1. Prepare the Beef: Season the ribeye slices with salt and pepper. In a skillet over medium-high heat, cook the steak until just browned. Remove and set aside.
2. Sauté the Vegetables: In the same skillet, add olive oil, onions, and green peppers. Cook over medium heat until softened. Add garlic and cook for an additional minute.
3. Combine with Cheeses: Reduce heat to low. Add cream cheese and mayonnaise to the skillet, stirring until smooth. Gradually mix in provolone and American cheeses until melted and combined.
4. Mix in the Beef: Chop the cooked steak into small pieces and stir into the cheese mixture until evenly distributed.
5. Serve Warm: Transfer the dip to a serving dish and serve warm with slices of toasted baguette for dipping.

Notes

• For a spicier kick, add a teaspoon of hot sauce or some chopped jalapeños to the cheese mixture.
• Keep the dip warm in a slow cooker on the low setting if serving over time.