1. Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced onions and bell peppers, sautéing them gently for about 5-7 minutes until they soften and caramelize slightly. This step brings out their natural sweetness, something Mama Lou insisted on for every dish.
2. Add the sliced mushrooms and minced garlic to the skillet with the onions and peppers. Cook for another 4-5 minutes until the mushrooms release their moisture and start to brown. Stir frequently to avoid burning.
3. Remove the cooked vegetables from the skillet and set them aside. Wipe the skillet clean if needed, then add the remaining tablespoon of olive oil and increase the heat to high.
4. Add the thinly sliced ribeye steak in an even layer. Avoid overcrowding the pan to ensure the meat sears beautifully rather than stews. Cook for about 2-3 minutes without stirring to get a nice crust, then flip and cook another 1-2 minutes until just cooked through. Season with smoked paprika, salt, and black pepper.
5. Return the sautéed vegetables to the skillet with the steak. Pour in the Worcestershire sauce and toss everything together to coat. Let it cook together for another 2 minutes so the flavors meld perfectly.
6. Reduce the heat to low and sprinkle the shredded provolone cheese evenly over the mixture. Cover the skillet with a lid or foil and allow the cheese to melt, about 3-4 minutes. This moment always reminds me of Mama Lou’s kitchen, where cheese always brought extra joy to any meal.
7. To assemble your bowl, start with a base of cauliflower rice or white rice, then spoon the cheesy steak and veggie mixture on top. Garnish with freshly chopped parsley for a burst of color and freshness.

One little tip I’ve learned from cooking alongside Ouma: Don’t rush the caramelization of the onions. That slow, patient cooking fills the dish with layers of flavor that make every bite sing.