Preheat oven to 350 degrees.
Cook lasagna noodles according to package directions and set aside.
In a large cast iron skillet heat avocado oil over medium-high heat. Add chopped steak and butter. Cook until steak begins to crust a dark brown on some pieces, about half of the steak.
In a large bowl mix ketchup, Worcestershire sauce, salt, and pepper. Remove cooked steak from skillet and mix to coat the steak pieces with ketchup mixture.
In the same skillet add sliced green pepper and onions. Cook until peppers begin to caramelize about 5 minutes. Add garlic and cook for another minute, then remove from heat.
In a medium saucepan melt 1 tablespoon butter. Add flour and cook for 1 minute. Slowly add milk and cream, cooking and stirring until mixture begins to thicken. Remove from heat and stir in 1 cup shredded provolone cheese, stirring until the cheese is melted.
To assemble the dish, spray a baking dish with non-stick cooking spray. Divide the steak mixture between the eight lasagna noodle and top with 1 cup provolone cheese divided between the eight noodles.
Roll the steak and cheese up in the noodles creating a pinwheel. Place roll seam side down in the prepared baking dish.
Pour the cheese sauce over rolls in baking dish.
Spread the onion-pepper mixture over the top of the cheese sauce and sprinkle with remaining 1/2 cup shredded cheese.
Bake for 30 – 35 minutes until hot, bubbly, and the cheese is beginning to brown.
Let sit for 5 minutes and serve.