Place an oven rack in the center of the oven; preheat to 400°F. Cut off and discard any stem ends from the green beans. Halve, peel, and thinly slice the onion. Roughly chop the peppers.

In a bowl, combine the biscuit mix, mascarpone, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix). Lightly oil the center of a sheet pan. Scoop 2 equal-sized dollops of the biscuit dough onto the oiled portion of the sheet pan. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven and let stand at least 2 minutes.

Meanwhile, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the green beans. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

To the pan of reserved fond, add the sliced onion (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Add the worcestershire sauce (carefully, as the liquid may splatter); stir to coat, scraping up any fond. Taste, then season with salt and pepper if desired.

In a bowl, whisk together the honey, 1 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the baked biscuits and cooked green beans. Top the steaks with the glazed onion. Top the biscuits with the hot honey. Top the green beans with the chopped peppers. Enjoy!