Preheat the oven to 350°F. Season the shaved steak with salt and pepper to taste. prep

Heat the avocado oil in a large skillet over medium-high heat. Add the seasoned steak and cook for about 2 minutes per side, or until browned. Remove from the heat and set aside to cool slightly. Once cooled, chop into bite-sized pieces. prep

Add the chopped onion and bell pepper to the skillet. Cook for about 6 minutes, or until softened. Stir in garlic powder and season with salt and pepper. Return the chopped steak to the skillet and stir to combine. Remove from the heat. prep

In a medium saucepan, melt the butter over medium-high heat. Add the beef broth and bring to a simmer. Reduce heat to medium and add the cream cheese. Cook while whisking often until the cream cheese is melted. Reduce heat to low and stir in 8 ounces of provolone cheese. Continue cooking until the cheese is fully melted. mix

Pour the cheese sauce over the steak and vegetable mixture. Stir to combine. Transfer the entire mixture to a casserole dish and top with the remaining provolone cheese. bake

Bake in the preheated oven for 25-30 minutes. The casserole should be bubbly and heated through. finish