This is a hearty low carb comfort meal! If you enjoy the flavors of a Philly cheesesteak, without the bread, then you will love this recipe!

Makes 4 bowls

Ingredients:

• 1 1/2 lbs. ribeye or sirloin steak, thinly sliced
• 2 T. olive oil, divided
• 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. black pepper, or to taste
• 1 T. Worcestershire sauce (optional)
• 1 c. shredded provolone (or mozzarella) cheese
• 1/2 c. cream cheese

Directions:

1. Place the steak in the freezer to firm it up, as it makes the steak easier to cut. Then thinly slice it against the grain. Put it in a bowl then season it with the garlic powder, smoked paprika, salt (to taste) & black pepper (to taste). Mix it all together with your hands until it is well combined & then set it aside.
2. Heat 1 T. of the olive oil in a large skillet over medium-high heat. Add the bell peppers & the onion. Sauté while stirring frequently, until soft & caramelized (about 6-8 minutes). Remove & set aside.
3. Add the second T. of olive oil to the same pan & 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.
4. Lower the heat to medium. Return the peppers & onions to the skillet. Add the cream cheese & shredded provolone. Stir gently until everything melts together into a creamy, cohesive mixture.
5. Serve the cheesesteak mix into four bowls. For added variety, spoon it over cauliflower rice, sautéed greens, or top it with avocado or shredded lettuce.