This is one of the most appetizing recipes that you will ever make! It tastes the same as a Philly Cheesesteak Sub but without the bread! It is much healthier for you & it won’t keep you in the kitchen all day long!

Ingredients:

• 1 1/2 lbs. ribeye steak (sirloin steak works, too), thinly sliced
• 2 T. olive oil (or avocado oil or coconut oil)
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium yellow onion, thinly sliced
• 1 tsp. garlic powder
• 1 tsp. smoked paprika,
• 1/2 tsp. salt, or to taste,
• 1/2 tsp. pepper, or to taste
• 1 T. worcestershire sauce (optional)
• 1 c. provolone or mozzarella cheese, shredded
• 1/2 c. sour cream
• Optional add-ins: mushrooms, jalapeños, cauliflower rice, sautéd greens, avocado, shredded lettuce

Directions:

1. Place the steak in the freezer for 15 minutes to firm it up. Then thinly slice it against the grain. Next season it with the garlic powder, smoked paprika, salt & pepper (to taste).
2. Heat 1 T. olive oil in a large skillet over medium-high heat. Add the bell peppers & onion. Sauté, stirring frequently, until soft & caramelized (about 6-8 minutes)/ Remove from the heat & set aside.
3. Add the second T. of olive oil to the skillet & increase the heat. Add the steak strips in a single layer, searing them for about 1-2 minutes per side. Then stir in the Worcestershire sauce (if using).
4. Lower the heat to medium. Return the peppers & onions to the skillet. Add the cream cheese & shredded provolone (or mozzarella) cheese. Stir gently until everything melts together into a creamy, cohesive mixture.
5. Serve the cheesesteak in four bowls. For added variety, spoon it over cauliflower rice, sautéd greens, or top with avocado or shredded lettuce. Mushrooms enhance the flavor & volume! Jalapeños add a spicy twist & add heat!