Low-Carb Philly Cheesesteak Bowl

How to make it

1. Pat the rib eye steak dry with paper towels. Season both sides with the steak seasoning. Place the rib eye steak in the freezer for 10-15 minutes. Then slice the rib eye steak, against the grain, into thin strips. Set it aside.
2. Heat 2 tablespoons of the vegetable oil in a pan over medium heat. Add in the onion and Lee Kum Kee Minced Garlic. Sauté until the garlic is fragrant. Add in the bell peppers, 1 teaspoon of salt, and ½ teaspoon of pepper. Cook until the bell peppers are cooked through and the onions have caramelized. Remove the vegetables from the pan and set aside.
3. Heat the remaining tablespoon of vegetable oil in the same pan the vegetables were cooked in over medium high heat. Add in the sliced rib eye steak and cook for 1 minute or until fully cooked through. Remove the rib eye steak from the pan and add it to the sauteed vegetables.
4. Combine the heavy cream and cream cheese in a small saucepan. Whisk as the cream cheese starts to melt. When the sauce comes to a simmer, remove the pan from heat and stir in the provolone, ½ teaspoon of salt, ¼ teaspoon of pepper, hot sauce, and garlic powder. 
5. To serve, add the sauteed vegetables and rib eye steak mix to a serving bowl. Ladle the cheese sauce on top of the meat and vegetables. Garnish with chopped parsley and enjoy!