Ingredients
Method
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Add the sliced steak to the skillet and cook for 2-3 minutes per side, or until browned. Remove steak and set aside.
- In the same skillet, add the remaining 1 tbsp olive oil. Sauté the onion and bell peppers for 4-5 minutes, until softened.
- Add garlic powder, seasoned salt, and black pepper to the vegetables and stir well.
- If using mushrooms, cook them for an additional 3-4 minutes until they release moisture and soften.
- Return the steak to the skillet with the vegetables. Stir in 2 oz of shredded cheese. Cook for 2-3 minutes, stirring gently until the cheese begins to melt.
- Stir in sour cream and remaining 2 oz of shredded cheese. Cook for another 2-3 minutes until the cheese fully melts and the mixture is creamy and heated through.
- Remove from heat and let sit for 2-3 minutes before serving.
Notes
For a richer flavor, consider using provolone instead of mozzarella.
Ensure your steak slices are thin to cook quickly without burning.
The sour cream adds a creamy texture and tang while keeping it keto-friendly. You can substitute it with Greek yogurt if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Ensure your steak slices are thin to cook quickly without burning.
The sour cream adds a creamy texture and tang while keeping it keto-friendly. You can substitute it with Greek yogurt if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.