Gather and prep all ingredients. Slice the peppers and mushrooms. Season the beef fillets with garlic powder, onion powder, salt, and pepper to taste.

Add olive oil to a pan over medium heat. Once the oil is hot, add in the steaks and sear on both sides, cooking to preferred doneness. We recommend keeping it rare as it will be added back into the pan later. About 2-3 minutes per side.

Once the steak is done cooking, set it aside and allow to rest. Try to leave as much fat in the pan as you can.

Add the peppers and mushrooms to the pan and season with Italian seasoning, salt, and pepper to taste. Toss to coat in the leftover fat. Cook until soft, about 5 minutes. Once done, remove to a bowl and set aside.

Slice the steak into thin pieces.

Return the pan to medium-low heat and add the butter with any leftover pan drippings. Once the butter is melted and bubbling, add in the cream and cheese. Stir together well to combine.

Add the vegetables and steak back into the pan and toss to coat in the sauce. Cook for 2-3 minutes until everything is heated through. If you want to cook the steak more, place a lid over the pan and use a gentle simmer.

Serve hot and enjoy!