Prep your base: If serving over rice, quinoa, or potatoes, start cooking those first. Use microwaveable rice or prepped roasted potatoes to save time.

Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon oil or butter and let it get hot and shimmery.

Cook the veggies: Add onions and peppers with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until soft and lightly browned. If using mushrooms, add them after 3 minutes so they have time to reduce.

Add aromatics: Stir in garlic for 30 seconds until fragrant, or sprinkle in garlic powder with the seasonings in the next step.

Season: Add salt, pepper, onion powder, smoked paprika, and red pepper flakes if using. Toss to coat.

Deglaze: Pour in Worcestershire and beef broth, scraping up any browned bits. Simmer 1–2 minutes to concentrate flavor.

Add the beef: Push the veggies to the edges of the pan. Add the shaved beef to the center in an even layer. Let it sear for 1 minute, then flip and break it up. Cook 2–3 minutes until just cooked through. Avoid overcooking.

Make it cheesy: Reduce heat to low. Stir everything together. Sprinkle shredded cheese over the top or lay slices across the pan. Cover for 1–2 minutes until melted. For extra creaminess, swirl in a spoonful of cream cheese.

Assemble the bowls: Spoon your base into bowls. Top with a generous scoop of the cheesesteak mixture and any pan juices.

Finish and serve: Garnish with parsley or green onions if you like. Taste and adjust salt and pepper. Serve hot.