Preheat oven to 400°F.

Using a large frying pan (preferably cast iron), add oil and place over medium-high. Once hot, sear steaks 2-3 minutes per side to develop a deep brown crust; transfer to cutting board.

Reduce heat to medium and sear peppers and onion, stirring often until slightly soft and browned on edges, about 5 minutes; transfer to a mixing bowl.

Slice steaks into super thin 1/2-inch wide ribbons; place steak into bowl with peppers and onions. Add salt, black pepper, oregano and smoked paprika; stir until well combined.

Lightly spray muffin tin with cooking spray; set pan aside.

Lightly dust work surface with flour. Lay out crescent dough and cut each into 6 squares and then round corners. Press discs into muffin tin and place a piece of provolone at the bottom of each dough cup.

Discard excess liquid from steak mixture; evenly divide mixture into each dough cup and top with remaining provolone.

Bake for 8 minutes, rotate pan and bake 5-6 more minutes, or until dough is golden brown and cheese is bubbly on top.

Let steak cups cool at least 10 minutes in tin before serving.