1 tablespoon avocado oil

1 ½ pounds top sirloin steak

4 ounces mushrooms, sliced (about 4–5)

1 red pepper, sliced

1 green pepper, sliced

1 large white onion, sliced

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

¼ cup water

1 cup shredded provolone cheese or mozzarella cheese

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Slice sirloin steak thinly against the grain. Season with salt, pepper, and garlic powder.
Heat avocado oil in a large skillet over medium-high heat. Add steak slices and cook until browned, about 4–5 minutes. Remove and set aside.
In the same skillet, add onions, peppers, and mushrooms. Sauté for 6–8 minutes until softened and lightly caramelized.
Add water to deglaze the pan, scraping up browned bits.
Return steak to the skillet, toss everything together, and sprinkle with shredded cheese.
Cover skillet for 2–3 minutes until cheese melts.
Serve hot as-is or with a side salad.

Swap sirloin for ribeye, flank steak, or even chicken.

Use Monterey Jack, cheddar, or provolone slices instead of shredded cheese.

Add jalapeños or hot sauce for a spicy version.

Turn it into a casserole by baking at 375°F until bubbly.

Marinate steak in Worcestershire sauce for extra flavor.

Store leftovers in the fridge for up to 4 days; reheat gently to avoid overcooking.