Heat oven to 375°F. Lightly grease a 24-cup mini muffin tin.
Brush both sides of each wonton wrapper with melted butter. Press into the muffin cups to form shells.
Bake shells until lightly golden, 7–8 minutes. Cool slightly while you cook the filling.
Warm olive oil in a large skillet over medium heat. Sauté onion and bell pepper until tender, 5–6 minutes.
Stir in garlic and cook 30 seconds. Push vegetables to one side of the pan.
Add sliced steak. Season with salt and pepper. Cook, chopping into small bits, until browned, 3–4 minutes.
Splash in Worcestershire and fold everything together. Remove from heat.
Spoon the steak mixture into the shells. Top generously with shredded provolone.
Bake until cheese melts and edges crisp, 6–8 minutes. Broil 1 minute if you want extra color.
Finish with parsley and a few shakes of hot sauce. Serve hot.