Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

Protein

• 1 lb thinly sliced sirloin or ribeye steak
• Salt and black pepper, to taste

Seasoning Blend

• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt

Veggies

• 1 tbsp olive oil
• 1 tbsp butter
• 1 green bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 cups shredded romaine lettuce

Toppings

• 1 cup shredded provolone cheese (or mozzarella)
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• Hot sauce (optional)
• Fresh parsley, chopped, for garnish

Directions

1. Season the steak with garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the steak for 2–3 minutes until nicely browned. Remove and set aside.
3. Melt the butter in the same skillet. Add the onion, bell pepper, and mushrooms and sauté until tender and lightly caramelized, about 6–8 minutes.
4. Return the steak to the skillet and toss everything together until heated through.
5. Divide the shredded romaine among four serving bowls.
6. Top with the hot cheesesteak mixture and sprinkle generously with provolone cheese. Cover the skillet for 1 minute if you’d like the cheese slightly melted before serving.
7. Mix the mayonnaise and Dijon together for a quick sauce and drizzle over each bowl. Add hot sauce if desired.
8. Garnish with fresh parsley and serve immediately.

Texas Girl Tip 💙

For authentic cheesesteak flavor, freeze the steak for 20–30 minutes before slicing. It makes it much easier to cut into paper-thin strips.

Approximate Nutrition (per serving):

• Calories: 480
• Protein: 34g
• Net Carbs: 7g
• Fat: 34g