1-Prepare Seasoning: Whisk together all Seasoning Mix ingredients (fine sea salt, garlic powder, paprika, chili powder, onion powder, black pepper) in a small bowl until combined.

2-Season Steak: In a small bowl, toss the sliced flank steak with the 2 teaspoons of low-sodium soy sauce and 1 tablespoon of the prepared Seasoning Mix until coated.

3-Cook Vegetables: Heat 2 tablespoons of the avocado oil in a large skillet over medium-high heat. Add the sliced yellow onion, green bell pepper, red bell pepper, and quartered baby bella mushrooms to the skillet. Sprinkle with 1 teaspoon of the Seasoning Mix. Sauté for approximately 8-10 minutes, waiting 1-2 minutes between stirs to allow vegetables to char slightly for deeper flavor (ensure skillet is hot for good caramelization).

4-Cook Steak: Add the remaining 1 tablespoon of avocado oil to the skillet with the vegetables, swirling to coat the pan. Add the seasoned steak in a single layer. Cook undisturbed for 2-3 minutes until lightly charred on the bottom. Toss the steak and continue cooking until done to your preference.

5-Combine and Cheese: Thoroughly toss the cooked vegetables together with the cooked steak in the skillet. Taste and adjust seasoning if desired with the remaining seasoning mix or salt/pepper. Sprinkle the 1 cup of shredded provolone cheese evenly over the steak and vegetable mixture. Cover the skillet for 1 minute, allowing the cheese to melt perfectly (use freshly shredded cheese for smoother melting).

6-Serve: Serve immediately.