1. Start by heating 1 tablespoon of oil in a large skillet over medium-high heat. Add the thinly sliced steak in a single layer and season with salt, pepper, and smoked paprika. Cook for about 2-3 minutes per side until browned but still juicy. Remove from the skillet and set aside. (Pro tip: Don’t overcrowd the pan; cook in batches if needed to get a good sear.)
2. In the same skillet, add the remaining tablespoon of oil. Toss in the sliced onions and bell peppers, cooking for 5-7 minutes until softened and slightly caramelized. Stir in the minced garlic during the last minute of cooking to avoid burning.
3. Return the steak to the skillet with the veggies. Drizzle Worcestershire sauce over the mixture and toss everything together to combine and heat through, about 1-2 minutes.
4. While the steak and veggies finish cooking, prepare your base. If you’re using rice, make sure it’s freshly cooked or reheated. For cauliflower rice, sauté it quickly in a separate pan with a little oil and salt for 3-4 minutes to remove moisture.
5. Divide the rice or cauliflower rice evenly between four bowls. Top each bowl with the steak and veggie mixture.
6. Lay a slice of provolone cheese over the hot steak and peppers in each bowl. Cover the bowls loosely with a lid or foil for 1-2 minutes to let the cheese melt.
7. Garnish with fresh parsley or chives if you like, and serve immediately.

I remember the first time I made this for my family, we all gathered around the kitchen island, plates full, and no one even missed the bread. The melty cheese oozing over the warm veggies and steak was just as satisfying as any sandwich—only less messy.