Ingredients
Scale
- 1 lb thinly sliced ribeye steak or sirloin
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil or avocado oil
- 4 oz cream cheese, softened
- 1/4 cup heavy cream
- 1 cup shredded provolone cheese
- Salt and freshly ground black pepper to taste
- 1/2 tsp smoked paprika (optional)
- Fresh parsley, chopped (optional garnish)
- Red pepper flakes (optional garnish)
Instructions
- Thinly slice the steak against the grain. Slice the bell pepper and onion into thin strips and mince the garlic.
- Heat 1 tablespoon of oil in a skillet over medium heat. Add peppers and onions and cook until softened and slightly caramelized, about 7–8 minutes.
- Add minced garlic during the last minute of cooking and season with salt and pepper. Transfer vegetables to a plate.
- Add the remaining tablespoon of oil to the skillet and increase heat to medium-high. Add steak slices in a single layer and sear for 2 minutes without stirring.
- Stir and cook another 3–4 minutes until browned but still juicy.
- Reduce heat to medium-low. Push steak to one side and add cream cheese and heavy cream to the empty side of the skillet.
- Stir until the cream cheese melts into a smooth sauce. Gradually add shredded provolone cheese and allow it to melt.
- Season with smoked paprika, salt, and pepper.
- Return the sautéed vegetables to the skillet and gently mix everything together.
- Cook for another 1–2 minutes, garnish with parsley and red pepper flakes if desired, and serve immediately.
Notes
- If the sauce becomes too thick, add a splash of heavy cream or broth.
- Avoid overcooking the steak to keep it tender and juicy.
- Use room temperature cream cheese to help it melt smoothly.
- Slice steak thinly and avoid overcrowding the pan to achieve a good sear.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American