Heat the olive oil in a large skillet over medium-high heat.

Add the thinly sliced ribeye steak to the pan. Season with salt and pepper. Cook for about 3-5 minutes, or until the steak is browned and cooked through.

Once the steak has browned, add the sliced bell pepper, onion, and mushrooms to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.

Stir in the shredded provolone cheese and continue cooking until melted and gooey, about 1-2 minutes.

Dish the steak and vegetable mixture over a generous serving of cauliflower rice or regular rice. Add optional toppings such as jalapeños, hot sauce, or chopped parsley for extra flavor and garnishing.