To start, season the steak strips with a pinch of salt and pepper, ensuring every piece is coated evenly. Heat one tablespoon of olive oil in a skillet over medium-high heat until it’s shimmering. Add the steak strips and cook for 4-6 minutes, turning occasionally, until they’re browned and cooked through. Remove the steak from the skillet and set it aside.

Using the same skillet, add the remaining tablespoon of olive oil along with the minced garlic. Cook for about 30 seconds until fragrant. Toss in the sliced onion, bell pepper, and mushrooms, allowing them to sauté and soften for about 8-10 minutes. Stir occasionally to prevent sticking, and adjust the heat if needed.

Once the vegetables are tender, return the cooked steak strips to the skillet. Stir everything together while seasoning with more salt and pepper, if desired. The mixture will already have rich flavors, but a final touch can elevate it even more.

Turn off the heat, and layer the slices of provolone cheese evenly over the steak and vegetable mixture. Transfer the skillet to the broiler and cook for 2-4 minutes until the cheese is melted and lightly browned. Not using a broiler? Simply cover the skillet and allow the residual heat to melt the cheese.

Divide the cheesy steak and veggie mixture into two bowls. Garnish with a sprinkle of freshly ground black pepper or optional parsley for a pop of color. Serve it hot, and enjoy your guilt-free, keto-friendly classic!