mixture.

Pour the cheese and egg mixture onto the prepared baking sheet, spreading evenly to form a rectangle about ¼ inch thick.

Bake for 12-15 minutes until the edges are golden brown and the surface is set.

Remove from oven and let cool for 5 minutes until easy to handle.

Spread the cooled steak and vegetable mixture evenly over the cheese base, leaving a 1-inch border on all sides.

Sprinkle the remaining mozzarella and provolone cheese over the filling.

Starting from one long side, carefully roll the entire sheet into a log, using the parchment paper to help guide the rolling.

Place seam-side down on the baking sheet and brush the top with melted butter.

Bake for an additional 15-18 minutes until golden brown and cheese is melted and bubbly.

Let cool for 10 minutes before slicing into 6-8 portions with a sharp knife.

Serve immediately while warm, or store in refrigerator for later use.