4–6 slices provolone cheeseor keto-friendly alternative
1tbspavocado oil or butter
1tbspketo-friendly Worcestershire sauce
Saltto taste
Black pepperto taste
Optional: 1/2 tsp garlic powder
Optional: 1/2 cup sliced mushrooms
Optional: 1 small jalapeñosliced
Instructions
Prep Ingredients
Freeze steak for 20 minutes for easier slicing. Slice steak thinly against the grain. Prepare onion and pepper by slicing thinly.
Sauté Veggies
Heat oil in a large skillet over medium-high. Add onions and bell peppers. Sauté for 5–6 minutes until soft and slightly browned. Remove and set aside.
Cook Steak
In the same skillet, add steak strips. Season with salt, pepper, and garlic powder (if using). Cook 2–3 minutes until browned.
Combine & Melt Cheese
Return veggies to skillet. Add Worcestershire sauce and stir to combine. Top with provolone cheese slices. Cover and melt for 1–2 minutes.
Serve Immediately
Serve hot in bowls, lettuce cups, or over cauliflower rice.
Notes
Partially freezing steak makes it easier to slice thinly.
Use provolone slices (not shredded) for a gooey, authentic melt.
For extra richness, swap avocado oil for butter.
Serve with roasted cabbage, lettuce wraps, or cauliflower rice.Nutrition Information (Per Serving):