Preheat the oven and bake the frozen French garlic bread according to package instructions.

When the bread is done, leave the oven on for melting later.

Heat a skillet over medium-high and add a little oil. When the pan shimmers, add the thinly sliced Philly cheesesteak meat. Sear until browned and fully cooked.

Drain any excess fat, return the pan to the heat, and stir in Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Taste and adjust, then set the seasoned meat aside.

In the same skillet, add a touch more olive oil if needed and sauté the chopped green pepper and onion until tender and slightly caramelized, about 5–7 minutes.

Slice the baked garlic bread in half lengthwise. Layer a generous handful of shredded provolone on the bottom half.

Spread the cooked meat, then the sautéed onions and peppers evenly over the cheese.

Top with the remaining provolone and place the top half of the bread or leave it open-faced.

Return the assembled loaf to the oven for about 5 minutes, until the cheese is gooey and bubbly.

Slice and serve hot while the cheese is still stringy.