Delectable Philly Cheesesteak Bowls

Pat the ribeye steak completely dry, season generously with steak seasoning, and let rest for 30 minutes at room temperature.

In a small saucepan over medium heat, combine the heavy cream and cream cheese, whisking until cream cheese melts. Remove from heat, stir in provolone cheese, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, garlic powder, and hot sauce. Keep warm.

Place the steak in the freezer for 10 minutes to slightly firm up for easier slicing. Slice into thin strips against the grain using a sharp knife.

In a large skillet over medium heat, add 2 tablespoons vegetable oil and sauté the sliced yellow onion and bell peppers, seasoned with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, until soft and caramelized. Stir occasionally, then transfer the cooked vegetables to a plate.

Add the remaining 1 tablespoon of vegetable oil to the skillet and cook the sliced steak until lightly browned, about 1 minute per side.

Divide the cooked vegetables and steak among 4 bowls, ladle the cheese sauce over each portion, and serve immediately.