Warm a large skillet over medium-high heat and add the olive oil. Allow the oil to shimmer, avoiding smoking.

Add the thinly sliced steak to the skillet in a single layer. Sear for 60 to 90 seconds without stirring, then toss and cook until browned all around. Remove the steak to a plate.

In the same skillet, add the sliced bell pepper and onion. Sauté for about 5 to 7 minutes until tender and slightly caramelized.

Return the cooked steak to the pan with the sautéed vegetables. Season with salt and pepper, tossing to combine and heat through for about a minute.

Prepare the cauliflower rice separately, following package instructions or sautéing in a small pan with a splash of oil for 4 to 6 minutes until tender. Lightly season with salt.

Divide the cauliflower rice among serving bowls. Top generously with the steak and vegetable mixture, then sprinkle the shredded cheese on top, letting the warmth melt the cheese.

Add optional toppings like sliced jalapeños, fresh chopped parsley, or a drizzle of hot sauce. Serve hot and enjoy!