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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.
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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.
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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.
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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.
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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!