In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced onions and sauté for about 10-15 minutes until golden brown and caramelized.

Once the onions are caramelized, add diced bell peppers and minced garlic, cooking for an additional 3-5 minutes until the peppers are tender.

In a large bowl, combine ground ribeye steak, breadcrumbs, egg, caramelized onions, sautéed bell peppers, and garlic. Season with salt and pepper to taste.

Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper. Transfer the meat mixture into the pan, forming a compact loaf.

In a small bowl, mix ketchup with Worcestershire sauce, spreading it over the meatloaf. Layer additional provolone cheese on top.

Bake in the preheated oven for 45-55 minutes, or until the internal temperature reaches 160°F (70°C). The meatloaf should be nicely browned.

Remove from the oven and let it rest for about 10 minutes before slicing.