For optimal results, place the steak into the freezer for 20 to 30 minutes in advance (this makes slicing the steak much easier).
Preheat the Instant Pot to Saute.
Slice the steak into medium thin to thin strips and season with a small amount of salt and black pepper.
Add the butter or oil to the hot Instant Pot. Add minced garlic, the sliced steak, chopped onion, chopped bell pepper, and sliced mushrooms to the Instant Pot and saute, occasionally stirring for 4 to 5 minutes or until steak is browned.
Press Cancel to turn the Instant Pot off. Pour the beef broth into the pot over the steak & veggies and use a wooden spoon to stir & deglaze the bottom of the pot.
Add the Worcestershire sauce, Italian seasonings, paprika, salt, and pepper to the pot and stir.
Place the lid on the pot, lock, and flip the pressure release lever to Sealing. On the control panel press Pressure Cook (or Manual on some Models) on High Pressure and press + or - buttons to set the timer for 6 minutes.
Do a Natural Release for 10 minutes (do nothing & let the pot sit for 10 minutes), and then Quick Release the remaining pressure.
Once all the pressure releases and the pin drops, unlock and remove the lid.
Add the cream cheese, mayonnaise, and shredded cheddar or jack cheese to the pot and stir until melted and blended.
Spoon into bowls and top with provolone cheese slices. Serve.
*all nutritional data are estimates based on the products I used*Servings: 5, Serving Size: 5 ounces, Net Carbs per Serving: 5g, Amounts per serving-