Kick things off by preheating your oven to 350°F.

Trim excess fat off your 2 lb steak, slice it into slim strips, and dice it into bite-sized pieces.

Heat a skillet over medium-high heat and toss in your steak pieces, cooking until they are two-thirds done.

Next, add your chopped onion, minced garlic, and green bell peppers to the skillet. Saute until the steak is fully cooked and the vegetables have softened.

Remove your skillet from heat and drain any remaining liquid.

Lightly grease a 2-quart baking dish and transfer your cooked steak and vegetables into it.

Rip 4 slices of your provolone cheese into small pieces and tuck them into your steak and vegetable mixture.

In a separate bowl, whisk together your 4 large eggs, 1 tsp of ground black pepper, 1 ¾ tsp of salt, ½ tsp of onion powder, ½ Tbs of cayenne pepper sauce, 1 Tbs of Worcestershire sauce, and ½ cup of almond flour until fully combined.

Pour this egg mixture evenly over your steak and vegetables in the baking dish. A little shake and a tap should help it settle nicely.

Bake your casserole, uncovered, in the middle of your preheated oven for 25 minutes.

After 25 minutes, remove your dish from the oven and drape the remaining 4 slices of provolone cheese over the top.

Pop your casserole back into the oven for an additional 5 minutes, or until the cheese is perfectly melted.

Let your casserole cool slightly before serving, then dive into the divine combination of robust steak, crunchy veggies, and gooey cheese. Pure bliss!