INGREDIENTS
1 1/4 lbs
ribeye steak
2 TBs
avocado oil
1 TB
butter
1/2
onion
1/2
red bell pepper
1/2
green bell pepper
1/2 cup
mushrooms
2
garlic cloves
1 TB
beef broth
1 tsp
worcestershire sauce
1 tsp
braggs liquid aminos
1/2 tsp
salt
1/2 tsp
pepper
6 ozs
provolone cheese