Ingredients
- 1 lb ribeye steak, thinly sliced
- 1 medium bell pepper, sliced (any color you like)
- 1 medium onion, sliced
- 2 cups cauliflower rice (store-bought or homemade)
- 4 oz cream cheese, softened
- 1 cup shredded provolone cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: garlic powder and crushed red pepper flakes
Equipment Needed
- Large skillet
- Spatula or wooden spoon
- Knife and cutting board
- Mixing bowl for the cream cheese
- Measuring cups and spoons
Step-by-Step Instructions
First, let’s get that skillet heated up! I recommend using a large skillet because it gives you plenty of space to cook the steak and veggies without crowding. Heat 2 tablespoons of olive oil over medium-high heat and once it’s hot, add the sliced ribeye steak. Season it with salt, pepper, and any additional spices you enjoy. Sauté the steak for just about 3-4 minutes until it’s cooked to your desired doneness. The smell is absolutely mouthwatering! (See the next page below to continue steps…)