Philly Cheesesteak Bowls

Sauce:

1/2 cup heavy cream

1/2 cup cream cheese

6 ounces provolone

1/2 tsp salt

1/4 tsp pepper

1/2 tsp hot sauce

1 tsp garlic powder

Bowls:

1 pound ribeye (can use venison)

Montreal steak seasoning

3 T olive oil, divided

1 yellow onion, sliced into rings

2 bell peppers, sliced

1 tsp salt; divided

1/2 tsp pepper, divided

Pat steak dry & place in the freezer for 10-20 minutes (this makes it easier to slice).

Use a sharp steak knife to slice it into thin strips against the grain. Season generously with steak seasoning. Allow steak to rest with the seasoning on for 30 minutes, or in the fridge overnight.

In a large skillet over medium heat, add 2 T oil & saute yellow onions, bell peppers, salt & pepper until soft & the onions are caramelized.

Meanwhile, combine heavy cream & cream cheese in a small saucepan over medium heat. Whisk as the cream cheese starts to melt.

Once the cream cheese has melted and the sauce starts to gently simmer, remove from the heat and stir in provolone, salt, pepper, garlic powder, and hot sauce.

Once veggies are tender, set them aside.

Add remaining 1 T oil to the skillet. Add steak, and cook until lightly browned (about 45-60 seconds on each side).

Divide the veggies and steak into 4 bowls. Ladle cheese sauce over the top. Serve warm, and enjoy!