Heat oven to 375°F and coat a baking dish with nonstick spray.
Heat a large skillet over medium heat and add 1-tablespoon oil.
Season the steak with salt and pepper and add it to the skillet. Cook, stirring occasionally, until steak is browned and almost cooked through, about 3-4 minutes. Transfer meat to a paper cutting board and wipe the skillet clean with additional paper towels. Cut the steak into ½-inch pieces; set aside.
Add the remaining 1-tablespoon oil, 1-tablespoon butter, onion, green pepper and yellow pepper to the skillet. Cook, stirring often, until vegetables have softened, about 5 minutes.
In a large bowl, beat cream cheese and sour cream until smooth. Add pepperoncini, cooked beef and vegetable mixture. Add ½ shredded cheese and stir to blend.
Transfer dip to the prepared dish and sprinkle the remaining shredded cheese on top.
Bake 30 minutes at 375°F or until heated through and bubbly around the edges.
Garnish with chopped fresh parsley and serve with toasted bread chunks. Enjoy!