In a large resealable bag, combine olive oil, soy sauce, lemon juice, Worcestershire sauce, garlic powder, Italian seasoning, black pepper, salt, and hot sauce. Add sirloin steak and let marinate in the refrigerator for 8 to 24 hours.

Soak wooden skewers in water for 20 to 30 minutes to prevent burning during grilling and preheat grill to around 400°F.

Cut red bell peppers and red onion into uniform pieces. Prepare mushrooms by leaving some stems intact.

Thread marinated sirloin and assorted vegetables onto soaked skewers, alternating between meat and veggies.

Grill kabobs on high for 8-10 minutes, turning halfway through until desired doneness is achieved.

Remove from the grill, tent with foil, and let kabobs rest for 5 minutes before serving.