Prepare 2 cups of rice according to package directions. Fluff with a fork and set aside.

Thinly slice the bell peppers and onion. Set aside.

In a large skillet, heat 1/2 tbsp of oil over medium-high heat. Add the sliced peppers and onions. Cook for 6–8 minutes, stirring occasionally, until softened and slightly caramelized. Remove from the skillet and set aside.

In the same skillet, add the remaining 1/2 tbsp oil. Add the thinly sliced sirloin steak. Season with salt, onion powder, garlic powder, paprika, and black pepper. Cook for 4–6 minutes until browned and cooked through.

Stir in Worcestershire sauce. Add the cooked peppers and onions back into the skillet and toss everything together. Lay the slices of provolone cheese over the mixture and cover the skillet for 1–2 minutes until the cheese is melted and gooey. Stir gently to combine.

Divide the rice evenly among 4 bowls. Top each with a layer of shredded lettuce. Spoon the cheesy steak and pepper mixture over the top.

Serve warm as a complete meal-in-a-bowl with all the flavors of a cheesesteak.