Heat the oven to 350F.
Heat an oven-safe large (10 inches) non-stick skillet on the stove over medium heat.
While the skillet is heating, prepare your ingredients. Dice your steak into 1/2 inch pieces. Finely dice your onion and bell pepper. Cut the provolone cheese slices into squares approximately 1/2 to 3/4 inches.
Add the oil to the hot skillet. Add the onion and bell pepper and cook until just tender, approximately 3-5 minutes.
While the vegetables are sauteeing, in a medium bowl whisk the eggs until broken up. Add the provolone cheese, salt, and black pepper to the eggs and whisk to combine.
When the vegetables are ready, add the steak and stir to combine. Then add the egg mixture to the skillet. Stir very lightly. Let the egg mixture sit and cook on the stove until the edges are just set, approximately 5 minutes.
Turn the stove off and place the skillet in the oven. Let the frittata cook until it is cooked through and dry to the touch on top, approximately 10-13 minutes.
Use a rubber spatula to loosen the frittata and either slide out or flip onto a plate. Serve immediately.