1 pound beef shaved steak

2 tbsp avocado oil

1 small onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

8 oz mushrooms, sliced

1 tsp Worcestershire sauce

Salt and pepper to taste

1/2 tsp garlic powder

6-8 slices of provolone

Freshly chopped green onions

FOR THE SAUCE:
1/4 cup mayo

1/4 cup sour cream

1 ½ tbsp Worcestershire sauce

½ tsp garlic powder

½ tsp onion powder

1 pound beef shaved steak 2 tbsp avocado oil 1 small onion, thinly sliced 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 8 oz mushrooms, sliced 1 tsp Worcestershire sauce 1/2 tsp garlic powder 6 -8 slices of provolone 1/4 cup mayo 1/4 cup sour cream 1 ½ tbsp Worcestershire sauce

1. Lay the shaved steak on a cutting board and pat dry with a paper towel. Season both sides with salt and pepper. Heat an oven-safe skillet over high heat and add 1 tablespoon of avocado oil.

2. Add the steak and cook for 2–3 minutes, stirring occasionally, until browned and slightly crispy. Transfer to a plate and set aside.

3. In the same skillet, add another tablespoon of avocado oil and reduce the heat to medium. Add the sliced peppers, onions, and mushrooms. Season with garlic powder and Worcestershire sauce, then stir to combine. Cook for 6–8 minutes, until the veggies are softened.

4. In a small bowl, mix all sauce ingredients until smooth. If you prefer a thinner sauce, stir in 1 tablespoon of water.

5. Return the steak to the skillet with the veggies and stir to combine. Arrange 4–6 slices of provolone cheese over the top. Place under the broiler on high for 2–3 minutes, until the cheese is melted and lightly browned.

6. Sprinkle with freshly chopped green onion, drizzle with the sauce, and serve immediately.