Ingredients:

  • 1.5 lb sirloin steak, thinly sliced against the grain
  • 2 tbsp avocado oil
  • 1 medium yellow onion, thinly sliced
  • 2 medium bell peppers, sliced into strips
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 8 oz provolone cheese, shredded
  • 1/4 cup heavy cream
  • 1/4 tsp paprika
  • 1 pinch cayenne pepper
  • 4 cups cooked white rice

Instructions:

  1. Cook your chosen base (rice, quinoa, or cauliflower rice) according to package instructions. Keep it warm in a covered pot.
  2. Heat 1 tbsp of oil in a skillet over medium-high heat until it shimmers. Pat steak dry and sear in a single layer for 2-3 minutes per side until a deep brown crust forms. Remove and set aside.
  3. In the same pan, add the remaining 1 tbsp of oil. Sauté sliced onions and peppers for 5-7 minutes until translucent and slightly charred. Stir in minced garlic and cook for 30 seconds.
  4. Return the seared beef and juices to the pan over medium-low heat. Sprinkle with shredded cheese and paprika, then pour heavy cream around the edges. Stir gently for 1-2 minutes until cheese is fully melted and glossy.