Preheat your oven to 400°F. Lightly grease an 8x8 or 9x9 baking dish.

Prepare the scalloped potatoes: In a mixing bowl, combine the dry Idahoan potatoes, sauce packet, 1½ cups boiling water, and 1 tablespoon butter. Stir until smooth and set aside.

Cook the steak mixture: Heat olive oil in a skillet over medium-high. Season sliced steak with garlic powder, salt, and pepper. Sear until just cooked through (about 2–3 minutes per side). Remove and set aside.

Sauté veggies: In the same pan, cook bell peppers and onions until softened (about 4–5 minutes). Add steak back to the pan and toss to combine.

Layer it up: In your greased baking dish, layer: Half of the scalloped potato mixture All of the steak + pepper mixture Slices of provolone cheese Remaining scalloped potatoes Sprinkle shredded mozzarella on top

Bake: Bake uncovered for 25–28 minutes, or until the top is golden brown and bubbling. Broil for the last 1–2 minutes if you want extra crisp.

Rest & garnish: Let it cool for 5–10 minutes before serving. Garnish with fresh parsley for a pop of color.