Pepper Steak and Rice

Thinly slice the yellow onion, red bell peppers, and green bell pepper. Set aside.

Thinly slice the ribeye steaks against the grain.

In a large bowl, combine the sliced steak with prime steak seasoning, buttery steakhouse seasoning, avocado oil, and liquid smoke. Mix well to coat the steak.

Rinse the rice and cook according to package directions.

In a separate bowl, prepare the gravy. Whisk together the beef stock, soy sauce, liquid smoke, cornstarch, black pepper, garlic powder, onion powder, salt, and Cajun seasoning until smooth.

Heat 2 tablespoons of avocado oil in a large pan or skillet over medium-high heat.

Add the seasoned steak to the hot pan and cook for a few minutes until it develops some color.

Add the sliced peppers and onions to the pan with the steak. Sauté for a few minutes until they begin to soften.

Pour the prepared gravy mixture over the steak and vegetables, making sure to scrape any remaining seasonings from the bowl.

Stir everything together, then cover the pan. Reduce the heat and let it simmer until the gravy has thickened to your desired consistency.

Serve the pepper steak and gravy over a bed of fluffy cooked rice. Garnish with fresh parsley if desired.