Prep Ingredients: Thinly slice the ribeye or sirloin steak against the grain. Chop the onion and bell peppers into bite-sized pieces, and mince the garlic.

Heat Skillet: Preheat a large cast iron skillet over medium-high heat and add two tablespoons of olive oil.

Cook Steak: Add the sliced steak to the skillet, seasoning with salt, pepper, and Worcestershire sauce. Sauté for about 3–4 minutes until browned.

Sauté Vegetables: In the same skillet, cook the chopped onions and bell peppers for about 4–5 minutes, then add minced garlic for 30 seconds.

Assemble Bowls: Place cauliflower rice in each bowl as the base, top with steak and sautéed vegetables, then sprinkle cheese.

Final Touch: Broil bowls for 1-2 minutes if extra cheese is desired, then garnish with parsley.