A hearty meal that aligns with the keto lifestyle, marrying rich flavors of tender beef steak with sautéed bell peppers and onions, all enveloped in a creamy cheese sauce.
Ingredients
Scale:
1 lb beef steak (ribeye or sirloin), thinly sliced
1 medium onion, sliced
1 medium bell pepper (red or green), sliced
2 tablespoons olive oil
Salt and pepper to taste
1 cup shredded provolone or mozzarella cheese
½ cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon cream cheese (optional)
Instructions
Begin by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the thinly sliced beef steak with salt and pepper. Once the oil is hot, add the beef to the skillet and sauté for about 3-5 minutes until browned. Remove from skillet and keep warm.
In the same skillet, lower the heat and add the remaining tablespoon of olive oil. Add the sliced onion and bell pepper, and sauté for 5-7 minutes until soft and slightly caramelized.
In a small saucepan, combine heavy cream, garlic powder, onion powder, and cream cheese. Heat over low-medium heat, stirring continuously until smooth. Gradually add the shredded cheese, stirring until melted and thick.
Return the cooked beef to the skillet with the sautéed vegetables. Pour the cheese sauce over the mixture, stir well, and cook for an additional 2-3 minutes until heated through.
Spoon the mixture into bowls, ensuring generous portions of cheese sauce on top. Serve immediately.
