Preheat oven to 375°.
Cut bell pepper in half. Remove the stem, seeds, and membrane. I usually use a small metal spoon to scoop out the membrane.
Slice steak into very thin pieces and place into a small bowl.
Add salt and pepper to the bowl (about ¼ tsp each), and stir to combine.
Stuff each pepper with steak.
Place pepper halves into a baking dish.
Add a small amount of water to the dish, not covering more than half of the peppers.
Place two slices of provolone cheese on top of each pepper half.
Cover with aluminum foil. Bake for about 20 minutes.
Uncover and bake for about another 10-15 minutes, or until cheese begins to brown.