Total Time:  35-40 minutes

• 1-1.5 lb flank steak
• avocado oil
• 2 red bell peppers
• 4 oz sliced mushrooms
• 1 small red onion (or 1/2 a large one)
• 1.5 tsp sea salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 cup of cooked rice
• 8 slices of provolone cheese

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What to do:

• Pre heat your oven to 350 degrees
• Cook your rice and set aside (or just use left over rice from another meal)
• While rice is cooking, slice your veggies into small bite size pieces and slice your steak into small bite size strips
• Heat a large skillet over medium heat and add avocado oil
• Add your peppers and onions and let sit untouched for about 3 minutes then stir up and let sit for another 3 minutes; keep stirring up veggies until caramelized
• Heat a large cast iron skillet over medium high heat (if you don’t have a cast iron skillet, a regular one would work too)
  • Note: you could wait and use the same skillet as your veggies to cut down on clean up but I was going for a quicker cook time
• Add your steak and cook 3-5 minutes per side or until it’s to your desired temperature; remove from heat and set aside in a large bowl
• Once your peppers and onions are done, add them to the large bowl with your steak
• Add your mushrooms to the skillet and cook until complete, about 5-6 minutes; add to the bowl
• Add 2 slices of provolone (torn up with your hands) and mix up
• Add your cooked rice and mix up again
• Pour your philly mix into a baking dish and top with 6 slices of provolone cheese; bake for 15 minutes (or until cheese melts)
• Let cool before serving and enjoy!