Thinly slice the steak against the grain into strips. This helps ensure the steak remains tender.
Season the steak strips with salt, pepper, paprika, and cumin. Toss them to coat evenly.
Sear the Steak:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the pan is hot, add the steak strips in a single layer.
Sear the steak for 2-3 minutes per side until browned and cooked to your desired level of doneness. Remove the steak from the skillet and set it aside.
Sauté the Vegetables:
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onions and bell peppers, cooking for 4-5 minutes, until they begin to soften and caramelize.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Combine Steak and Vegetables:
Return the cooked steak to the skillet and toss it with the vegetables. Add the beef broth (or water) to deglaze the skillet and create a little sauce. Stir everything together and let it simmer for 2-3 minutes until heated through.
Add the Cheese:
Sprinkle the shredded cheese evenly over the steak and vegetable mixture. Cover the skillet with a lid and let it cook for another 2-3 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with fresh cilantro or parsley, if desired. Serve the steak and cheese skillet with rice, tortillas, or crusty bread for a complete meal.
